Eggs Florentine With Chorizo Recipe

Recipe By Slurrp

Eggs Florentine with Chorizo is a delicious twist on the classic Eggs Florentine dish. This recipe combines the creamy goodness of poached eggs and hollandaise sauce with the smoky and spicy flavors of chorizo. The dish is served on a bed of sautéed spinach, adding a healthy and nutritious element to the meal. It's a perfect breakfast or brunch option that will satisfy your taste buds and keep you energized throughout the day.

5
15 Rating -
Rate
Non Vegdiet
15minstotal
5minsPrep
10minsCook
15m.total
5m.Prep
10m.Cook
Eggs Florentine With Chorizo
plan
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ingredients serve

Ingredients for Eggs Florentine With Chorizo Recipe

  • 2 Eggs
  • 2 ounce Chorizo, Sliced
  • 1 cup Fresh Spinach
  • 1/2 tablespoon White Vinegar
  • as required Hollandaise Sauce
  • As required Salt And Pepper To Taste

Directions: 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.
Nutrition
value
133
calories per serving
8 g Fat13 g Protein3 g Carbs3 g FiberOther

Current Totals

  • Fat
    8g
  • Protein
    13g
  • Carbs
    3g
  • Fiber
    3g

MacroNutrients

  • Carbs
    3g
  • Protein
    13g
  • Fiber
    3g

Fats

  • Fat
    8g

Vitamins & Minerals

  • Calcium
    240mg
  • Iron
    4mg
  • Vitamin A
    2958mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    187mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    34mg
  • Vitamin E
    2mg
  • Copper
    < 1mcg
  • Magnesium
    109mg
  • Manganese
    1mg
  • Phosphorus
    208mg
  • Selenium
    24mcg
  • Zinc
    2mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp