📖 Instructions

1. Preheat your oven to 375°F (190°C). This ensures the figs and bacon cook evenly.
2. Wash and dry the fresh figs. Gently pat them dry with a paper towel to remove any excess moisture.
3. Slice each fig lengthwise about halfway through. This creates a pocket for the creamy cheese filling.
4. Carefully stuff each fig with a small amount of goat cheese. Don't overstuff; about a teaspoon per fig should suffice.
5. Wrap each stuffed fig with a slice of bacon. Secure with a toothpick if needed to keep the bacon in place.
6. Arrange the bacon-wrapped figs on a baking sheet. Make sure they're not too crowded so the bacon can crisp up nicely.
7. Bake for 15-20 minutes, or until the bacon is crispy and the figs are tender. Keep an eye on them to prevent burning. That's no good for anyone.
8. While the figs are baking, prepare the Eggs Florentine. Start by washing the spinach thoroughly.
9. In a large skillet, melt butter over medium heat. Add the spinach and sauté until wilted. Season with salt and pepper.
10. Keep the spinach warm while you poach the eggs. I can't stress enough how important it is to keep an eye on the heat.
11. Fill a saucepan with about 3 inches of water. Bring it to a gentle simmer. A rolling boil will ruin everything.
12. Crack each egg into a small bowl. This makes it easier to gently slide them into the simmering water.
13. Create a gentle whirlpool in the water by stirring it in a circular motion. Carefully slide the eggs into the center of the whirlpool.
14. Poach the eggs for 3-4 minutes, or until the whites are set but the yolks are still runny. Use a slotted spoon to remove them from the water.
15. Now, make the Hollandaise sauce. In a blender or using an immersion blender, combine egg yolks, lemon juice, Dijon mustard, and a pinch of salt.
16. Slowly drizzle in melted butter while blending continuously. The sauce should emulsify and become thick and creamy. If it's too thick, add a teaspoon of warm water.
17. To assemble, place a bed of sautéed spinach on each plate. Top with a poached egg and the bacon-wrapped figs.
18. Drizzle generously with Hollandaise sauce. A proper drizzle is key to the entire eating experience.
19. Garnish with fresh parsley or chives, if desired. Serve immediately and enjoy every single bite! This is heaven, I swear.