35 mintime
Mediumdifficulty
4Servings
—Rating
Nutrition facts
480 kcalCalories
28 gProtein
30 gCarbs
30 gFat
Approximate values estimated by AI
Eggs Florentine with Prosciutto
80% authentic · Italian-inspired
An elegant twist on Eggs Florentine, incorporating savory slices of prosciutto and a light lemon-herb hollandaise sauce, served on toasted ciabatta.
Ingredients
Servings4
- Ciabatta bread4 slices
- Fresh spinach10 oz
- Prosciutto4 slices
- Butter2 tbsp
- Eggs8
- Hollandaise sauce1 cup
- Lemon juice1 tsp
- Fresh herbs (e.g., parsley, chives)1 tbsp chopped
- Saltto taste
- Black pepperto taste
Steps
- 1
Toast the ciabatta slices until lightly golden.
- 2
Sauté spinach in a pan with butter and salt until wilted. Set aside.
- 3
Poach the eggs until the whites are set and yolks are runny.
- 4
Prepare the lemon-herb hollandaise: gently warm hollandaise sauce, stir in lemon juice and chopped fresh herbs.
- 5
Assemble: place a slice of prosciutto on each toasted ciabatta. Top with wilted spinach, then a poached egg. Drizzle with lemon-herb hollandaise sauce. Season with pepper.
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