Poached Egg Florentine With Creamy Butter Sauce
- FOR THE CREAMY BUTTER SAUCE:
- 1/2 cups Water
- 1/3 cups Buttermilk
- 2 Large Eggs
- 1 Tablespoon Cornstarch
- 2 Tablespoons Melted Unsalted Butter
- 1/2 teaspoons Cayenne Pepper
- 1/2 teaspoons Fine Sea Salt
- Fresh Cracked Pepper
- FOR THE POACHED EGG FLORENTINE:
- 1 teaspoon White Vinegar
- 4 Large Eggs, Poached
- 2 English Muffins, Toasted
- 1 teaspoon Extra Virgin Olive Oil
- 2 cups Baby Spinach Or As Desired For Serving
- 1 clove Garlic, Minced
- For the sauce:
- Whisk together the water, buttermilk, and eggs over medium-low heat in a medium saucepan. Add the cornstarch and whisk until combined. Continue to whisk constantly until sauce is thickened and bubbly, about 7 minutes. Once thickened, whisk in the melted butter until combined. Season with cayenne, salt and a few cracks of fresh pepper. Remove from heat, cover, and set aside.
- For the poached eggs:
- Heat a cast iron skillet with a few inches of water in it over medium heat. Add white vinegar to the water. When the water comes to a simmer, keep it there and make sure it doesn't hard boil. Working with the eggs one at a time, crack an egg into a small cup or ramekin and then place the cup near the surface of the hot water and gently drop the egg into the water. With a spatula, nudge the egg whites closer to their yolks to help the egg whites hold together. After about 3 to 4 minutes of cooking time, scoop the egg out with a slotted spoon and let it drain on a folded paper towel.
- Meanwhile, start toasting your English muffins and preparing your spinach. In a large frying pan over medium heat, heat the olive oil, and then add the baby spinach, stirring until the spinach is dark green and wilted, about 4-5 minutes. Add the minced garlic and stir until fragrant, about 30 seconds or so.
- To assemble, top each toasted English muffin half with some cooked spinach, a poached egg, and a few spoons of the butter sauce. Serve immediately.
- Note: Recipe adapted from The Curvy Carrot's Eggs Benedict Florentine with Creamy Butter Sauce.
butter sauce, water, buttermilk, eggs, cornstarch, butter, cayenne pepper, salt, fresh cracked pepper, egg, white vinegar, eggs, muffins, olive oil, clove garlic
Taken from tastykitchen.com/recipes/breakfastbrunch/eggs-breakfastbrunch/poached-egg-florentine-with-creamy-butter-sauce/ (may not work)