This Eggs Florentine Recipe is a classic and creamy recipe, which uses fresh spinach and a homemade hollandaise sauce. It’s the perfect brunch recipe, ready in about 30 minutes.
Jump to RecipeEggs Florentine Recipe Ingredients
For the Muffins and Eggs:
- 2 Tbsp. unsalted butter, softened, divided
- 4 English muffins, split
- 3/4 cup grated parmesan cheese, divided
- 8 large eggs
- 3 garlic cloves, finely chopped
- 8 oz. baby spinach
- 1/8 tsp. crushed red pepper, plus more for serving
- Kosher salt, to taste
For the Hollandaise Sauce:
- 1 cup unsalted butter
- 3 large egg yolks
- 2 1/2 Tbsp. lemon juice
- Kosher salt, to taste
How To Make Eggs Florentine
- Toast the Muffins: Preheat your broiler to high. Spread 1 tablespoon of butter on the cut sides of the English muffins and place them on a baking sheet. Broil for 3 to 5 minutes until lightly golden. Remove from the oven, sprinkle with ½ cup of the parmesan cheese, and set aside.
- Poach the Eggs: Bring a large saucepan of water to a simmer. Stir the water to create a gentle vortex. Crack the eggs, one at a time, into a small bowl and gently slide them into the simmering water. Cook for about 2½ to 3 minutes for a runny yolk. Remove with a slotted spoon and transfer to a bowl of cool water to stop the cooking. Repeat with the remaining eggs.
- Sauté the Spinach: In a large nonstick skillet, melt the remaining 1 tablespoon of butter over medium heat. Add the garlic and cook until fragrant, about 30 seconds. Add the spinach and crushed red pepper. Cook, stirring, until the spinach has wilted, about 2 minutes. Season with salt.
- Make the Hollandaise Sauce: Melt 1 cup of butter in a small saucepan until very hot. In a blender, add the egg yolks and blend on low. With the blender on medium speed, very slowly pour the hot butter in a thin stream until it is all added and the sauce has thickened. Drizzle in the lemon juice and season with salt.
- Assemble and Serve: Gently reheat the poached eggs in the warm water for about 10-15 seconds. Top the cheesy English muffins evenly with the sautéed spinach. Place a poached egg on top of each. Generously spoon the hollandaise sauce over the eggs and sprinkle with the remaining parmesan and a little more crushed red pepper.
Recipe tips
- How to poach eggs perfectly? Use very fresh eggs. The vortex method helps, but adding a splash of vinegar to the water can also help the egg whites set faster and hold their shape. Don’t let the water boil, a gentle simmer is key.
- How to fix a broken hollandaise? If your sauce separates, don’t panic. While the blender is running on low, add a teaspoon of very hot water, one drop at a time. This can often bring the emulsion back together.
- Can I make the hollandaise sauce in advance? Hollandaise is best served fresh. It doesn’t hold well and can be tricky to reheat without it breaking. It’s best to make it right before you plan to serve.
- What’s the best way to reheat poached eggs? The method in the recipe is perfect. A quick 10-15 second dip in the warm (not simmering) water you cooked them in is all they need to warm through without cooking the yolk further.
What To Serve With Eggs Florentine
This classic brunch dish is a star on its own, but pairs wonderfully with:
- Crispy home-fried potatoes or hash browns.
- A fresh fruit salad.
- Slices of crispy bacon or sausage patties.
- A mimosa or a fresh cup of coffee.
How To Store Eggs Florentine
Refrigerate: Eggs Florentine is a dish that is meant to be eaten immediately and does not store well. The hollandaise sauce will separate, the muffins will become soggy, and the eggs will be overcooked upon reheating.
Freeze: Freezing is not recommended.
Eggs Florentine Nutrition Facts
- Serving Size: 1 serving (2 muffin halves)
- Calories: 850kcal
- Carbohydrates: 35g
- Fat: 65g
- Protein: 32g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
The only difference is the ingredient layered on the English muffin. Classic Eggs Benedict uses Canadian bacon, while Eggs Florentine uses sautéed spinach. Both are topped with a poached egg and hollandaise sauce.
Yes, you can. Make sure to thaw a 10-ounce package of frozen spinach completely and then squeeze out every bit of excess water before sautéing it with the garlic. This is crucial to prevent a watery result.
You can make it whisking by hand in a double boiler. Place the egg yolks and lemon juice in a heatproof bowl set over a saucepan of simmering water (don’t let the bowl touch the water). Whisk constantly until the yolks are pale and slightly thickened. Then, very slowly drizzle in the melted butter, whisking vigorously the entire time until the sauce is thick and smooth.
Try More Recipes:
- Spinach-Artichoke Tuna Noodle Casserole Recipe
- Peppercorn-Crusted Steak with Creamed Spinach Recipe
- Pasta with Ham, Leeks and Spinach Recipe
Eggs Florentine Recipe
Course: BreakfastCuisine: FrenchDifficulty: Easy4
servings15
minutes15
minutes850
kcalThe ultimate brunch classic, featuring perfectly poached eggs and savory garlic spinach piled on a toasted English muffin and draped in a rich, homemade hollandaise sauce.
Ingredients
4 English muffins
8 large eggs
8 oz. baby spinach
3/4 cup parmesan cheese
For Hollandaise: 1 cup unsalted butter, 3 egg yolks, 2 1/2 Tbsp. lemon juice
Butter, garlic, red pepper, salt
Directions
- Broil buttered English muffin halves until golden, then top with parmesan cheese.
- Poach eggs in simmering water for 2-3 minutes until whites are set and yolks are runny.
- Sauté garlic, spinach, and red pepper in butter until the spinach is wilted.
- Make hollandaise: slowly stream hot, melted butter into egg yolks in a running blender until thick. Add lemon juice and salt.
- Assemble the dish by layering the spinach on the muffins.
- Top with a warm poached egg.
- Spoon generously with hollandaise sauce and serve immediately.
Notes
- Fresh Eggs are Key: Fresher eggs have tighter whites, which will hold together much better when poaching.
- Slow Stream of Butter: When making the hollandaise, adding the hot butter too quickly will scramble the eggs. A very thin, slow stream is essential for a smooth emulsion.
- Don’t Over-Toast: The muffins only need to be lightly golden from the broiler. They will be topped with warm spinach and sauce.
