Eggs florentine

How to make Eggs Florentine

Ingredients:

• 4 large eggs
• 2 tablespoons of white vinegar
• 250g fresh spinach
• 1 tablespoon butter
• 2 cloves of garlic, minced
• Salt and pepper to taste
• 4 English muffins, toasted
• Hollandaise sauce

Instructions:

1. Fill a large saucepan with water and bring it to a boil. Reduce the heat to low and add the vinegar.
2. In a separate pan, melt the butter over medium heat. Add the minced garlic and sauté until fragrant.
3. Add the spinach to the pan and cook until wilted. Season with salt and pepper to taste.
4. Meanwhile, crack each egg into a small cup or ramekin.
5. Using a spoon, create a gentle whirlpool in the saucepan and carefully slide the eggs into the swirling water. Poach the eggs for about 3-4 minutes for a molten yolk.
6. While the eggs are poaching, toast the English muffins until golden brown.
7. Remove the poached eggs from the water using a slotted spoon and drain any excess water on a paper towel.
8. Assemble the Eggs Florentine by placing a sautéed spinach on each toasted English muffin half, followed by a poached egg on top.
9. Drizzle with hollandaise sauce and garnish with fresh herbs if desired.

Enjoy!