My older brother (Little Big) is closer to my age and basically my best friend. We did everything together and I always say he was my biggest fan - going to every, single one of my piano recitals/events, cheering the loudest at any of my sports games...basically making me feel like I could conquer the world. And being a good big brother, he taught me everything he knew from punting a soccer ball to mastering the math tricks on the GRE exam. And if you think I'm a good cook, you should see what my brother can do!
What does this have to do with Eggs Florentine? I had gone to visit Big Little at his college and Big Big lived 15 minutes away. Big Big, of course, took us to a fancy schmancy restaurant for brunch. I saw "Eggs Florentine" on the menu and didn't have a clue what it was. So my brothers encouraged me to give it a try. I've been in love ever since. And whenever I eat Eggs Florentine, I think of that brunch and how much I miss being near my brothers.
Poached eggs require zero fats to cook and are essentially healthy. Served with a bread and spinach, what's not to like? I jazz mine up a bit with a slice of avocado and fresh tomato.
See How to Poach an Egg Tutorial for tips and tricks.
Eggs Florentine with Avocado and Tomato
Yields: 4 servings
4 tsp white vinegar
1/2 Tbsp olive oil
8 c baby spinach leaves
4 thick Italian bread slices, cut at a diagonal and toasted
1 tomato, sliced into 1/8" rounds
2 avocados, sliced into 8 equal slices
Hollandaise Sauce (click here for recipe)
2 Tbsp chopped chives
1. Fill a large pot with water. Bring water to just before simmering. Turn down heat and stir water with a spatula. Add white vinegar and stir. Crack eggs into individual ramekins or bowls. Slowly lower eggs into water, one by one. Let cook 3-4 minutes, until whites are set and yolks are soft. Remove from water, using a slotted spoon and let drain on a paper towel.
2. In the meantime, heat oil in a medium non-stick skillet over Medium heat. Add spinach leaves and toss occasionally, until wilted. Remove from heat.
3. Layer one slice bread, some spinach, 1 tomato slice, 2 avocado slices, and poached egg. Drizzle 2 Tbsp Hollandaise Sauce over Eggs Florentine. Garnish with chopped chives.
MAKE-AHEAD TIPS: If preparing Eggs Florentine for a large crowd, eggs can be made a day in advance. Poach eggs for 2-3 minutes, place in an ice-bath, cover with plastic wrap and refrigerate. When ready to use, place in hot water for 1-2 minutes.