I’m lovin’ this concoction. It’s like an eggs benedict, but florentine style (spinach, no ham), but with plantains instead of an english muffin (gluten-free, paleo). PLUS, it’s delicious! I feel like a lot of my recipes could be better. I’m always striving to educate myself, get more creative, and practice in the kitchen, but I’d have to say I’m proud of this one. I hope you guys like it as much as I do!
Happy Friday by the way! I love Fridays. I even work all weekend, but I’m stoked it’s Friday. There’s just something about Fridays. I think I’ve talked about this before in a previous post. Moving on… We are getting our Christmas tree tonight! We decorated our cute little place last night, and we’re excited to add the last, biggest touch! Well, not big, we only get the 5-6 footer, but still, it will be the statement in our living room for the next month. Just wait until you see our traditional Christmas tree purchasing picture! My husband and I each take a photo standing next to it after we pick it out. I’m 4’11”, he’s 6’2″. The tree looks big next to me and tiny next to him. It’s the greatest. Eek, so excited!
Enjoy your weekend! This is a perfect weekend brunch meal!
what you need: (serves 1, can easily be doubled, tripled, etc.!)
- ½ plantain
- ½ tablespoon coconut oil
- ¼ teaspoon salt
- ½ cup spinach
- 1 egg
For the Hollandaise Sauce (serves 4-6)
- 3 egg yolks
- 6 tablespoons butter
- 1 teaspoon lemon juice
- pinch of salt and cayenne pepper
what you do:
- First, prepare and make the hollandaise sauce. Using a double broiler (I created my own by placing a small saucepan on top of a larger pot with water) add egg yolk and lemon juice. Whisk together until completely combined then turn your heat on medium. Continue to whisk and add butter until completely melted. Add salt and cayenne pepper and whisk for an additional 3 minutes. Set sauce aside, periodically stirring throughout the duration of making this meal.
- From one full plantain, cut it in half, then cut the half piece in half length wise, then cut each half length wise again to make 4 pieces. (see photos below) Two of the pieces will have a rounded edge, trim that off with a knife, so you have 4 even pieces. (Save your other half in the fridge for up to to two days.)
- Heat coconut oil in medium size skillet over medium heat. Add plantain pieces and cook for 5-8 minutes. Flip plantains over and sprinkle with salt. Cook for an additional 5-8 minutes.
- While the plantains are cooking, cut spinach into smaller pieces. When plantains are almost done cooking, add the spinach to the pan and cook until spinach is cooked down. (About 3 minutes. Turn off heat, and set pan aside.
- Time to make your egg. In a medium size saucepan, add 1 quart of water on medium heat. Crack an egg into a small bowl or cup. Once water is almost to a boil, slowly slip the egg into the water. Let sit and cook for 4-5 minutes. Watch the whole time to make sure the water does not come to a boil. If it does, remove the pan from the heat for a few seconds, to keep control over the heat. The water should remain around 180 degrees. Remove egg from pan and place on a paper towel to dry. Cut off the excess egg whites that don’t look pretty.
- Time to layer and make your eggs florentine! Place 2 plantains next to each other, and then two on top going the opposite direction. Add your spinach on top of the plantains. Add your poached egg. Pour hollandaise sauce over the egg. Voila!