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!
If your idea of the perfect breakfast is bacon, scrambled eggs, or sausage instead of sweet dishes like French toast casserole and pancakes, then you’re going to love Eggs Florentine. It’s a savory dish ideal when you want something a little fancier than plain toast and a fried egg!
Eggs Florentine is a dish typically made with poached eggs, spinach, and Hollandaise sauce. The name of the dish is derived from its ingredients; the French gave it the name Florentine because of the inclusion of spinach, which was introduced to France by Catherine de Medici, who originally came from Florence, Italy.
Classic Eggs Florentine Recipe
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 Eggs Florentine is made with spinach, while Eggs Benedict is typically made with ham or Canadian bacon. While some versions of Eggs Florentine do include meat, Eggs Benedict is never made with spinach.
In summary: if there’s spinach involved, it’s Eggs Florentine!
See recipe card below this post for ingredient quantities and full instructions.
- White vinegar
- Eggs – Here’s the best way to crack an egg!
- Olive oil
- Garlic cloves – Use more if you like your spinach extra garlicky.
- Baby spinach
- English muffins – You can use white or whole wheat.
- Salt & black pepper
For the Hollandaise:
- Egg yolks – These should be room temperature.
- Lemon juice – Freshly squeezed is best.
- Melted butter
- Cayenne pepper
- Salt & black pepper
Tip: You can substitute my blender Hollandaise recipe if you prefer.
How to Make Eggs Florentine
1. Poach the Eggs
Bring a large pot of salted water to a simmer and whisk in the vinegar. Crack an egg into a small bowl. Create a vortex in the water by stirring it with the whisk, then lower the bowl into the water and tip it to release the egg. Cook each egg like this for 2 to 3 minutes, or until the white is firm to the touch, but not wobbly. Remove the eggs with a slotted spoon and place them on a paper-towel-lined plate to drain.
2. Sauté the Spinach
Warm the olive oil in a medium skillet set over medium heat. Add the garlic and cook for 2 minutes, then add the spinach and season with salt and pepper. Cook until the spinach wilts slightly, about 3 minutes. Place this on a paper-towel-lined plate to drain.
Tip: You can cover the plate with a piece of foil to keep the spinach warm.
3. Start the Hollandaise Sauce
Bring a small saucepan with a few inches of water in it to a simmer. Whisk the egg yolks and water in a small heat-proof bowl, then place this bowl over the saucepan. Whisk constantly, until the yolks thicken and begin to get frothy. Add in the lemon juice and whisk to combine.
4. Add the Butter
Slowly pour the melted butter into the bowl while constantly whisking. Halfway through adding the butter, remove the bowl from the heat and continue slowly adding the butter until the sauce is smooth and velvety. Season with salt, pepper, and a pinch of cayenne.
Tip: Don’t add the butter too quickly or the sauce will break.
5. Assemble the Eggs Florentine
Place 2 halves of English muffins on each plate, then divide the spinach over the muffins. Top each with a poached egg and Hollandaise sauce. Garnish with a sprinkle of paprika and chives.
How to Store Leftover Eggs Florentine
Eggs Florentine is best served fresh, but leftovers can be stored in the fridge for up to 2 days. I recommend storing the components separately instead of assembling them. Reheat by gently warming the Hollandaise sauce on the stove over low heat. You can reheat the egg and spinach mixture in the microwave, and toast a fresh English muffin.
Eggs Florentine is a relatively healthy dish as it contains protein, veggies, and complex carbs. However, the Hollandaise sauce does add a significant amount of fat and calories to the dish.
A side of fruit is really all you need for pairing with Eggs Florentine since it’s filling on its own. Ham, bacon, or sausage can be added as well.
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.
Florentine refers to a dish that is made with spinach. It can be used to describe dishes that contain spinach as a main ingredient or one that has spinach on the side.
More Egg Recipes for Breakfast
- Cheesy Sausage and Egg Breakfast Casserole With Bread
- How To Make Oven Baked Eggs
- How to Make Soft-Boiled Eggs
- Bacon & Gruyere Sous Vide Egg Bites
- 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
- salt & black pepper to taste
- 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
- 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.