This traditional Eggs Florentine recipe pairs poached eggs with toasted English muffins, garlicky sautéed spinach, and creamy hollandaise sauce.
It’s a savory dish ideal when you want something a little fancier than plain toast and a fried egg!
White vinegar Eggs Olive oil Garlic cloves Baby spinach English muffins Paprika Chives Salt & black pepper Egg yolks Water Lemon juice Melted butter Cayenne pepper
Poach the eggs and sauté the spinach.
1
Whisk the egg yolks and water constantly in a double boil, until thick and frothy. Whisk in the lemon juice.
2
Add butter while constantly whisking. Remove bowl from the heat, still adding butter until the sauce is smooth and velvety. Season with salt, pepper, and a pinch of cayenne.
3
Divide spinach over 2 halves of English muffins. Top each with a poached egg and Hollandaise sauce. Garnish with a sprinkle of paprika and chives.
4
Eggs Florentine is best served fresh, but leftovers can be stored in the fridge for up to 2 days.
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.