Recipe: Eggs Florentine and no-boil Hollandaise sauce

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EGGS FLORENTINE

serves 12

1 pound fresh spinach

1 tablespoon olive oil

Sprinkle salt and pepper

4 eggs

1 – 2 dashes Tabasco per egg

5 sheets of frozen phyllo dough, unthawed

½ cup unsalted melted butter

 

To make the eggs:

Preheat oven to 350°F degrees. Spray a 12-cup muffin tin with nonstick spray.

 

Sauté fresh spinach in olive oil and season with salt and pepper.  Set aside to let drain and then pat out extra moisture.

 

Butter and layer 5 sheets of phyllo dough. Cut dough into 4 x 4-inch squares and line each muffin cup with the phyllo dough squares. Put 2 tablespoons of the sautéed spinach in each muffin cup. Crack an egg into each muffin tin. Season each cup with salt and pepper and top with one or two dashes of Tabasco sauce. Place muffin tin with egg and spinach mixture in oven. Bake for 10 -12 minutes.

 

Remove from oven and let stand for 2 -3 minutes. Remove each egg Florentine from the muffin cups. Transfer to individual serving plates or a serving platter. Serve with No-Boil Hollandaise Sauce.

 

Tip: The eggs Florentine can be served room temperature.

 

 

NO-BOIL HOLLANDAISE SAUCE

yields ¼ cup

 

1 egg yolk

2 ounces butter

1 teaspoon lemon juice

2 dashes Tabasco

½ teaspoon salt

 

To make the sauce: 

Add egg yolk, chopped butter, and lemon juice to a saucepot.  Put the pot over medium low heat and start stirring until the butter is melted.  Keep stirring for another 10 minutes or until the sauce is thick.  Add the Tabasco and salt.  Transfer to bowl and serve alongside eggs Florentine.