Homemade Sausage Eggs Florentine with Mustard "Hollandaise"

This spin on traditional Eggs Florentine is perfect for someone who wants something that is low-carb but still massively flavorful. The classic brunch dish is infused with a little bit of rock and roll, just like Lea DeLaria! Feel free to sub the ground pork for ground chicken or turkey. The homemade sausage patties are topped with easy creamed spinach made with no-fail "hollandaise" sauce. You will never go back to traditional hollandaise after making this!
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  • Level: Easy
  • Total: 30 min
  • Active: 25 min
  • Yield: 4 servings
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Ingredients

Directions

  1. Bring a large pot of water to a boil for the spinach. Bring an additional wide, shallow pan of water to a boil for the eggs.
  2. Mix together the pork, red pepper flakes, fennel seeds, garlic powder, black pepper, paprika, salt and orange zest in a medium bowl. Using clean hands, divide the sausage mixture into 4 even balls.
  3. Heat 2 tablespoons neutral oil in a large skillet over medium-high until shimmering and almost smoking. Add the balls of sausage, one at a time, and use the flat side of a metal spatula to press down and flatten into a patty. Cook until the patties gets a nice sear and golden crust, 1 to 2 minutes per side. Keep warm (see Cook's Note).
  4. Heavily salt the large pot of boiling water. Add the spinach, making sure it is fully submerged. Cook until the spinach is tender and bright green in color, about 30 seconds. Remove using a slotted spoon or strainer. Let cool slightly, then squeeze dry. Set aside in the bowl of a food processor.
  5. In a medium bowl, whisk together the mayonnaise, orange juice and dry mustard. Add the melted butter slowly while whisking constantly until a thick sauce forms.
  6. Add half the "hollandaise" to the food processor bowl with the spinach and pulse to make creamed spinach. Taste. Add more salt as needed.
  7. Crack an egg into a mesh strainer set over a bowl. Wiggle the mesh strainer around to release the thin, loose egg white from the egg. Delicately drop the egg into the poaching water. Cook until the white is set and the yolk is still runny, 2 to 4 minutes. Carefully remove the eggs to a paper towel-lined plate or baking sheet to absorb any excess water.
  8. To serve, place a sausage patty onto a plate and top with the creamed spinach mixture and a poached egg. Pour some reserved sauce over the top. Sprinkle with smoked paprika and serve immediately. Enjoy!

Cook’s Note

Keep the sausage patties warm by holding them in the oven at 300 degrees F until ready to serve. Keep the poached eggs warm by storing them in a bowl of warm water until ready to serve. Extra hollandaise will keep in the refrigerator for up to a week.

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