Eggs Florentine

Prep-Time: 2-5 minutes
Cook Time: 15-20 minutes

My oldest sister first introduced hollandaise sauce to me when I was probably in junior high. She made us asparagus with this sauce over it. It was so tasty! I just remember being obsessed with the sauce after this, the entire month or two after this, all I could order for breakfast was Eggs Benedict just to have that sauce! It was my favorite and it is still one of my favorite cheat meals for breakfast. 

Unfortunately with time and being more sensitive to food these days, I've cut out the bread from this dish. Just like that, you get eggs Florentine, which is actually a french dish that stems from the early 19th century. You're welcome, French and gluten free. 

The hardest part about this dish is the sauce! It's all in the sauce, you really can mess it up if you rush it and you're not going to want to cut corners with this one. The poached eggs...well those are the easy part. 

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Ingredients:

The Sauce: 

3 egg yolks 
1 tablespoon lemon juice (squeeze from lemon) 
1/4 teaspoon Celtic Sea Salt
dash of white pepper
1 tablespoon French/ Grass Fed butter or Olive Oil 

Others: 

2 eggs
Organic Spinach
Prosciutto (Italian) 
sea salt
vinegar
water 

Steps: 

First, collect all your ingredients and then wash your spinach. Soak in water and baking soda, let sit for a minute, rinse and dry completely. 

In one sauce pan you are going to poach your eggs. I make poached eggs at least twice a week and at first I was scared to make them, but don't you worry, these get easier over time. Once you understand the water has to be at the right temp and how long to let them sit for based on how you like them done. I like them medium done, which is mainly a cooked yolk, with a little runny. 

Here's a rule of thumb, based on how hot your stove cooks, for a rare done, you want to cook your poached eggs for 2-4 minutes. For medium, 4-6 minutes, and for well done, 6-7 minutes. Again, test one out to see how hot your stove gets. 

In your first sauce pan, I use a small sauce pan, fill the water 1/4 way, enough to cover the bottom and an egg. Add in salt and vinegar and bring to a boil. This part is important, do not rush. Let the water boil, you want to see balls of water floating up. When this happens then you can lower the heat to med-low. I like to cup in the egg to water using only the egg shells. If, Im making Eggs Benedict, I will prepare my egg to come out to a perfect oval, but I love my eggs to mesh well with the esthetics of my prosciutto and spinach.  Then based on how you like your eggs, let sit for that amount of time. For medium on my stove top, I leave for 5 minutes. 

In a second sauce pan, you are going to mix your sauce. Some prefer to use a bowl over a sauce pan, since I use stainless steel sauce pans, I use another flat pan to hold water underneath. In my flat pan I add water then place the sauce pan in the water. I place my egg yolks in the sauce pan stirring with a whisk the entire time. Add in lemon juice, sea salt, pepper and butter/ oil and whisk till warm and looks emulsified. Do not let your yolks get lumpy, I make sure to remove my sauce pan from heat in between to prevent this. Once warm, remove from heat. 

In a new pan saute the spinach and prosciutto. When ready plate add poached egg and sauce on top. Can pair with any side or enjoy as it.