{"id":118,"date":"2021-04-30T18:11:22","date_gmt":"2021-04-30T18:11:22","guid":{"rendered":"https:\/\/blogs.oregonstate.edu\/beaverbag\/?p=118"},"modified":"2021-04-30T18:52:13","modified_gmt":"2021-04-30T18:52:13","slug":"eggs-florentine-fast","status":"publish","type":"post","link":"https:\/\/blogs.oregonstate.edu\/beaverbag\/?p=118","title":{"rendered":"Eggs Florentine Fast"},"content":{"rendered":"\n

An open faced breakfast sandwich on sourdough English muffins featuring poached eggs, spinach, and a buttery hollandaise sauce<\/p>\n\n\n\n

See pictures and read about many variations of this dish: https:\/\/en.wikipedia.org\/wiki\/Eggs_Benedict<\/a><\/p>\n\n\n\n

Ingredients<\/strong> for one serving:<\/p>\n\n\n\n

1 Sourdough English Muffin split in two<\/p>\n\n\n\n

2 eggs<\/p>\n\n\n\n

1.5 cups spinach<\/p>\n\n\n\n

Hollandaise Sauce Packet, Butter, Milk, Optional: Lemon Juice Note: You<\/em> will not need a full batch of sauce for a serving of one. <\/em><\/p>\n\n\n\n

Optional: Tomato or Broccoli <\/p>\n\n\n\n

<\/p>\n\n\n\n

Equipment:<\/strong><\/p>\n\n\n\n

Pan to boil water on the stove for poaching the egg<\/p>\n\n\n\n

Toaster, oven, or pan on the stovetop to toast the muffin<\/p>\n\n\n\n

Pan to wilt spinach<\/p>\n\n\n\n

Pan to cook hollandaise sauce<\/p>\n\n\n\n

Instructions:<\/strong><\/p>\n\n\n\n

  1. Prepare the sauce according to the package instructions. Basic technique: mix together the ingredients and heat till thickened in a pan on the stovetop. Set aside keeping warm. Tip: If you are making sauce for one serving you can make just part of the packet and save for later. Optional: Add a little lemon juice to sauce at the end.<\/li>
  2. Wilt the spinach. In a pan on the stove, add 1-1.5 cups of spinach per serving and heat till the leaves soften and release some liquid. <\/li>
  3. Poach the eggs. Instructions for poaching an egg with pictures: https:\/\/drive.google.com\/file\/d\/1jt2I2Y_oReB-4lQeKVyrYc1lF7krBwHF\/view?usp=sharing<\/a> or See instructions below<\/li>
  4. Split the muffin in half and toast.<\/li>
  5. For each half English muffin: Place one side of muffin, add wilted spinach, top with poached egg, and pour hollandaise over the top.<\/li>
  6. Optional: serve with sliced tomato or cooked broccoli.<\/li><\/ol>\n\n\n\n

    How to Poach an Egg <\/strong><\/p>\n\n\n\n

    1. Boil water in a pot. (I add a splash of soy sauce to the water. It really doesn\u2019t matter but looks more attractive to me when I do this.) <\/p>\n\n\n\n

    2. Crack an egg into a small bowl or measuring cup. Don\u2019t break the yolk. <\/p>\n\n\n\n

    3. Reduce from boil to make the water still. <\/p>\n\n\n\n

    4. Use a spoon to stir the water in the pot in a circle in one direction to get a gentle current going. <\/p>\n\n\n\n

    5. Gently slide the egg out of the bowl\/measuring cup into the middle of the swirling water. The water will swirl the while around keeping it together better when it cooks. <\/p>\n\n\n\n

    6. Leave it alone. Set a lid on top, peek to see when the white looks to be set. <\/p>\n\n\n\n

    7. If it looks to be sticking to the bottom, gently pop it free with a rubber spatula.\u00a0<\/p>\n\n\n\n

    \"\"<\/figure>\n\n\n\n

    <\/p>\n\n\n\n

    LEARN MORE ABOUT SPINACH BY VISITING FOOD HERO https:\/\/www.foodhero.org\/spinach<\/a><\/p>\n\n\n\n

    Recipe to try:<\/p>\n\n\n\n

    Eggs Benedict from Alton Brown at the Food Network. Includes a recipe for how to make hollandaise sauce from scratch. https:\/\/www.foodnetwork.com\/recipes\/alton-brown\/eggs-benedict-recipe-2118606<\/a><\/p>\n\n\n\n

    <\/p>\n","protected":false},"excerpt":{"rendered":"

    An open faced breakfast sandwich on sourdough English muffins featuring poached eggs, spinach, and a buttery hollandaise sauce See pictures and read about many variations of this dish: https:\/\/en.wikipedia.org\/wiki\/Eggs_Benedict Ingredients for one serving: 1 Sourdough English Muffin split in two 2 eggs 1.5 cups spinach Hollandaise Sauce Packet, Butter, Milk, Optional: Lemon Juice Note: You … Continue reading Eggs Florentine Fast<\/span> →<\/span><\/a><\/p>\n","protected":false},"author":10072,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[1],"tags":[],"class_list":["post-118","post","type-post","status-publish","format-standard","hentry","category-bag-of-the-week"],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/blogs.oregonstate.edu\/beaverbag\/index.php?rest_route=\/wp\/v2\/posts\/118","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/blogs.oregonstate.edu\/beaverbag\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/blogs.oregonstate.edu\/beaverbag\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/blogs.oregonstate.edu\/beaverbag\/index.php?rest_route=\/wp\/v2\/users\/10072"}],"replies":[{"embeddable":true,"href":"https:\/\/blogs.oregonstate.edu\/beaverbag\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=118"}],"version-history":[{"count":6,"href":"https:\/\/blogs.oregonstate.edu\/beaverbag\/index.php?rest_route=\/wp\/v2\/posts\/118\/revisions"}],"predecessor-version":[{"id":132,"href":"https:\/\/blogs.oregonstate.edu\/beaverbag\/index.php?rest_route=\/wp\/v2\/posts\/118\/revisions\/132"}],"wp:attachment":[{"href":"https:\/\/blogs.oregonstate.edu\/beaverbag\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=118"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/blogs.oregonstate.edu\/beaverbag\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=118"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/blogs.oregonstate.edu\/beaverbag\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=118"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}