This eggs Florentine recipe features poached eggs, hollandaise sauce, and sautéed spinach on toasted English muffins. It’s a delicious brunch!
This classic eggs Florentine recipe is a restaurant-worthy brunch dish that you can make at home! This fresh take on Eggs Benedict features a poached egg, creamy homemade hollandaise sauce, gently sautéed spinach and a toasted English muffin (no Canadian bacon here!). I garnish it with some chives to top it.
Although you may use breakfast casseroles or cinnamon rolls when making brunch for a crowd, this Florentine egg recipe is an eye-catching option for a small group. Jack and I love this dish as a special Sunday morning breakfast, and it’s also great for a table of 2-4 people on holidays. I think it’s especially perfect for spring. The combination of spinach and herbs gives it a lively feeling.
Poaching eggs and making hollandaise sauce may sound tricky, but don’t let that stop you from trying this delicious recipe! It’s surprisingly simple. Below, I’ll share my best tips for mastering both. Trust me. You have this!
How to Make Eggs Florentine
This recipe has 4 simple steps:
Step 1: Make the hollandaise sauce.
This classic French sauce is rich and bright, made with melted butter, egg yolks, lemon juice, red pepper flakes, and salt. I also add a little Dijon mustard for a nice tanginess.
Traditionally we cooked on the stovetop, but what I discovered was that It’s much easier to make in a blender This is because there is less chance of the sauce being split.
Mix egg yolks, lemon, cayenne, mustard, and salt until foamy. Melt the butter on the stovetop, then gradually pour it into the egg mixture with the blender running.
Two tips:
- Gradually add melted butter. If you pour it too quickly, the sauce may split.
- Make sure the butter is hot. Lightly cook the egg yolks and thicken the sauce.
Check out our hollandaise sauce recipe for more helpful tips!
Step 2: Saute the spinach.
Cook in olive oil with garlic, salt and pepper until wilted.
tip: If all the raw spinach doesn’t fit in the pan at once, add it in batches.
Step 3: Boil the eggs.
In a medium saucepan, bring water to a gentle boil. While heating, crack the eggs into separate small bowls or ramekins.
Add white vinegar or white wine vinegar to the water and stir in a circular motion. Gently drop 4 eggs into the water, again stirring gently, and boil for 3 1/2 to 4 minutes, or until the eggs are cooked to your liking. Scoop the eggs from the water with a slotted spoon and repeat with the remaining eggs.
Two tips:
- Work in batches. To ensure even cooking and intact poached eggs, we recommend cooking no more than four at a time. If this is your first time poaching eggs, we recommend starting with just two at a time and working your way up from there.
- Don’t skip the vinegar. This helps the egg whites to coagulate in water.
Step 4: Assemble and serve.
Cut the English muffins in half, toast them, then top each half with sautéed spinach and a poached egg. Season the eggs with salt and pepper.
Drizzle with hollandaise sauce, garnish with chives, and serve!
Egg Florentine Variation
Tips for preparing in advance
If you want to get ahead with this egg Florentine recipe, here’s how. Make the hollandaise sauce up to a day in advance.
Store in an airtight container in the refrigerator until ready to serve. Reheat gently over very low heat in a saucepan on the stovetop, or in a double boiler.
Leftover sauce will keep in the refrigerator for up to 2 days. Freeze for longer storage.
Try more brunch recipes
If you like this Florentine eggs recipe, try one of these delicious brunch dishes:
eggs florence
serve 4
Poached eggs and assembly
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Make hollandaise sauce: Place egg yolks, lemon juice, mustard, salt, and cayenne in a blender. Blend for 5 to 15 seconds or until mixture foams.
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Heat the butter in a small saucepan over medium heat. Cook, stirring, until dissolved. Transfer the melted butter to a glass liquid measuring cup for easy pouring. With the mixer running on low, slowly pour in the hot butter and mix until the sauce is emulsified. The sauce should have a thick but pourable consistency. If it is too thick, add 1 tablespoon at a time to hot water to dissolve. Set aside.
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To cook the spinach: Heat the olive oil in a large skillet over medium heat. Add the garlic and cook for 30 seconds or until fragrant but not browned at all. Add the spinach, a pinch of salt and pepper, and cook, tossing, for 1 to 2 minutes or until the spinach wilts. If all the spinach doesn’t fit in the pan at once, add it in batches and wait until each addition is slightly wilted before adding the next.
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Poach the eggs: Crack 4 eggs into 4 small bowls or ramekins. In a medium saucepan, bring water to a gentle boil. Add the vinegar and stir to move the water in a circular motion. Gently drop the egg into the water, gently stir the water again, and cook for 3 minutes and 30 seconds to 4 minutes. Use a slotted spoon to scoop the eggs out of the water. Set aside and repeat with remaining eggs.
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To assemble the eggs Florentine, cut an English muffin in half and lightly toast.
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Top each half with spinach and poached egg. Season the eggs with salt and pepper and sprinkle generously with hollandaise sauce. Garnish with fresh chives and serve immediately.
Nutrition facts calculated for 4 servings using full sauce recipe. The actual amount will depend on the amount of sauce you use.
