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.
Whisk the egg yolks and water constantly in a double boil, until thick and frothy. Whisk in the lemon juice.
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.
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.
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.