Eggs Florentine Recipe
Eggs Florentine is a delightful breakfast dish featuring poached eggs served on a bed of sautéed spinach, drizzled with creamy Hollandaise sauce, and often accompanied by toasted English muffins.
Servings: 2
Ingredients
Hollandaise sauce
- 4 tablespoons salted butter melted
- 3 egg yolks
- 1 tablespoon heavy cream
- 1 tablespoon lemon juice
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- Pinch Cayenne pepper
Spinach
- 1 cup frozen chopped spinach thawed (you can use fresh baby spinach)
- 2 tablespoons butter salted or unsalted
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
Eggs
- 2 eggs
- 1 tablespoon apple cider vinegar optional
- 2 English muffins
Instructions
How to make the Hollandaise
- In a microwave-proof bowl, melt the butter. (I used a 1-cup glass measuring cup)
- In a separate bowl, whisk the egg yolk together.
- Temper the egg yolks, which means add a little bit of butter to the egg yolk to slowly bring them up in temperature. Keep adding the butter to the egg yolk while whisking.
- Transfer the yolk/butter mixture to a small skillet and add the heavy cream, lemon juice, salt, ground black pepper, and Cayenne pepper. Whisk until all ingredients are combined.
- Heat the stove on low heat for 1 to 2 minutes.
- *NOTE* If you are already using your stove, just keep the Hollandaise close to the heat source to keep it warm.
How to make the spinach
- Place the thawed chopped spinach (squeeze out as much water as you can) in a small saucepan.
- Add butter, garlic powder, and onion powder. Mix well.
- Cook on medium heat for 3 to 5 minutes while mixing.
- The spinach will be nice and warm. Set aside.
English Muffins
- Cut the English muffins in half.
- Toast them to your liking.
- I like to put some butter on each half, but this is optional.
How to make the poached eggs
- Bring 4 cups of water to a boil.
- While the water is boiling, crack the eggs in different bowls (I like to use glasses or measuring cups)
- Once the water is nearly boiling, (bubbles in the bottom of the saucepan but don’t break the surface), add apple cider vinegar and make a swirl in the water with a spoon.
- Pour the eggs, one at a time into the water.
- Cook for 3 to 4 minutes.
- Take the eggs out of the water with a perforated (slotted) spoon.
Assemble
- Put the bottom part of the English muffin into a plate.
- Add about 3-4 tablespoons (this is a personal choice as to how much spinach you want) on top of the English muffin.
- Place the poached egg on top of the spinach.
- Drizzle some of the Hollandaise sauce on top.
- Add the top part of the English muffin.
- Serve and Enjoy!
Notes
- Hollandaise sauce: I like my Hollandaise sauce more on the runny side, so that the flavors combine and do not overpower the taste of egg and spinach. If you like your Hollandaise sauce thicker, add more butter and omit the lemon juice.
- This dish is better served fresh.
- I wouldn’t recommend making more than 3 poached eggs at a time.
- Have fun with the recipe: Make it spicy: sprinkle some crushed red pepper flakes on top of the egg.
Nutrition
Serving: 1 of 2 Egg Florentine | Calories: 616kcal | Carbohydrates: 29g | Protein: 15g | Fat: 49g | Saturated Fat: 27g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 554mg | Sodium: 904mg | Potassium: 206mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1789IU | Vitamin C: 3mg | Calcium: 108mg | Iron: 2mg
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