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This classic Eggs Florentine recipe layers toasted English muffins with garlicky sautéed spinach, perfectly poached eggs, and creamy homemade hollandaise sauce. It’s a restaurant-worthy breakfast that’s surprisingly easy to make at home.
If you love brunch recipes, be sure to try my Eggs Benedict and Classic Deviled Eggs too!
Why you’ll love this Eggs Florentine recipe!
Eggs Florentine is a beautiful breakfast dish that feels fancy but uses simple ingredients. It’s perfect for weekend brunches, holiday mornings, or anytime you want to elevate your breakfast routine.
- Restaurant-Quality at Home: Skip the brunch crowds and make this classic favorite in your own kitchen.
- Packed with Flavor: Garlicky spinach, creamy hollandaise, and perfectly poached eggs create the ultimate combination.
- Elegant Yet Simple: Despite its impressive appearance, the recipe is surprisingly straightforward.
- Perfect for Brunch: Great for Mother’s Day, Easter brunch, holidays, or special occasions.
Table of Contents
Ingredient Notes
See recipe card below this post for ingredient quantities and full instructions.
For the Eggs Florentine
- White vinegar – Helps the egg whites stay together while poaching.
- Large eggs – Fresh eggs work best for poaching.
- Olive oil – Used to sauté the spinach and garlic.
- Garlic cloves – Add savory flavor to the spinach.
- Baby spinach – Fresh spinach wilts quickly and creates the perfect base.
- English muffins – Toast until golden brown for the best texture.
- Paprika – Adds color and a subtle smoky flavor.
- Chives – A fresh garnish that complements the hollandaise.
- Salt and black pepper – Season to taste.
For the Hollandaise Sauce
- Egg yolks – Create the rich base of the sauce.
- Water – Helps emulsify the sauce.
- Lemon juice – Adds brightness and balances the richness.
- Butter – Melted butter creates the silky texture hollandaise is known for.
- Cayenne pepper – Adds subtle warmth.
- Salt and black pepper – Enhance the flavor.
Variations
- Add sliced ham or Canadian bacon for a heartier version.
- Use smoked salmon for an Eggs Florentine and lox combination.
- Substitute the spinach with sautéed kale.
- Add avocado slices for extra creaminess.
- Use whole wheat English muffins for added fiber.
- Sprinkle grated parmesan cheese over the spinach layer.
How to Make Eggs Florentine
- Poach the eggs: Bring a large pot of water to a gentle simmer and whisk in the vinegar. Crack each egg into a small bowl. Create a gentle whirlpool in the water and carefully add the eggs. Cook for 2 to 3 minutes until the whites are set. Remove with a slotted spoon and keep warm.
- Cook the spinach: Heat the olive oil in a skillet over medium heat. Add the garlic and cook for 1 to 2 minutes. Stir in the spinach and cook until just wilted. Season with salt and pepper.
- Start the hollandaise: Place a heatproof bowl over simmering water. Whisk the egg yolks and water until slightly thickened and frothy. Add the lemon juice.
- Finish the sauce & assemble: Slowly drizzle in the melted butter while whisking constantly until smooth and creamy. Season with salt, pepper, and cayenne. Place toasted English muffin halves on serving plates. Top each with sautéed spinach, a poached egg, and a spoonful of hollandaise sauce.
Serving Suggestions
Eggs Florentine is satisfying enough to serve on its own, but it pairs beautifully with fresh fruit, breakfast potatoes, crispy bacon, sausage links, or a simple mixed greens salad. For brunch gatherings, serve alongside fresh pastries and coffee.
Storage
- To Store: Store the spinach mixture separately in an airtight container in the refrigerator for up to 3 days.
- To Reheat: Warm the spinach gently in a skillet or microwave before assembling.
- Note: Hollandaise sauce is best made fresh and does not store or reheat well.
Frequently Asked Questions
What is the difference between Eggs Florentine and Eggs Benedict?
Eggs Florentine includes spinach, while Eggs Benedict traditionally includes Canadian bacon or ham.
Can I make hollandaise sauce ahead of time?
Hollandaise is best made fresh and served immediately.
What kind of spinach is best for Eggs Florentine?
Fresh baby spinach works best because it cooks quickly and has a mild flavor.
Can I use fried eggs instead of poached eggs?
Yes! While poached eggs are traditional, fried eggs work well if you prefer them.
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Eggs Florentine
Eggs Florentine combines toasted English muffins, sautéed spinach, poached eggs, and rich hollandaise sauce for an elegant breakfast!
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
- Use the freshest eggs possible for the best poached eggs.
- Crack eggs into individual bowls before poaching for easier handling.
- Keep the poaching water at a gentle simmer, not a rolling boil.
- Slowly add the melted butter when making hollandaise to prevent the sauce from breaking.
- Toast the English muffins just before serving for the best texture.
- Drain excess moisture from the spinach to prevent soggy muffins.
- Serve immediately for the best flavor and presentation.
Nutrition
Calories: 1497kcal | Carbohydrates: 30g | Protein: 21g | Fat: 146g | Saturated Fat: 80g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 47g | Trans Fat: 5g | Cholesterol: 924mg | Sodium: 1318mg | Potassium: 293mg | Fiber: 2g | Sugar: 1g | Vitamin A: 4599IU | Vitamin C: 7mg | Calcium: 155mg | Iron: 3mg
Did you make this recipe?Mention @kasey_allthingsmamma or tag #allthingsmamma!
Eggs Florentine sounds deliciously rich and satisfying—perfect for a fancy breakfast or brunch!
Such a tasty mix of eggs and greens!
Love how fresh and creamy this looks
Every recipe I’ve tried from you turns out perfectly, and this one’s no exception.
My teenager said, “Best breakfast ever!” That says it all.