Eggs Florentine with Crispy Kielbasa and Spicy Hollandaise
Homemade English Muffins topped with tender mushrooms, garlicky spinach, eggs and an easy spicy hollandaise.
Eggs Florentine with Crispy Kielbasa and Spicy Hollandaise
Serves 4
I did not like runny egg yolks until culinary school when in breakfast class we learned how to make Eggs Benedict. There was something about the richness of the runny egg yolk mixing with the tangy rich hollandaise that completely changed my mind about runny yolks.
One of my husband’s favorite breakfasts is Eggs Benedict. I don’t make it often but, when I do, one of our favorite versions is this Eggs Florentine. The spinach adds a nice vegetal element while the doenjang in the mushrooms adds a boost of umami and salinity that meshes with everything perfectly. The crispy kielbasa adds a wonderful meaty bite to round out the entire dish.
“Recipe Tips:
1. My method for making hollandaise is not completely traditional and results in a lighter slightly less rich sauce. However, for a more traditionally rich sauce, use 2 whole eggs and 1 egg yolk and continue the sauce directions as written.
2. Mature spinach is better than baby spinach in this recipe
3. Do not toast the English Muffin too much or they will be tough and difficult to cut while eating.
4. If poached eggs are not your thing, use scrambled instead.”
Ingredients
Crispy Kielbasa
1.5 T vegetable oil
120g (about 1 c) kielbasa, chopped into bite sized pieces
Mushrooms
220g (8 large) shiitake mushrooms, sliced 0.25 in thick
1.5 t doenjang
0.25 t ground black pepper
1/8 t kosher salt
1 t soy sauce
2 T water
Spinach
2.5 T olive oil
60g (6) scallions, sliced
4 garlic cloves, minced
454g (1 lb) spinach, cleaned well
0.25 t kosher salt
0.25 t ground black pepper
Spicy Hollandaise
3 eggs
1 T lemon juice
1 T water
2 t Tabasco
1.5 t gochugaru
1.25 t Asian hot mustard or dijon
0.25 t kosher salt
1/8 t ground black pepper
84g (6 T) butter, melted and kept warm
Poached Eggs
Water
1.5 T vinegar
0.75 t kosher salt
8 cold eggs
Finishing
4 English Muffins, split and lightly toasted
Recipe Know-how
Kielbasa, Mushrooms and Spinach
1. In a medium saute pan over medium-high, heat the vegetable oil.
Add the kielbasa.
Cook turning occasionally until the kielbasa is crispy and browned on all sides.
Remove to a paper towel to drain and keep warm.
Do not clean out the pan, use for the mushrooms.
Add the mushrooms to the pan and cook until golden.
Add the doenjang, pepper, and salt.
Cook for 30 seconds.
Add the soy followed by the water.
Cook for 2 – 3 minutes or until the mushrooms are tender and well coated.
Taste for seasoning and adjust as desired.
Set aside and keep warm.
Rinse/wipe out the pan if it is needed.
Heat the olive oil over medium-high.
Add the scallions and garlic and saute until the scallions are slightly softened.
Add the spinach, salt and pepper.
Tossing occasionally, cook the spinach until just wilted and heated through.
Taste for seasoning and adjust as desired.
Set aside and keep warm.
Spicy Hollandaise
2. Fill a medium pot a little less and half full of water and bring to a simmer.
Continue on with the thermos and eggs while the water heats.
If available, get an insulated thermos ready and set aside.
Add the eggs, water, lemon juice and seasonings to a medium mixing bowl, whisk to combine well.
Place the bowl over the pot of water.
Whisking constantly, while moving the bowl on and off the heat occasionally, cook the mixture until the eggs lighten in color and thicken slightly, 1.5 – 2.5 minutes.
Over the pot of water, while whisking constantly, add the melted butter in a slow stream.
While whisking, continue to cook until thickened.
Remove from the heat and pour the hot water into the thermos to preheat it. Cover and set aside.
Taste the hollandaise and adjust the seasoning (lemon juice, Tabasco, salt, pepper) as desired.
Pour the water out of the thermos and add the hollandaise. Cover and set aside until needed.
Alternatively, keep the sauce warm, covered over the double boiler. If the sauce thickens to much, while standing, add hot water 1 t at a time to reach the proper consistency.
Eggs
3. Fill a medium bowl with cool water. Set aside.
4. Fill a medium pot half full of water and bring to a boil and reduce the heat to low.
Add the vinegar and salt to the water, stirring until the salt has dissolved.
Ensure there are small bubbles along the bottom of the pot.
The bubbles cannot be too strong or the eggs may break.
Crack an egg into a small bowl.
Using a spoon, swirl the water in the pot to create a vortex.
Drop the egg into the vortex.
Crack another egg into the bowl.
Swirl the water some more to create the vortex again.
Add the second egg into the pot.
Repeat twice more to have four total eggs in the pot.
Cover the pot and turn the heat to the lowest it will go.
Allow the eggs to stand for 2 - 3.5 minutes.
Using a slotted spoon, remove one of the eggs and test for its doneness.
The whites should be set but the yolks should be quite soft.
Remove the eggs to the cool water.
Remove any egg white from the pan and repeat the process with the remaining 4 eggs.
If the cooking water is not adequately clean, pour it out and make fresh water.
Remove any egg white from the pan again and keep the water warm.
Finishing
5. Place the English Muffin halves on the plates.
Top each of the English muffin halves with spinach and a few mushrooms.
Make a small nest of the spinach for the egg to rest in.
Place all of the poached eggs into the water and reheat for 30 - 45 seconds.
Working quickly, using a slotted spoon, remove the eggs from the water, draining briefly on a paper towel and placing on the spinach nest.
Spoon hollandaise evenly over each of the eggs.
Sprinkle with the kielbasa and any remaining spinach and mushrooms.
6. Serve with Wilted Tomatoes (recipe here).
