The food lab better home cooking through science ( PDFDrive ) 128

EGGSFLORENTINE
Don’tdineonswine?Nottoworry.Eggsandhollandaise
gojustaswellwithgoodsautéedspinach(asparaguswould
alsobegreathere).
SERVES2TO4
Koshersalt
2teaspoonsvegetableoil
1mediumclovegarlic,finelyminced
1bunch(about4ounces)spinach,trimmed,washed,and
dried
Freshlygroundblackpepper
4largeeggs
2Englishmuffins,split,toasted,andbuttered
1recipeFoolproofHollandaise(here),keptwarm
Dashofcayennepepper(optional)
Mincedfreshparsleyorchives(optional)
1.Combine3quartswaterand2tablespoonssaltinalarge
saucepanandbringtoaboiloverhighheat.
2.Heatthevegetableoilina12-inchstainlesssteelorcastironskilletovermedium-highheatuntilshimmering.Add
garlic and cook, stirring constantly, until fragrant, about
30seconds.Addspinachalongwith2tablespoonswater,
andcook,stirringoccasionally,untilthespinachiswilted
and the water is mostly evaporated. Season to taste with
saltandpepper.Transfertoaplateandsetaside.
3. Cook the eggs as directed in steps 3 and 4 of the eggs
benedictrecipe,above.


4. Top each English muffin half with one-quarter of the
spinach,followedbyapoachedegg.Spoonsomeofthe
hollandaise sauce over the eggs, sprinkle with the

cayenne pepper and herbs, if using, and serve
immediately, passing the extra hollandaise in a warm
bowlontheside.