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EGGS FLORENTINE INSPIRED BY FRASIER

Name: Eggs Florentine inspired by Frasier
Cook time: 8400 s
Total time: 8400 s
Yield: 4 servings
Ingredients: For The English Muffins; 1 packet Instant Yeast; 1 tsp Sugar; 1/2 cup of Milk; 325 grams Bread Flour, sifted; 1/2 cup Water; 1/4 tsp Baking Powder; 1/4 tsp Baking Soda; Cornmeal; Water; For the Spinach; Spinach; 1 cloves Garlic; Butter; Salt; Pepper; For the Eggs; 2 Eggs; For the Hollandaise; 4 Egg Yolks; 1/2 Juice of Lemon; 1 tsp Dijon Mustard; 1 tsp Hot Sauce; 1 stick Butter, melted

cook:

2 h 20 min

Picture for Eggs Florentine inspired by Frasier

3,709,942 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

original

metric

INGREDIENTS

For The English Muffins

1 packet Instant Yeast

1 tsp Sugar

½ cup of Milk

325 grams Bread Flour, sifted

½ cup Water

¼ tsp Baking Powder

¼ tsp Baking Soda

Cornmeal

Water

For the Spinach

Spinach

1 cloves Garlic

Butter

Salt

Pepper

For the Eggs

2 Eggs

For the Hollandaise

4 Egg Yolks

0.5 Juice of Lemon

1 tsp Dijon Mustard

1 tsp Hot Sauce

1 stick Butter, melted

DIRECTIONS

For The English Muffins

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.

1 packet Instant Yeast

1 tsp Sugar

½ cup of Milk

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.

325 grams Bread Flour, sifted

½ cup Water

¼ tsp Baking Powder

¼ tsp Baking Soda

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.

Flour your work surface and turn out dough.

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

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

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

Spinach

1 clove Garlic

Butter

Salt

Pepper

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

2 Eggs

For The Sauce

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

4 Egg Yolks

0.5 Juice of Lemon

1 tsp Dijon Mustard

1 tsp Hot Sauce

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

1 stick Butter, melted

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 Eggs

For the Hollandaise

Serve and enjoy!

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