Hey everyone, I hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, eggs florentine (luncheon dish). One of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.
Eggs Florentine made easy in this recipe for the classic breakfast or brunch dish. This dish is so popular probably because of the delicious combination of a poached egg with fresh, healthy spinach on an English muffin and topped off with a buttery hollandaise (or use ham for Eggs Benedict) topped off. Transfer the eggs Florentine onto two serving plates and serve immediately.
Eggs Florentine (luncheon dish) is one of the most favored of current trending meals in the world. It is simple, it’s quick, it tastes delicious. It’s enjoyed by millions daily. They’re fine and they look wonderful. Eggs Florentine (luncheon dish) is something which I have loved my entire life.
To get started with this recipe, we have to prepare a few ingredients. You can cook eggs florentine (luncheon dish) using 6 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Eggs Florentine (luncheon dish):
- Make ready Cooked spinach
- Make ready Little cream
- Prepare Eggs
- Make ready Hollandaise sauce
- Take Paprika
- Get Grated cheese
It is simply eggs Benedict with baby spinach substituted for ham. Eggs Florentine are a typical American recipe for brunch, despite their name. Do you know why they are called Florentine? We use Florentine just to underline the geographical origin of a dish.
Instructions to make Eggs Florentine (luncheon dish):
- Grind cooked hot spinach add cream season well place in serving dish.
- Place poached eggs on top of spinach.
- Add hollandaise sauce and paprika.
- Serve
- Or serve poached eggs on mounds of hot corned beef hash.
- Add paprika.
It is very different when the tag passes the Alps and is adopted by our French cousins. For this classic Eggs Florentine, creamed spinach is spooned onto rounds of buttered toast and topped with poached eggs and hollandaise sauce. The names always remind me of a Revolutionary War spy ring. To make the Hollandaise, start by clarifying the butter. Place the butter in a pan over a very low heat.
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