Eggs Florentine

This post might as well be called “sometimes I like to eat two sticks of butter and five eggs.” I was a little cocky, though. My eggs florentine was just too rich to finish. I’ve been wanting to try making this dish since I first made eggs benedict at the beginning of my restaurant-less adventure, and I finally had the spinach and cream on hand to do so. I don’t think I could have possibly packed any more fat or protein on one plate, but since this is AMERICA, I don’t feel bad. Just look at how beautiful this plate is:

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In an attempt to fill my body with the fat and protein it desperately needs after three hard days of dancing, working, and partying, I figured it was about time, and oh boy does making anything with hollandaise take time and both hands. I started by creaming the spinach — about a big cup of torn and fresh big leaves (not the kind from the bag), 3-4 tbsp heavy cream, 2 tbsp butter, and a pinch each of salt/pepper/nutmeg over medium heat until the leaves were just wilted. Each step in the process takes both hands and I still can’t multitask like I usually do while making these things.

Next, I started in on the hollandaise — my least favorite, most tedious thing so far to cook — and repeated the process I used before. After switching off the low heat to let the sauce thicken, I stuck some tomato slices under the broiler for about ten minutes while I started to boil about an inch and a half of water at the bottom of a saucepan. As it boiled, I turned down the heat to simmer, and buttered the slots of this nifty egg poacher. I cracked the eggs into the slots, and dropped the whole thing in to poach for about five minutes or so until the the whites were firm and the yolks were wobbly and still runny.

I turned the heat up and down over and over attempting to keep the simmer going without boiling, which was tricky and time-consuming. Once the eggs were finished, I ended up dropping them both into the shallow water as I tried to lift the tray from the saucepan, but luckily, neither of the yolks cracked open through the whites. I toasted a gluten-free English muffin, and started assembling. As I started topping the tomatoes with the creamed spinach, I realized I hadn’t made quite enough. Plus, the spinach was now cold and the hollandaise was headed that way. Because both have cream and butter and are very sensitive to heat, I hadn’t left the heat on while I’d cooked the rest. I had to reheat the spinach on the stove, but I still wish I’d doubled or tripled the amount of spinach I’d used, added an extra tablespoon of both butter and cream, and an extra pinch of nutmeg (which turned out to be fantastic with the spinach!).

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Over the top, I chopped green onions and topped with some paprika and pepper. It was absolutely as fabulous as it looks on a really snowy night. I’m stuck at home after being blown off and totally unable to work, and animal crackers and eggs florentine were exactly what I wanted to binge-eat on my recovery day. One pro tip, though? Don’t put your animal crackers near your hollandaise. The flavors don’t mix well.

I’m off to get more animal crackers.

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