6/24/2025
I believe classics exist in cooking for a reason. Like many works of art, when something strikes a chord with people, the chances of longevity are increased. There are films, operas and symphonies that have passed the test of time and still continue to please it's audience. Cuisine isn't much different. No doubt there are many recipes and dishes from 19th century France that were popular then, but over time fall into obscurity. Chaud-froid sauce is an example of a sauce that is rarely used these days. While others have actually increased in popularity.
This recipe is a variation on the Benedict with a very simple, yet common twist.
Eggs Florentine
6 English Muffins, halved
1 Bag of Baby Spinach
1 Glove of Garlic
12 Whole Eggs
6 Egg Yolks
Splash of White Vinegar
Splash of White Wine
Juice of 1 Lemon
1/2 lb. Butter, clarified
Pinch of Cayenne
Splash of Worcestershire Sauce
Salt and Pepper to Taste
Place sauce pan on medium heat and bring to a simmer. Add wine to egg yolks and whisk well. Whisk over water back and forth until eggs triple in volume, about 6 - 8 minutes. Remove from heat and slowly add butter while whisking. Add worcestershire sauce, lemon juice and pinch of salt. Hold at room temperature.
In a large frying pan, heat small amount of butter until hot. Add garlic and spinach and saute for 4 - 5 minutes. Remove from heat and let cool.
In sauce pan, add white vinegar and keep on simmer. Add eggs (6 at a time works for me) and poach to desired doneness. 3 - 4 minutes for soft yolks. Toast muffin and top with spinach, egg and coat with hollandaise.
Serves 6.