Eggs Florentine with Tarragon Hollandaise

Name: Eggs Florentine with Tarragon Hollandaise
Yield: Makes 2 servings
Ingredients: Pinch of cayenne pepper; Flake salt; ⅛ teaspoon cayenne pepper; 1 large egg plus 2 large egg yolks; 1 tablespoon fresh lemon juice; 1 tablespoon water; Kosher salt and freshly ground black pepper; 2 tablespoons finely chopped fresh tarragon; ½ lb (225 g) Swiss or rainbow chard, stems removed and leaves coarsely chopped; 4 large eggs; 4 slices thick-cut bacon (about ¼ lb/115 g); 1 cup (8 oz/225 g) unsalted butter; Juice of ½ lemon; 2 English muffins, split; Coarsely cut fresh chives or microgreens, for garnish; 2 tablespoons unsalted butter

Preparation info

Makes
2
servings

Difficulty
Easy

Appears in

Williams Sonoma at Home Favorites

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.

Ingredients

For the Tarragon Hollandaise

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

Brunch
Breakfast

Method

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