Skillet Eggs Florentine with Hollandaise Sauce
Eggs Florentine cooked in a skillet over a simmered mixture of spinach, mushrooms, and chili, served with an herb hollandaise sauce.
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Servings: 2 servings
Ingredients
Skillet
- 2 eggs
- 350 g fresh spinach
- 1 red chili pepper (chili or Spanish variety)
- 250 g cremini mushrooms
- 4 - 5 cloves garlic
- 1 pinch salt (Celtic sea salt)
- 1 splash avocado oil, mild olive oil or high-oleic sunflower oil for cooking
Topping
- 1 generous handful Pecorino or Parmesan
- 3 tablespoons nutritional yeast flakes
Sauce
- 2 egg yolks
- 100 g butter (from grass-fed cows)
- 1 tablespoon white vinegar or apple cider vinegar
- 1 teaspoon oregano (dried)
- 1 teaspoon thyme (dried)
- 0.5 teaspoon black pepper
- 0.5 teaspoon salt (Celtic sea salt)
Procédé
Sauce
- Melt the butter in a small saucepan. Do not turn the heat up too high: the butter will be used lukewarm, not hot. Set aside briefly once ready.100 g butter (from grass-fed cows)
- Meanwhile, prepare everything you need to finish the sauce (finish it at the last minute). Weigh out the herbs. Separate the egg whites from the yolks, place the yolks in the immersion blender's measuring beaker and add the vinegar.2 egg yolks, 1 tablespoon white vinegar or apple cider vinegar, 1 teaspoon oregano (dried), 1 teaspoon thyme (dried)
Skillet
- Clean the mushrooms with a small brush (do not wash them!). Cut the large mushrooms into chunky pieces and leave the smaller ones whole wherever possible. The aim is to sear them while keeping as much juice inside as possible. Keep the pieces just slightly larger than bite-sized: they will shrink as they cook. Heat the skillet and pour in the oil. Sauté the mushrooms over high heat, taking care not to burn them.250 g cremini mushrooms, 1 splash avocado oil, mild olive oil or high-oleic sunflower oil
- Chop or grate the garlic into pieces (not too small, or it will burn) and add it. Once the mushrooms are nicely browned and have shrunk considerably, remove everything from the skillet and set aside briefly.4 - 5 cloves garlic
- Meanwhile, wash and chop the chili peppers.1 red chili pepper (chili or Spanish variety)
- Wash the spinach and let it drain briefly.350 g fresh spinach
- Pour another splash of oil into the skillet and sauté the red chili pepper. After a few minutes, add 2 handfuls of spinach, stir until slightly wilted, then add more. Repeat until all the spinach has wilted in the skillet.
- Place the sautéed mushrooms on top of the spinach. Make wells and crack the eggs into them.2 eggs
- Lower the heat and cook the eggs until the whites are set but the yolks are still soft. Allow 6 to 8 minutes with a lid on. A white film will form over the yolks. To keep the yolks bright yellow, allow about 12 minutes instead.
- Sprinkle with cheese and let it melt briefly. If using nutritional yeast: sprinkle the nutritional yeast flakes over the top at the last minute and add a little salt to taste.1 generous handful Pecorino, 3 tablespoons nutritional yeast flakes, 1 pinch salt (Celtic sea salt)
Sauce
- When the eggs are almost cooked, finish the sauce. Place the immersion blender over the egg yolks and blend. The mixture will turn pale and thicken slightly.
- Pour in a few drops of butter from the small saucepan while continuing to blend. The butter in the saucepan should be hot, but not too hot (you should just be able to dip your finger into it). Gradually pour in a little more butter and keep blending (also move the immersion blender up and down briefly). Add the herbs, pepper and salt.0.5 teaspoon black pepper, 0.5 teaspoon salt (Celtic sea salt)
- Serve the sauce in a small bowl alongside the skillet so everyone can help themselves at the table.
Notes
Equipment: large PFAS-free skillet, small saucepan, immersion blender (with beaker), garlic press, spatula, knife.
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