Eggs Florentine or the meatless version of the “millionaire's breakfast”. They are separated from the famous eggs Benedict by one crucial ingredient

Eggs Benedict are a breakfast classic, synonymous with a luxurious breakfast. Today, you can find them on the menu of many cafes and restaurants, but they can also be made at home quite easily. Or you can try their equally well-known variant – eggs Florentine.

Luxury eggs Benedict

Eggs Benedict is one of the best ways to enjoy eggs for breakfast. For years, it was considered a luxurious breakfast for the rich - according to one of the many stories about its origin, it was first prepared in 1860 by Delmonico's chef Charles Ranhofer for millionaire LeGrand Benedict.

Nowadays, the nickname "millionaire's breakfast" doesn't quite fit them, as everyone has the ingredients to make them at home. But they're still not a common breakfast for everyday people. Although they're easy to make at home, their preparation requires a bit more time and cooking skills.

Poached eggs can be a nuisance

The famous breakfast dish consists of poached or deviled eggs, which can be challenging even for experienced cooks, and hollandaise sauce, the preparation of which also requires a bit of skill.

Eggs Benedict also includes ham, which is the intermediate layer between the egg and the pastry. In addition to the ham version, there is also a vegetarian version, namely eggs Florentine, in which the ham is replaced by steamed or sautéed spinach.

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Spinach instead of ham

Eggs Florentine may not be as well-known as eggs Benedict, but it is a similarly celebrated breakfast speciality with an interesting history. Eggs Florentine or also à la Florentine means eggs Florentine (or Florentine-style), with the name Florentine generally referring to a spinach preparation, specifically a dish served on spinach.

There is also an interesting story connected to this, in which the main character is the wife of the French King Henry II, Catherine de Medici. This originally Italian noblewoman from the Medici family came from Florence.

And because she loved spinach and enjoyed eating spinach-based dishes in France, dishes prepared in this way came to be called “Florentine.” Whether this story is true or not is up in the air, but it does explain why the French associated spinach with Florence.

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With Mornay sauce

It is also interesting that the dish originally did not include hollandaise sauce, but Mornay sauce. It is one of the classic French sauces, the basis of which is béchamel enriched with grated cheese.

Traditionally, Gruyère, Parmesan, or a combination of both are used, but other cheeses, such as cheddar, are also used in various recipes. The result is a smooth, creamy cheese sauce that is used, among other things, with eggs or vegetables.

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Eggs Florentine

Eggs Florentine are usually served on a toasted English muffin, or they can also be served on white bread, toast, or a baguette.

You will need: 8 eggs, 4 English muffins or 8 slices of white bread, 1 tablespoon white wine vinegar, salt, freshly ground pepper, and fresh chives for garnish. For the spinach: 1 tablespoon extra virgin olive oil, 2 cloves garlic, 280 g fresh spinach, 1/2 teaspoon salt, and freshly ground pepper. For the hollandaise sauce: 3 egg yolks, 1 tablespoon fresh lemon juice, 1/2 teaspoon Dijon mustard, 1/4 teaspoon sea salt, 2 pinches cayenne pepper, 115 g butter, and hot water as needed.

First, make the hollandaise sauce. Place the egg yolks, lemon juice, Dijon mustard, salt, and cayenne pepper in a blender and blend for 5-15 seconds until the mixture is frothy.

Place the butter in a small saucepan and melt over low to medium heat, stirring occasionally. While continuing to mix on low speed, slowly pour the hot melted butter into the egg yolk mixture and mix until a smooth emulsion forms. The sauce should be thick but still runny. If it is too thick, gradually stir in a little hot water, a tablespoon at a time. Set the finished sauce aside.

Heat the olive oil in a large frying pan. Add the chopped garlic and cook for about 30 seconds, just until fragrant, but do not let it brown. Add the spinach, salt and freshly ground pepper and cook, stirring, for 1-2 minutes, until the spinach is wilted. If all the spinach does not fit in the pan at once, add it a little at a time.

Crack four eggs into a small bowl. In a medium saucepan, bring water to a gentle boil, add the wine vinegar, and stir to swirl. Carefully place the eggs in the water, stir the water again, and cook for 3.5 to 4 minutes. Remove with a slotted spoon and cook the remaining four eggs in the same manner.

Cut English muffins or slices of bread in half and lightly toast. Divide a portion of spinach between each half and place a poached egg. Season with salt, pepper and pour generously with hollandaise sauce. Finally, sprinkle with chopped fresh chives and serve immediately.

Sources of information: Oxfordlearnersdictionaries.com, Saveur.com, Loveandlemons.com