This post may contain affiliate links. Please read our disclosure policy.
Like a Benedict, But With Spinach!
This traditional Eggs Florentine recipe pairs poached eggs with toasted English muffins, garlicky sautéed spinach, and creamy hollandaise sauce. It’s the perfect savory weekend breakfast!
I love Eggs Florentine because it basically covers all your breakfast bases—you get some veggie goodness from the spinach, carbs for quick fuel from the English muffin, and protein from the eggs. (Although my Scrambled Egg Sandwich is a fave too!)
The main difference between Eggs Florentine and Eggs Benedict is that Florentine is made with spinach, while Benedict is typically made with ham or Canadian bacon. While some versions of Florentine do include meat, a Benedict is never made with spinach.
In summary: if there’s spinach involved, it’s Eggs Florentine!
Make-Ahead Tip
The egg and spinach mixture can be made ahead of time and reheated when ready to serve. The Hollandaise sauce should be made fresh, as it does not reheat well. (Try my blender Hollandaise recipe too.)
Eggs Florentine
Ingredients
- 2 tbsp white vinegar
- 4 large eggs
- 2 tbsp olive oil
- 1-2 garlic cloves minced
- 4 large handfuls of baby spinach
- 2 English muffins split and toasted
- paprika
- chives
- salt & black pepper to taste
Hollandaise
- 3 egg yolks room temperature
- 1 tbsp water
- 2 tbsp lemon juice
- 1 ¼ cups melted butter
- pinch of cayenne pepper
- salt & black pepper to taste
Instructions
- Bring a large pot of salted water to a simmer. Whisk in vinegar.
- Crack each egg into a small bowl. Create a vortex in the water with a few spins of the whisk. Carefully lower the egg in its bowl into the water, tipping to release. Cook each egg for 2-3 minutes or until the white is firm to the touch but not wobbly. Remove with a slotted spoon onto a plate lined with a paper towel to drain. Keep warm.
- Heat olive oil in a medium sauté pan over medium heat and add the garlic. Cook for 2 minutes. Add the spinach, season, and toss to coat. Cook until slightly wilted, about 3 minutes. Transfer to a plate lined with a paper towel to drain. Keep warm.
- For the Hollandaise, bring a small saucepan with a few inches of water in it to a simmer.
- In a small mixing bowl, add the egg yolks and water and whisk to combine. Place the bowl over the saucepan of water and whisk constantly until the yolks slightly thicken and start to look frothy, about 3-4 minutes. Add the lemon juice and whisk to incorporate.
- Slowly add the melted butter in a slow stream to the egg yolks while constantly whisking. Be careful not to add the butter too quickly or the sauce will break. Halfway through adding the butter, remove from the heat and continue adding the butter until the sauce is velvety smooth. Season with salt, pepper, and a pinch of cayenne.
- To finish, place 2 halves of English muffins on the plate and top with a spoon of wilted spinach. Top each with a poached egg followed by a spoon of Hollandaise. Garnish each with a sprinkle of paprika.
Notes
Nutrition
What to Serve With Eggs Florentine
A side of fruit is really all you need for pairing with this recipe since it’s filling on its own. Ham, bacon, or breakfast sausage can be added as well.
More Egg Recipes for Breakfast
- This Cheesy Sausage and Egg Breakfast Casserole With Bread is a reader favorite and great for holidays!
- Learn How To Make Oven Baked Eggs for an easy breakfast.
- Or learn How to Make Soft-Boiled Eggs for some jammy-yolk eggs to add to your next bowl of ramen.
- This copycat Bacon & Gruyere Sous Vide Egg Bites recipe is just like Starbucks!
