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EGGS FLORENTINE INSPIRED BY FRASIER

cook:

2 h 20 min

Picture for Eggs Florentine inspired by Frasier

3,707,594 views  This week, we return once again to the hallowed halls of the fancy foods of Frasier. Instead of the brothers Crane, however, we turn to Lilith Sternin for inspiration as we recreate her postcoital breakfast of choice, eggs florentine - even if it's slathered in ketchup and devoured in the bathroom.

4 servings

US

original

metric

INGREDIENTS

For The English Muffins

Instant Yeast

1 packet Instant Yeast

Sugar

1 tsp Sugar

of Milk

½ cup of Milk

Bread Flour, sifted

325 grams Bread Flour, sifted

Water

½ cup Water

Baking Powder

¼ tsp Baking Powder

Baking Soda

¼ tsp Baking Soda

Cornmeal

Cornmeal

Water

Water

For the Spinach

For the Spinach

Spinach

Spinach

Garlic

1 cloves Garlic

Butter

Butter

Salt

Salt

Pepper

Pepper

For the Eggs

For the Eggs

Eggs

2 Eggs

For the Hollandaise

For the Hollandaise

Egg Yolks

4 Egg Yolks

Juice of Lemon

0.5 Juice of Lemon

Dijon Mustard

1 tsp Dijon Mustard

Hot Sauce

1 tsp Hot Sauce

Butter, melted

1 stick Butter, melted

DIRECTIONS

1.

For The English Muffins

1.

In a small bowl combine instant yeast along with sugar and whisk to combine before adding 110°F milk. Whisk to combine and set aside for 10 minutes.

Instant Yeast

1 packet Instant Yeast

Sugar

1 tsp Sugar

of Milk

½ cup of Milk

2.

Add the sifted bread flour to a stand mixer along with the yeast mixture and water, baking powder, and baking soda. Mix for 2-3 minutes with paddle attachment, and then switch out paddle attachment for the dough hook. Mix on medium-low for 20 minutes.

Bread Flour, sifted

325 grams Bread Flour, sifted

Water

½ cup Water

Baking Powder

¼ tsp Baking Powder

Baking Soda

¼ tsp Baking Soda

3.

Remove dough from mixer, form into a ball and place in a well-oiled bowl, cover and let rise for at least 90 minutes or until doubled in size.

4.

Flour your work surface and turn out dough.

5.

Roll out to about ½ inch thick and then cut out 6 rounds using a biscuit cutter. Place on a rimmed baking sheet that is lined with cornmeal. Cover and let rise for about 30 minutes.

Cornmeal

Cornmeal

6.

Warm a skillet over medium heat for 3 minutes. Add some oil, and then add your english muffins, 3 at a time making sure they stay as close to the center as possible. Give them a good spritz with water so they can rise a little more. Cook for about 3 minutes and then check every minute for about 5 minutes until they are golden brown on one side and then flip. Cook for an additional 4-5 minutes on the other side or until the internal temperature reaches 205-210°F. Place on a wire rack to cool and set aside.

Water

Water

7.

In another pan combine some spinach with one clove of minced garlic, butter, salt and pepper. Sauté for a few minutes.

Spinach

Spinach

Garlic

1 clove Garlic

Butter

Butter

Salt

Salt

Pepper

Pepper

8.

While spinach is cooking, poach two eggs. See my poached egg method.

Eggs

2 Eggs

9.

For The Sauce

1.

In a blender add the egg yolks, the lemon juice, dijon mustard, and hot sauce. Blend to combine for 10 seconds.

Egg Yolks

4 Egg Yolks

Juice of Lemon

0.5 Juice of Lemon

Dijon Mustard

1 tsp Dijon Mustard

Hot Sauce

1 tsp Hot Sauce

2.

Melt the butter. While everything is mixing in the blender SLOWLY add hot butter to the mixture until it forms a creamy sauce.

Butter, melted

1 stick Butter, melted

3.

Cut your english muffin in half and toast. Place face-up on a plate and top with spinach, poached egg, and hollandaise.

For The English Muffins

For the Spinach

For the Spinach

For the Eggs

For the Eggs

For the Hollandaise

For the Hollandaise

4.

Serve and enjoy!

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