Baked Eggs Florentine with Quick Hollandaise Recipe
Set the breakfast table with a family-style baked eggs florentine recipe drizzled with a quick hollandaise, served over Sister Schubert’s® Parker House Style Yeast Rolls.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at whatsfordinner.com.
Cooking tools:
- Blender
- Nonstick skillet
- Baking dish
- Baking sheet
- Oven
- Stove
- Chef's knife
- Cutting board
- Measuring spoon
- Saucepan
- Spoon
- Plate
Ingredients
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 large shallot, finely chopped
- 8 ounces fresh baby spinach
- 1 teaspoon kosher salt, divided
- 6 whole eggs, plus 1 egg yolk
- 1/2 teaspoon black pepper, plus more for garnish
- 1/2 cup heavy cream
- 3 Sister Sister Schubert’s® Parker House Style Yeast Rolls, thawed
- 1 stick (8 tablespoons) butter, melted and hot
- 2 teaspoons water
- 2 teaspoons lemon juice
- 1/8 teaspoon cayenne pepper
- 1 tablespoon fresh parsley, minced
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