Inn Recipe: Eggs Florentine With Easy Hollandaise

Hilary McCalla of Avalon Bed & Breakfast, located in Sebastopol, makes this vegetarian version of Eggs Benedict using organic and local ingredients, often from the Inn’s own garden.20160902_092101 What a deliciously healthy way to start the day!

Eggs Florentine with Easy Hollandaise

Serves 6

For eggs:
12     eggs
1½    cups coarse bread crumbs
12     cups fresh spinach leaves
½      small red onion
splash of olive oil
salt and pepper, to taste
Easy Blender Hollandaise Sauce (recipe below)

Julienne the red bell pepper and then cut into thin confetti pieces.
Toast the pine nuts. Set aside.
Sprinkle ¼-cup of bread crumbs on each of six dinner plates.
Chop the spinach.
Finely chop the onion.
Heat the olive oil in a large skillet and saute the onions. Add the spinach and cook until softened, adding salt and pepper, to taste.
Poach the eggs until whites are set, about 4 minutes.
Place a small scoop of the cooked spinach mixture over the bread crumbs on each plate. With the back of a spoon, make two little wells in the spinach mixture. Gently place the poached eggs atop the spinach.
Top with Hollandaise Sauce.

Easy Blender Hollandaise Sauce

3     egg yolks
1     tablespoon fresh lemon juice
1     teaspoon Dijon mustard
1     cup butter

Separate eggs and reserve the whites for another purpose.
In a blender, place the eggs yolks, lemon juice, and mustard.
Heat the butter to piping hot, but do not brown it.
Turn on the blender and, with the blender running, slowly add the hot butter. (If you place a tea towel atop the blender, it will catch any splatters.) Whirl until sauce just thickens. Do not over-mix or sauce will become too thick to pour.
Serve immediately.

Gluten-free version: Substitute cooked rice, quinoa or other grain for the bread crumbs.

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