Eggs Florentine

No ratings yet

Eggs Florentine is a satisfying dish that pairs poached eggs with toasted English muffins, garlicky spinach and hollandaise sauce. Delicious!

Prep Time5

Cook Time25

Total Time30

Course: Breakfast

Cuisine: French

Keyword: eggs florentine, florentine benedict, poached eggs

Servings: servings

Calories: 1497kcal

Author: Kasey Schwartz

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

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.

Nutrition