Eggs Florentine Breakfast Sandwich Recipe
Prep Time:
10 minutes
Cook Time:
40 minutes
Servings:
4 Sandwiches
Ingredients
  • 5 ounces baby spinach, divided
  • ½ teaspoon olive oil cooking spray (approximate)
  • ½ cup unsalted butter
  • salt
  • 1 tablespoon fresh lemon juice
  • 4 whole eggs + 3 egg yolks
  • 2 tablespoons white vinegar
  • 4 English muffins, halved
Directions
  1. Preheat the oven to 200 F.
  2. Spray olive oil on a parchment paper-lined baking sheet.
  3. Arrange at least a dozen spinach leaves on the sheet and lightly spray them with olive oil.
  4. Bake the spinach leaves for 10 to 15 minutes until they are crispy and crumbly.
  5. Spray olive oil on the remaining spinach leaves.
  6. Cook the remaining spinach in a pan over low heat for about 2 minutes until wilted, turning it as it cooks.
  7. In a separate saucepan, melt the butter over low heat.
  8. Once the butter starts bubbling, add the lemon juice, egg yolks, and cayenne powder (if using).
  9. Whisk the mixture constantly for 3 to 5 minutes until slightly thickened.
  10. Season the hollandaise spread with salt, then let it cool for at least 10 minutes.
  11. Boil 6 to 8 cups of water in a pot.
  12. Crack an egg into a small bowl, being careful not to puncture the yolk.
  13. Add the white vinegar to the boiling water and reduce the heat.
  14. Swirl the liquid around with a whisk or spoon while gently dropping in the cracked egg.
  15. Poach the egg for 3 minutes for a mostly hard and slightly runny yolk or less time if you want a more runny yolk.
  16. Remove the egg from the water and repeat the process with the remaining eggs.
  17. Toast the English muffins, then spread the hollandaise on the underside of each muffin half.
  18. Place a quarter of the cooked spinach and a poached egg on each English muffin bottom and top the egg with three spinach chips.
  19. Close each sandwich with another English muffin half.
  20. Cut the sandwiches in half to eat.