Eggs Florentine {Happy Hollandaise}
Libby with Lemony Thyme
I cut our creamed spinach and hollandaise sauce recipes in half to serve two. This recipe can easily be doubled or tripled.
Cook Time 25 minutes mins
Total Time 25 minutes mins
For the Creamed Spinach...
- 1 1/2 tsp. butter
- 1 1/2 tsp. flour
- 1/2 cup cream
- 3 cups fresh spinach leaves
- 2 Tbl. freshly grated parmesan cheese
- salt & pepper to taste
For the Hollandaise Sauce...
- 2 egg yolks
- 1 tsp. fresh lemon juice
- 4 Tbl. butter melted
- pinch salt & cayenne
For the Eggs Florentine...
- 2 English muffins
- 2-4 eggs
- 2-4 slices crispy bacon optional
For the Creamed Spinach...
In a small saucepan, melt butter over medium-low heat. Whisk in flour and stir until bubbly; about one minute. Slowly add in cream; whisking until sauce comes to a boil. Remove from heat and add fresh spinach, parmesan cheese. Stir until spinach is well coated with sauce. Cover and set aside. Season with salt & pepper before serving.
For the Hollandaise Sauce...
For the Eggs Florentine...
If adding bacon, cook until crispy and reserve on paper towel to drain. Meanwhile, toast the English muffins and fry or poach 1-2 eggs per person.
To assemble, place toasted English muffins on plate. Top with creamed spinach, crispy bacon, cooked eggs, and a generous spoonful of Hollandaise sauce.