The food lab better home cooking through science ( PDFDrive ) 128

EGGS FLORENTINE Don’t dine on swine? Not to worry Eggs and hollandaise go just as well with good sautéed spinach (asparagus would also be great here) SERVES 2 TO 4 Kosher salt 2 teaspoons vegetable oil 1 medium clove garlic, finely minced 1 bunch (about 4 ounces) spinach, trimmed, washed, and dried Freshly ground black pepper 4 large eggs 2 English muffins, split, toasted, and buttered 1 recipe Foolproof Hollandaise (here), kept warm Dash of cayenne pepper (optional) Minced fresh parsley or chives (optional) Combine 3 quarts water and 2 tablespoons salt in a large saucepan and bring to a boil over high heat Heat the vegetable oil in a 12-inch stainless steel or castiron skillet over medium-high heat until shimmering Add garlic and cook, stirring constantly, until fragrant, about 30 seconds Add spinach along with 2 tablespoons water, and cook, stirring occasionally, until the spinach is wilted and the water is mostly evaporated Season to taste with salt and pepper Transfer to a plate and set aside Cook the eggs as directed in steps and of the eggs benedict recipe, above 4 Top each English muffin half with one-quarter of the spinach, followed by a poached egg Spoon some of the hollandaise sauce over the eggs, sprinkle with the cayenne pepper and herbs, if using, and serve immediately, passing the extra hollandaise in a warm bowl on the side  ... one-quarter of the spinach, followed by a poached egg Spoon some of the hollandaise sauce over the eggs, sprinkle with the cayenne pepper and herbs, if using, and serve immediately, passing the extra... pepper and herbs, if using, and serve immediately, passing the extra hollandaise in a warm bowl on the side