eggs florentine

It’s probably no surprise that if choosing between having brunch at a restaurant or making it at home, I’m squarely on team Brunch At Home, especially whenwe find a way to pull it off and still sleep in. There’s nothing worse than waiting too long for a table only to be served an overcooked, unseasoned omelet, home fries with those gnarly bits of green pepper in there (I will die on the hill that nobody has ever longed for green peppers in their potatoes), or soggy bacon. Maybe at home imperfections also happen but those imperfections don’t cost $150 for a family of four. But this doesn’t mean I don’t have a favorite dish to order when we go out for brunch, one I’m generally happy to offload the work of to professionals. Eggs Florentine is wildly less popular than its sibling, Eggs Benedict, but contains most of the same elements — poached eggs, a toasted english muffin, and a buttery hollandaise. However, it swaps the crisped piece of Canadian bacon underneath for a pile of sautéed spinach. To me, it is perfect: My favorite kind of egg, my favorite egg accompaniment (you couldsay Ilike spinachand eggstogether,just a little), a crisp but unheavy bread foundation, all finished with a gentle cascade of the answer to a question nobody but the French, bless them, would ever ask, “Why don’t we make mayonnaise with butter instead of oil?” Eggs Florentine at home isn’t exactly a sane undertaking. While it doesn’t take terribly long, it involves two of the tasks many home cooks dread the most: a sauce that requires constant whisking (or blending!) to emulsify and poaching eggs, i.e. dropping an egg in a pot of near-simmering water and not letting it turn into egg drop soup. I know this recipe isn’t for everyone. But if you, like me, love this dish to the moon and back, you deserve to be able to make it at home. And I, a person who doesn’t mind aslightly deranged recipeif it results in the exact thing I’m craving, made exactly the way I love it, want to share this with you. Shall we? Podcast!The latest episode of my podcast with J. Kenji Lopez-Alt,The Recipe with Kenji and Debis, fittingly, all aboutEggs Benedict. You can listen to it anywhere you get your podcasts and catch up on any episodes you’ve missedright here. New episodes drop every other Monday. I hope you enjoy listening as much as we’re enjoying the conversation. 6 months ago:Skillet-Baked Macaroni and Cheese1 year ago:Perfect Blueberry Muffin Loaf2 years ago:Smashed Chicken Meatball Sliders3 years ago:Simplest Mushroom Pasta4 years ago:Classic Shortbread5 years ago:How I Stock The Smitten Kitchen6 years ago:Braised Ginger Meatballs in Coconut Broth7 years ago:Fig NewtonsandCrispy Tofu Pad Thai8 years ago:Granola Bark9 years ago:Caramelized Brown Sugar Oranges with YogurtandPotato Pizza, Even Better10 years ago:Why You Should Always Toast Your Nuts (Please!)andObsessively Good Avocado-Cucumber Salad11 years ago:Dark Chocolate Coconut MacaroonsandBaked Eggs with Spinach and Mushrooms12 years ago:Spinach and Smashed Egg ToastandBee Sting Cake13 years ago:Over-the-Top Mushroom QuicheandBanana Bread Crepe Cake with Butterscotch14 years ago:Blackberry and Coconut Macaroon Tart15 years ago:Baked Kale ChipsandAlmond Macaroon Torte with Chocolate Frosting16 years ago:Artichoke-Olive CrostiniandChocolate Caramel Crackers17 years ago:Spring PanzanellaandLemon Yogurt Anything Cake18 years ago:Arborio Rice PuddingandGnocchi with a Grater