Eggs Florentine with Spinach and Hollandaise Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- Assemble the Dish: On each toasted English muffin half, layer a generous amount of the sautéed spinach mixture.
- Add Poached Eggs: Carefully place one warm poached egg on top of the spinach layer on each muffin half.
- 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
