Eggs Florentine

Eggs Florentine kicks your weekend off on a satisfying note forming an ideal, slow-paced breakfast or brunch. And this eggs Florentine recipe has a deliciously salty point of difference. While it includes the quintessential combination of poached eggs, English spinach, toast and hollandaise sauce, this recipe takes a step further and adds an (optional) serving of bacon. What do we love about this eggs Florentine recipe? Bringing together all the hallmarks of a protein-and-iron-rich (thanks, poached eggs), filling and (perhaps best of all) delicious breakfast, this eggs Florentine has that main star energy. Plus, the suggestion of additional bacon makes it feel all the more indulgent (much like a hybrid between eggs Florentine and eggs Benedict, which subs out spinach for bacon) for a leisurely weekend breakfast dish. A helping of rich, flavourful hollandaise sauce completes the meal with its mild citrus-vinegar tang, and a handful of wilted spinach makes for a more virtuous affair. What goes into our eggs Florentine recipe? Key ingredients: English spinach: wilted spinach is a verdant and nutritious addition to the eggs Florentine plate Eggs: the star of the show. We use 4 eggs for this 'serves 4' recipe, poached to perfection (plus yolks in the hollandaise sauce). Bread: You can choose your favourite slide bread here, but we suggest 4 slices of ciabatta, sourdough or English muffins, instead, toasted. Bacon: if you like, meet somewhere in the middle between eggs Florentine and eggs Benedict and add 8 thin bacon rashers to the mix. Hollandaise sauce: make your own easy hollandaise sauce to complete this dish. Our hollandaise sauce includes white wine vinegar, peppercorns, a shallot, 2 egg yolks, butter and lemon juice. Did you know you can also 'poach' eggs in the air fryer? We've proven you can. Plus, find more warming breakfast ideas for slow mornings.

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