Poached Eggs Florentine with Béarnaise Sauce
Posted on
January 9, 2014
at
1:00 pm
by Laura Piazza /
Breakfast, Dairy Free, GAPS, Gluten Free, Grain Free, Low Sugar, Paleo, Phase 1, Primal, Recipes, Special Occassion, Specific Carbohydrate Diet, Vegetarian
/ 0
This recipe is perfect if you are hosting brunch, or if you enjoy a fancy breakfast at home.
I had always seen poached eggs on menus when I’ve gone out for breakfast, but figured it was too difficult for the average person to make at home. My mom proved me wrong when she created this recipe. Sure, it’s a new technique for most so may take a little getting used to, but it’s really not very difficult to do. The sauce is heavenly and melts in your mouth.
Poached Eggs Florentine with Béarnaise Sauce Also Works with Sunny-Side-Up Eggs
You don’t have to poach your eggs. If you prefer, you can simply prepare them sunny-side-up, place the cooked eggs on a bed of cooked spinach and top with the sauce.
Poached Eggs Florentine with Béarnaise Sauce
Prep time
Cook time
Total time
Ingredients
- 1 recipe Béarnaise Sauce (page 276)
- 1 tablespoon Ghee (page 254) or extra virgin olive oil
- 1 small shallot, minced
- 1 small clove garlic, crushed
- 1 bag (1 pound) baby spinach
- 3 cups water
- 4 eggs
- 1 teaspoon raw apple cider vinegar
- Chopped parsley (optional)
Instructions
- Prepare the Béarnaise Sauce and set aside.
- Heat the ghee or oil in a small frying pan.
- Add the shallot and garlic and sauté over medium heat for 2 minutes, or until limp.
- Add the spinach and sauté for 2 minutes, or until just limp. Set aside.
- Pour the water into a frying pan, and bring it to a boil.
- Crack each egg into a separate custard cup.
- Once the water boils, add the vinegar and stir vigorously until a whirlpool forms.
- Add the eggs one at a time, and poach for about 2 minutes.* Spoon any floating
- egg white back over the poaching egg. Continue until all the eggs are poached.
- If necessary, reheat the spinach for a minute. Divide the spinach and place on four plates. Top each portion of spinach with a poached egg, and spoon Béarnaise Sauce over each. Garnish with chopped parsley if desired.
Notes
* Cooking time for the eggs is a matter of personal preference. The cooking time given here will result in runny yolks. Cook longer if you prefer firmer yolks.
Cook’s Note: If you are making the Béarnaise Sauce in advance, you can reheat it over a double boiler, or on low in your microwave. When using a double boiler, be very careful never to let the water boil, or to let the hot water touch the bottom of the top section, as this will cause the sauce to curdle.
Cook’s Note: If you are making the Béarnaise Sauce in advance, you can reheat it over a double boiler, or on low in your microwave. When using a double boiler, be very careful never to let the water boil, or to let the hot water touch the bottom of the top section, as this will cause the sauce to curdle.
Cook’s Note: If you are making the Béarnaise Sauce in advance, you can reheat it over a double boiler, or on low in your microwave. When using a double boiler, be very careful never to let the water boil, or to let the hot water touch the bottom of the top section, as this will cause the sauce to curdle.
Cook’s Note: If you are making the Béarnaise Sauce in advance, you can reheat it over a double boiler, or on low in your microwave. When using a double boiler, be very careful never to let the water boil, or to let the hot water touch the bottom of the top section, as this will cause the sauce to curdle.
This recipe appears on page 74 of Recipes for Repair.
Tags: bernaise sauce, eggs, florentine, poached eggs
