Eggs Florentine Recipe
French · Main course · 30 min total
A classic brunch dish featuring poached eggs and sautéed spinach on toasted English muffins, topped with rich hollandaise sauce.
15
min prep
min prep
15
min cook
min cook
2
servings
servings
550
kcal/serving
kcal/serving
Ingredients
- 2 English muffins, split and toasted
- 4 large eggs
- 2 cups fresh spinach
- 1 tablespoon butter
- 1 tablespoon white vinegar
- Salt and pepper to taste
- For the hollandaise: 3 large egg yolks
- 1 tablespoon lemon juice
- 1/2 cup unsalted butter, melted
- Pinch of cayenne pepper
- Salt to taste
Instructions
- Make hollandaise: Whisk egg yolks and lemon juice in a heatproof bowl. Place over simmering water, whisk constantly until thick and pale. Slowly drizzle in melted butter while whisking until emulsified. Season with cayenne and salt; keep warm.
- Sauté spinach: In a skillet over medium heat, melt butter. Add spinach and cook until wilted, about 2 minutes. Season with salt and pepper.
- Poach eggs: Bring a pot of water to a gentle simmer. Add vinegar. Create a whirlpool, crack an egg into the center. Cook 3-4 minutes for runny yolk. Remove with slotted spoon. Repeat with remaining eggs.
- Assemble: Place toasted muffin halves on plates. Top with sautéed spinach, then a poached egg. Spoon hollandaise over each egg. Serve immediately.
Tips
- For perfect poached eggs, use the freshest eggs possible.
- Hollandaise can be kept warm in a thermos for up to 30 minutes.
- Substitute baby spinach for regular spinach; no need to chop.
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