Eggs Florentine (And Leeks) Recipe

Who doesn't enjoy brunch? The concept of a meal between breakfast and lunch is well suited to the not-so-early risers amongst us and is becoming ever more popular. As this not-quite-breakfast and not-quite-lunch mealtime has become a phenomenon, a number of brunch staples have developed. One such dish is eggs Florentine, which regularly appears on the brunch menu at cafes and restaurants right next to its close cousin eggs Benedict.

With a name like eggs Florentine, you'd perhaps expect it to have Italian origins, but, you'd be hard pushed to find such a meal in Florence or anywhere in Italy. Instead, the name is derived from a French convention to ascribe any dish including spinach as "à la Florentine," which is translated into the English adjective "Florentine." So, it seems we have the French to thank for this classic dish.

Regardless of its origins, eggs Florentine has become standard brunch fare, and this delicious eggs Florentine recipe by developer Jennine Rye offers something a bit different with the inclusion of leeks. Simple to make, healthy, and ridiculously tasty, this twist on a brunch classic is a real treat and if you're hosting some friends for brunch at home, it will be sure to impress.

To make this eggs Florentine (with leeks) recipe, first, you will want to gather the ingredients. You'll need a good stock of eggs for this recipe, and since you will be poaching them you'll want the freshest eggs possible. To make the hollandaise sauce, you will also want butter, lemon juice, and cayenne pepper. You will also require a leek and some spinach to make this dish "à la Florentine." Finally, to serve up this delicious dish you'll need some English muffins. If you're going all-in you could even make these yourself, but if you're pushed for time, store-bought muffins will serve just as well.

First up, you need to cook the leeks and the spinach. Add some butter to the pan and then add the chopped leeks. Once the leeks are softened, it's time to add the spinach. It will initially look like far too much spinach, but as it wilts it will become much smaller and more manageable. This is a great stage to get inventive with the dish; adding a little lemon zest can give the final dish a bit more of a lemony zing. You could also try adding some fresh garlic or grated nutmeg. Have fun and experiment with flavors to put your own stamp on your eggs Florentine dish. When the spinach has wilted, remove the pan from the heat and set it to one side.

Next up, it's time to make the hollandaise sauce. First, melt the butter gently in the microwave so it is ready to incorporate into the sauce a little later on. Then, whisk together three egg yolks with lemon juice and water. The mixture will become frothy and will be ready for the next stage when it has roughly doubled in size. Then, you'll want to create a bain marie; place the mixing bowl over the saucepan of boiling water and continue whisking until the mixture begins to thicken.

As soon as the mixture begins to thicken, remove the bowl from the heat source and set it onto a flat surface. Continue whisking as you gradually add the melted butter to the egg mixture, and keep on whisking until all of the butter is incorporated and the mixture is silky smooth and glossy. Add a pinch of cayenne pepper and mix that in, then set your hollandaise sauce to one side.

Poaching eggs is the type of technique, that elevates your cooking from beginner to intermediate, so it's definitely worth cultivating the skill. Plus, people are always impressed when you poach an egg, but here's the secret; it's actually pretty simple!

Start by simmering some water in a small saucepan, and cracking an egg into a small dish. Stir the water to generate a whirlpool and then gently drop the egg into the center. You may choose to add vinegar, but it isn't essential. As long as the water is spinning around, it will wrap the egg around itself while cooking the outside, creating your poached eggs. You will want to do one at a time, but they only take a few minutes each.

When the egg is firm on the outside but still soft and runny inside, scoop it out and drain it on a some kitchen towel. Repeat the process until you have the desired number of poached eggs.

When all the components are ready, it is time to assemble the final dish. Slice open the English muffins and toast them until they are golden. Divide the warm leek and spinach mixture between the toasted muffins and then place the poached eggs on top. Finally, using a pouring jug or a spoon, pour the hollandaise sauce over the eggs and then serve. This recipe is best served and enjoyed fresh so eat it up as soon as possible!