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Eggs Florentine with Truffle Hollandaise

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A decadent yet easy-to-make brunch recipe featuring silky truffle-infused hollandaise sauce over perfectly poached eggs and tender spinach on toasted English muffins or sourdough.

Ingredients

Scale
  • 5 cups fresh baby spinach (about 150g)
  • 4 halves English muffins or sourdough bread, toasted
  • 4 large eggs, room temperature
  • 1 cup (225g) unsalted butter or ghee, melted and kept warm
  • 3 large egg yolks
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon white wine vinegar (or apple cider vinegar)
  • 1 teaspoon truffle oil (white or black)
  • Salt to taste
  • White pepper to taste (black pepper as substitute)
  • Optional garnishes: finely chopped fresh chives or parsley
  • Optional garnishes: grated Parmesan cheese

Instructions

  1. Preheat and prep: Fill a wide pan with about 3 inches of water and bring to a gentle simmer over medium heat. Add 1 tablespoon white vinegar to the water. Toast English muffins or sourdough slices until golden and set aside.
  2. Wilt the spinach: Heat a small drizzle of olive oil or a knob of butter in a skillet over medium heat. Add fresh spinach and sauté, stirring, until just wilted and vibrant green (2-3 minutes). Season lightly with salt and pepper. Remove from heat and keep warm.
  3. Poach the eggs: Crack one egg into a small bowl or ramekin. Create a gentle whirlpool in the simmering water using a spoon, then carefully slide the egg into the center. Cook for 3-4 minutes for runny yolks or longer for firmer yolks. Remove with a slotted spoon and drain on paper towels. Repeat with remaining eggs.
  4. Make the truffle hollandaise: Melt butter in a small saucepan and keep warm. In a heatproof bowl, whisk together egg yolks, lemon juice, and vinegar. Place bowl over gently simmering water (double boiler), ensuring the bowl does not touch the water. Whisk constantly until mixture thickens and doubles in volume (3-5 minutes). Slowly drizzle in warm melted butter while whisking vigorously to emulsify. Stir in truffle oil and season with salt and white pepper to taste. Keep sauce warm off heat unti…
  5. Assemble the Eggs Florentine: On each toasted English muffin half, layer a generous handful of wilted spinach, then top with a poached egg. Spoon over a generous drizzle of truffle hollandaise. Garnish with chopped chives or parsley and a sprinkle of Parmesan if desired.
  6. Serve immediately with fresh cracked black pepper and optional sides like mixed greens or crispy potatoes.

Notes

Constant whisking is key to prevent hollandaise from curdling. If sauce breaks, whisk in a teaspoon of warm water to bring it back together. Use fresh eggs for best poaching results. Keep hollandaise warm off heat and serve immediately. Spinach should be sautéed just until wilted to avoid bitterness. Truffle oil is potent; start with 1 teaspoon and adjust to taste.

Nutrition

Keywords: Eggs Florentine, truffle hollandaise, poached eggs, brunch recipe, spinach, English muffins, easy hollandaise, five-star brunch

Find it online: https://novanosh.com/eggs-florentine-with-truffle-hollandaise-easy-five-star-brunch-recipe/