📖 Instructions

1. Preheat your oven to 375°F (190°C). This just ensures even toasting of the English muffins.
2. Prepare the English muffins: Split the English muffins in half and lightly toast them under the broiler or in a toaster. Keep a close eye on them; we’re aiming for golden, not burnt!
3. Sauté the spinach: In a large skillet, melt 1 tablespoon of butter over medium heat. Add the fresh spinach and cook until wilted, about 2-3 minutes. Season with a pinch of salt and pepper. Squeeze out any excess moisture with a paper towel.
4. Cook the prosciutto: In the same skillet, add the Prosciutto slices and cook until crispy. Set aside in a plate and keep warm.
5. Poach the eggs: Fill a small saucepan with about 3 inches of water and bring to a gentle simmer. Add a tablespoon of vinegar (this helps the eggs hold their shape). Crack each egg into a small bowl, then gently slip them into the simmering water, one at a time. Poach for 3-4 minutes for a runny yolk, or longer if you prefer your yolks more set. Use a slotted spoon to remove the eggs and place them on a paper towel-lined plate to drain any excess water.
6. Make the hollandaise sauce: In a heatproof bowl set over a simmering pot of water (make sure the bowl doesn't touch the water), whisk together the egg yolks and lemon juice until pale and frothy. Slowly drizzle in the melted butter, whisking constantly until the sauce is thick and emulsified. Season with salt, pepper, and a pinch of cayenne pepper.
7. Assemble the Eggs Florentine: Place the toasted English muffin halves on a baking sheet lined with parchment paper. Top each half with a portion of sautéed spinach, followed by slices of fresh fig, crispy Prosciutto, and a poached egg. Drizzle generously with hollandaise sauce.
8. Bake (Optional): If you prefer a warmer dish, bake the assembled Eggs Florentine in the preheated oven for 5-7 minutes, or until heated through. This is totally optional though and I usually skip it unless the components have gone cold.
9. Garnish and serve: Sprinkle the Eggs Florentine with chopped fresh chives or parsley. Serve immediately and enjoy!