With the hollandaise sauce taken care of, there was just one other problem. Eggs Florentine can be kind of…dainty. I wanted my version to be hearty and filling, something you would want to dig into for dinner just as much as brunch. So I ditched the English muffin in favor of a bowl of whole grains. I went with barley, but quinoa, farro, or bulgur would all be delicious.
These eggs Florentine grain bowls are so addictive and delicious! When the yolk breaks and runs into the spinach, and you get a perfect bite of eggs, grains, greens, and creamy hollandaise sauce, I promise you will wonder why you never tried it at home, either.
- 1 cup plain yogurt
- 3 large egg yolks
- 1 tablespoon freshly squeezed lemon juice
- 1 teaspoon Dijon mustard
- 1/4 teaspoon kosher salt
- 1/8 teaspoon cayenne pepper
- 6 cups cooked barley, or other grain of your choice
- 1 tablespoon extra virgin olive oil
- 8 ounces fresh spinach
- 4 large eggs
- Kosher salt, black pepper, and cayenne pepper, for serving
- To make the hollandaise, bring 1 inch of water to a simmer in a small saucepan. Fit a small, heatproof bowl over the top (make sure it doesn't touch the water) and whisk in the yogurt, egg yolks, lemon juice, mustard, salt, and cayenne. Cook, whisking almost constantly, until the mixture is frothy, very warm, and somewhat thickened, about 15 minutes. Remove the bowl from the pan and set aside. If you want the hollandaise even thicker, whisk in a few extra tablespoons of yogurt.
- To make the eggs Florentine grain bowls, place 1 1/2 cups of barley in each of 4 serving bowls.
- Heat the olive oil and garlic in a large skillet over medium heat. When the garlic starts to sizzle, add the spinach and cook, tossing, just until wilted, about 3 minutes. Top each bowl of barley with 1/4 of the spinach.
- Return the skillet to heat and crack in 4 eggs. Cook until the whites are set but the yolk is still runny. Top each barley bowl with 1 egg and drizzle with the hollandaise sauce. Season with salt and pepper and a dash of cayenne.