Eggs Florentine

Ingredients

• 8 large eggs
• 4 English muffins, split
• 1 pound fresh spinach
• 3 egg yolks
• 1 1/2 sticks unsalted butter (12 tablespoons)
• 1 tablespoon fresh lemon juice
• 1 clove garlic, minced
• 1 tablespoon white vinegar
• 1 teaspoon kosher salt
• 1/4 teaspoon cayenne pepper
• Pinch of grated nutmeg

Before you cook

• Wash the spinach and shake off most of the water, leaving a little clinging to the leaves.
• Mince the garlic.
• Melt the butter gently and skim off the white foam, keeping the clear yellow butter warm.
• Separate the 3 yolks into a metal bowl and whisk in the lemon juice and 1 tablespoon of water.

Steps

1. Set the bowl of yolks over a saucepan holding an inch of barely simmering water and whisk hard for about 3 minutes, until the mixture is pale, thick, and doubled.
2. Take the bowl off the heat and pour in the warm butter in a slow, thin stream, whisking the whole time, until the sauce is thick enough to coat a spoon.
3. Whisk 1/2 teaspoon of the salt and the cayenne into the sauce, then set it in a warm spot away from direct heat.
4. Melt 1 tablespoon of butter in a wide skillet over medium heat and cook the garlic for 30 seconds, until it smells sweet.
5. Pile in the spinach and cook for 3 minutes, tossing with tongs, until it collapses and turns dark green.
6. Season the spinach with the nutmeg and 1/4 teaspoon of the salt, then tip the pan and pour off any liquid.
7. Toast the English muffin halves until golden and set two halves on each plate.
8. Bring a wide saucepan of water to a bare simmer, add the vinegar and remaining salt, and slip in the eggs one at a time from a small cup.
9. Poach the eggs for 3 minutes, until the whites are firm and the yolks still shift when nudged.
10. Lift the eggs out with a slotted spoon and rest them briefly on a folded towel to drain.
11. Spoon the spinach onto the muffin halves, set an egg on each, and blanket them with the hollandaise.