Ingredients with Measurements:
- 4 large eggs
- 2 English muffins, split and toasted
- 2 cups fresh spinach leaves
- 1 ripe avocado, sliced
- 1 tablespoon white vinegar
- 1 tablespoon olive oil
- Salt and pepper to taste
Special equipment needed:
- Large saucepan
- Slotted spoon
Step-by-step instructions:
1. Fill a large saucepan with water and bring to a boil. Add the white vinegar.
2. Crack each egg into a small bowl or ramekin.
3. Reduce the heat to a simmer and use a slotted spoon to create a whirlpool in the water.
4. Gently pour each egg into the center of the whirlpool and cook for 3-4 minutes for a soft yolk.
5. While the eggs are cooking, heat the olive oil in a separate pan over medium heat.
6. Add the spinach and cook until wilted, about 2-3 minutes.
7. Season with salt and pepper to taste.
8. To assemble, place a toasted English muffin half on each plate.
9. Top each half with a layer of spinach, followed by a few slices of avocado.
10. Use the slotted spoon to remove the poached eggs from the water and place one on top of each muffin half.
11. Serve immediately.
Time:
Preparation time: 10 minutes
Cooking time: 10 minutes
Temperature:
Simmering water
Serving size:
Serves 2
Nutritional information:
Calories: 370
Fat: 22g
Carbohydrates: 32g
Protein: 15g
Fiber: 10g
Substitutions for ingredients:
- Substitute baby kale or arugula for the spinach.
- Use gluten-free bread instead of English muffins.
- Swap out the avocado for sliced tomatoes.
Variations:
- Add a dollop of hollandaise sauce on top of each egg for a classic Eggs Benedict twist.
- Use smoked salmon instead of spinach for a more savory flavor.
- Top with crumbled feta cheese for added tanginess.
Tips and tricks:
- Make sure the water is at a gentle simmer before adding the eggs.
- Use fresh eggs for the best results.
- Toast the English muffins until they are crispy to prevent them from getting soggy.
Storage instructions:
This dish is best served fresh and does not store well.
Reheating instructions:
N/A
Presentation ideas:
Serve on a colorful plate with a sprig of fresh herbs for added visual appeal.
Garnishes:
Fresh herbs, such as parsley or chives.
Pairings:
- Fresh fruit salad
- Crispy bacon or sausage
- Hash browns or roasted potatoes
Suggested side dishes:
- Mixed green salad with a light vinaigrette
- Roasted vegetables, such as asparagus or Brussels sprouts
Troubleshooting advice:
- If the eggs are not cooking evenly, try adjusting the heat or using a different pan.
- If the spinach is too watery, try squeezing out excess moisture before cooking.
Food safety advice:
- Make sure to use fresh eggs and cook them thoroughly to prevent foodborne illness.
- Wash hands and surfaces thoroughly before preparing food.
Food history:
Eggs Florentine is a variation of the classic Eggs Benedict dish, which was first created in New York City in the late 1800s.
Flavor profiles:
This dish is savory and slightly tangy, with a creamy texture from the avocado and a slightly bitter note from the spinach.
Serving suggestions:
Serve for breakfast or brunch with a cup of coffee or tea.
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