Eggs Florentine with Spinach and Hollandaise Recipe

Introduction

Eggs Florentine is a delightful twist on the classic Eggs Benedict, featuring tender sautéed spinach and a rich hollandaise sauce atop toasted English muffins and perfectly poached eggs. It’s an elegant yet approachable brunch dish that impresses without requiring complicated steps.

Ingredients

• 4 English muffins
• 8 large eggs
• 8 oz. baby spinach
• 3/4 cup parmesan cheese
• 1 cup unsalted butter (for hollandaise)
• 3 egg yolks (for hollandaise)
• 2 1/2 Tbsp. lemon juice (for hollandaise)
• Butter (for sautéing and toasting)
• 1 clove garlic, minced
• Pinch of red pepper flakes
• Salt, to taste

Instructions

1. Step 1: Split and butter the English muffins. Place them under a broiler until golden and toasted. Remove from heat and sprinkle each half evenly with parmesan cheese.
2. Step 2: Bring a pot of water to a gentle simmer. Poach the eggs by cracking each into the water and cooking for 2-3 minutes, until the whites are set but the yolks remain runny. Carefully remove and drain on paper towels.
3. Step 3: In a skillet, melt butter over medium heat. Add the minced garlic and red pepper flakes, cooking briefly until fragrant. Add the baby spinach and sauté until wilted. Season lightly with salt.
4. Step 4: To make the hollandaise sauce, slowly drizzle the hot melted butter into the egg yolks while blending continuously until the sauce thickens. Stir in lemon juice and salt to taste.
5. Step 5: Assemble the Eggs Florentine by layering the sautéed spinach over each toasted English muffin half.
6. Step 6: Top each with a warm poached egg.
7. Step 7: Generously spoon the hollandaise sauce over the eggs and serve immediately for the best flavor and texture.

Tips & Variations

• Use fresh spinach for the best taste; baby spinach wilts quickly and adds tenderness.
• For a creamier hollandaise, make sure your butter is warm but not too hot when streaming into the egg yolks.
• Add a pinch of nutmeg to the spinach for a subtle warming note.
• Try substituting parmesan with gruyere or cheddar for a different flavor twist.

Storage

Eggs Florentine is best enjoyed fresh. If necessary, store leftover components separately in airtight containers: poached eggs for up to 1 day in the refrigerator, spinach for 2 days, and hollandaise sauce for up to 1 day (reheat gently to avoid separation). Reheat the muffins in a toaster or oven before assembling again.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make hollandaise sauce ahead of time?

It’s best to prepare hollandaise just before serving, as it can separate if refrigerated and reheated. If you must make it ahead, keep it warm in a thermos and whisk gently before serving.

How can I tell if the poached eggs are done?

The egg whites should be fully set without any runny liquid, while the yolks remain soft and jiggly. Poaching for 2-3 minutes usually achieves this perfect balance.

Eggs Florentine with Spinach and Hollandaise Recipe

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★★★★★

4.9 from 107 reviews

Eggs Florentine is a delicious brunch classic featuring toasted English muffins topped with sautéed spinach, perfectly poached eggs, and a rich, creamy hollandaise sauce made from butter, egg yolks, and lemon juice. This elegant dish is elevated with parmesan cheese and subtle seasonings like garlic and red pepper, making for a savory and satisfying start to your day.

• Author: Dylan
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Breakfast
• Method: Stovetop
• Cuisine: American
• Diet: Low Fat

Ingredients

Scale 1x2x3x

Base

• 4 English muffins, split
• Butter, for spreading
• 3/4 cup parmesan cheese, grated

Eggs

• 8 large eggs

Spinach Mixture

• 8 oz. baby spinach
• 1–2 cloves garlic, minced
• 1/4 tsp red pepper flakes
• 1–2 Tbsp butter
• Salt, to taste

Hollandaise Sauce

• 1 cup unsalted butter, melted and hot
• 3 egg yolks
• 2 1/2 Tbsp lemon juice
• Salt, to taste

Instructions

1. Toast English Muffins: Preheat the broiler and butter each half of the English muffins. Place them under the broiler until golden brown on top, then immediately sprinkle the grated parmesan cheese evenly over each half to allow it to slightly melt.
2. Poach the Eggs: Bring a pot of water to a gentle simmer. Crack each egg into the simmering water and cook for 2-3 minutes or until the egg whites are fully set but the yolks remain runny. Carefully remove eggs with a slotted spoon and set aside.
3. Sauté Spinach Mixture: In a skillet, melt butter over medium heat. Add the minced garlic and red pepper flakes and sauté briefly until fragrant. Add the baby spinach and cook, stirring frequently, until wilted. Season with salt to taste. Remove from heat.
4. Prepare Hollandaise Sauce: In a blender, combine the egg yolks and lemon juice. With the blender running on low, slowly drizzle in the hot melted butter in a thin, steady stream until the sauce thickens to a creamy consistency. Season with salt to taste.
5. Assemble the Dish: On each toasted English muffin half, layer a generous amount of the sautéed spinach mixture.
6. Add Poached Eggs: Carefully place one warm poached egg on top of the spinach layer on each muffin half.
7. Finish with Hollandaise: Spoon a generous amount of the warm hollandaise sauce over the poached egg. Serve immediately while warm for best flavor and texture.

Notes

• For perfectly poached eggs, ensure the water is simmering gently and use fresh eggs.
• Adjust the amount of red pepper flakes according to your spice preference.
• Hollandaise sauce should be served warm; if it thickens too much, whisk in a little warm water to loosen it.
• This recipe serves 4 and can be doubled if serving a crowd.
• Use a blender carefully for hollandaise to avoid cooking the eggs too quickly or scrambling.

Keywords: Eggs Florentine, Hollandaise sauce, poached eggs, English muffins, spinach, brunch recipe