Eggs Florentine with Tarragon Hollandaise

Preparation info
  • Makes


    • Difficulty


Appears in
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By Williams Sonoma

Published 2023

  • About

This is a brunch favorite that never goes out of style. Here, we swap in earthy chard for the spinach and fry the eggs instead of poaching them. For savory-salty goodness, we also added crisp slices of thick-cut bacon. Chopped fresh tarragon lends a mild anise flavor to the rich hollandaise.


For the Tarragon Hollandaise

  • 1 cup (8 oz/225 g) unsalted butter
  • 1


To make the hollandaise, in a saucepan over low heat, melt the butter; keep warm. In a food processor, combine the whole egg and egg yolks, lemon juice, and cayenne and process until smooth. With the processor running, slowly add the butter and process until incorporated, about 1 minute. Transfer the sauce to the saucepan, set over low heat, and cook, whisking constantly, until it is slightly t