When offered the choice between Eggs Benedict and Eggs Florentine, I have always chosen the former. I love bacon, I love eggs, I love hollandaise sauce, I used to love bread… the choice has always been clear.
But now that I am a more avid consumer of greens, I find that Eggs Florentine is a fabulous dish in its own right.
Mixing the traditional spinach with kale is a great way to balance the flavor and reduce the spinachy-ness (for those of you that can only take so much spinach) and it is also a great way to use up greens that are about ready to turn in the fridge.
Kale and Spinach Eggs Florentine
Serves 2 (2 Eggs Florentine each)
- 4 cups spinach, roughly chopped
- 4 cups kale, roughly chopped
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- salt and pepper to taste
- pinch of nutmeg
- 1 recipe hollandaise sauce
- 4 eggs
- Heat olive oil in a skillet over medium heat.
- Add garlic and cook until lightly browned.
- Add spinach and kale. Stir occasionally as the greens begin to wilt.
- Add salt, pepper, and nutmeg, to taste.
- When the greens are sufficiently wilted, remove from heat and set aside.
- Prepare one recipe for Hollandaise Sauce. Set aside.
- Poach the four eggs, according to the directions for your preferred method or poacher.
- Serve by placing two piles of greens on a plate. Followed by two poached eggs and top with Hollandaise Sauce. Add a dusting of paprika for garnish.