Eggs Florentine

Ingredients

• Egg yolk

  Raw, fresh

  4 large yolk (separated from white) or 68g

• Lime juice

  Raw

  2 tbsp or 30g

• Water

  Plain, clean water

  1 tbsp or 15g

• Salt

  Table

  ⅛ tsp or 0.8g

• Pepper

  Spices, black

  2 dash or 0.2g

• Cayenne pepper

  Spices, red or cayenne

  1 pinch or 0.4g

• Butter

  Unsalted

  16 tbsp or 227g

• English muffins

  Plain, enriched, with ca prop (includes sourdough)

  4 muffin or 228g

• Butter

  Unsalted

  3 tbsp or 43g

• Spinach

  Frozen, chopped or leaf, unprepared

  4 cup or 624g

• Egg

  Whole, fresh eggs

  8 medium or 352g

Directions

1. To make the sauce, in a heatproof bowl set over a pot of barely simmering water, combine the egg yolks, lemon and lime juice and water and whisk constantly until the mixture begins to thicken, then continue whisking for about 1 minute more, but remove the bowl from over the pan as soon as the mixture thickens. Add the salt, white pepper and cayenne pepper. Using a stick blender with the aerator attachment, blend the mixture while slowly pouring in the melted butter in a thin stream until incorporated, about 2 minutes. Taste and adjust the seasonings. Cover and keep warm over very low heat until ready to serve.
2. Lightly spread the cut side of each muffin with 1 tsp. of the softened butter.
3. In a saute pan over medium-high heat, melt the remaining 1 tsp. butter. Add the spinach and cook until slightly wilted, about 2 minutes. You should have about 1 1/2 cups cooked spinach. Keep warm.
4. Fill an egg-poaching pan with 1/2 inch water, set the pan over medium heat and bring to a simmer. Lightly coat the poaching cups with nonstick cooking spray and crack an egg into each cup. Cover and cook until the whites are firm and the yolks are glazed over but still soft, about 3 minutes, or until done to your liking. Transfer the eggs to a warmed plate and repeat with the remaining eggs.
5. Place 2 muffin halves on each of 4 warmed individual plates. Top each muffin half with some of the spinach, an egg and some of the sauce. Serve immediately.
6. (source: https://www.williams-sonoma.com/recipe/eggs-florentine.html)

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