Eggs Florentine With Chorizo Recipe

Cooking Directions

• STEP 1.In a skillet, cook the chorizo until browned and crispy.
• STEP 2.Remove the chorizo from the skillet and set aside.
• STEP 3.In the same skillet, sauté the spinach until wilted.
• STEP 4.In a saucepan, bring water to a gentle simmer and add vinegar.
• STEP 5.Carefully crack the eggs into the simmering water and poach for 3-4 minutes.
• STEP 6.While the eggs are poaching, prepare the hollandaise sauce.
• STEP 7.To assemble, place a bed of sautéed spinach on a plate.
• STEP 8.Top with the poached eggs, crispy chorizo, and drizzle with hollandaise sauce.
• STEP 9.Serve immediately and enjoy!

Cooking Tips

• Make sure to use fresh eggs for poaching to ensure the best results.
• To make the hollandaise sauce, whisk the egg yolks and lemon juice together before slowly adding melted butter.
• If you prefer a spicier dish, you can add some red pepper flakes to the chorizo while cooking.

Storage and Serving

• Eggs Florentine with Chorizo is best served immediately while the eggs are still warm and the hollandaise sauce is freshly made.
• Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
• To reheat, gently warm the dish in a skillet over low heat, being careful not to overcook the eggs.