I love eggs Benedict, but this eggs Florentine recipe is a slightly lighter and healthier option that still tastes delicious. It has all the classic elements, like poached eggs, English muffins, and creamy Hollandaise sauce. A bit of sautéed spinach adds extra flavor, vitamins, and minerals without all the sodium and fat of Canadian bacon. I might just like this recipe even better!
Eggs Florentine is similar Eggs Benedict but swaps out the Canadian bacon for sautéed spinach instead. It’s the perfect healthier start to my day! I love to make this dish for brunch!
What’s in This Eggs Florentine Recipe?
- English Muffins: The base of this recipe. Feel free to swap them for sourdough toast or a biscuit! Both are delicious options. For a gluten-free/keto option, use half of an avocado or a piece of romaine lettuce.
- Spinach: The key ingredient that makes this dish Florentine. Feel free to swap it out for another tender green, like arugula, Swiss chard, or kale.
- Garlic: Adds savory flavor to the dish.
- Eggs: Poached eggs have a delightful set exterior and a creamy interior that oozes out onto the muffin. Egg yolks thicken the sauce and make it rich and velvety.
- Vinegar: White vinegar helps the eggs keep their shape as they poach.
- Butter: The base of the Hollandaise sauce. It adds richness and delicious flavor. No need to clarify it for this recipe.
- Lemon: Adds freshness and acidity to the sauce. Freshly squeezed lemon is key. Don’t substitute bottled juice!
- Dijon: Adds a delicious zing and helps prevent the eggs from scrambling as well.
Email This Recipe
Enter your email and we’ll send the recipe directly to you!
By submitting this form, you consent to receive emails from Easy Chicken Recipes.
How to Store
Store fully-assembled eggs Florentine in an airtight container in the refrigerator for up to 1 day. Store poached eggs in an airtight container in the refrigerator for up to 3 days. I do not recommend freezing eggs Florentine.
Notes and Tips
- To reduce the white strings that form around eggs when poaching, first crack your eggs into a small mesh sieve and hold over a bowl to strain off the excess watery egg whites. Then, transfer to a ramekin.
- Use the freshest eggs possible. Fresh egg whites will be thicker and spread less in the water.
- Don’t add salt to the water. This will cause the eggs to spread more.
- If you’re having trouble poaching more than 1 egg at a time, just cook them one at a time. Poaching eggs takes time to master.
- Poach the eggs up to 2 days in advance. Reheat them in boiling water for 30-60 seconds when ready to serve.
- Make the Hollandaise sauce up to 1 day ahead and gently reheat it set it over a very low flame just until it begins to steam or in the microwave for 10-20 seconds.
- If the Hollandaise sauce starts to break, add an ice cube to the bowl. Whisk vigorously (as hard as you can) and the sauce should come back together. If it doesn’t, discard it and start over.
Eggs Florentine Recipe
This eggs florentine recipe makes a healthy, delicious breakfast with poached eggs, sautéed spinach, and a creamy hollandaise sauce!
Prep: 10 minutes
Cook: 25 minutes
Total Time
: 35 minutes
Servings: 4
Ingredients
- 4 English muffins
- 1 tablespoon olive oil
- 9 ounces fresh spinach
- kosher salt to taste
- 1 clove garlic minced
- 8 large eggs
- 1 tablespoon white vinegar
- 4 tablespoons unsalted butter plus more for the English muffins
- 1 tablespoon fresh lemon juice from ½ lemon
- 1 teaspoon Dijon mustard
- 4 egg yolks
- freshly ground black pepper to taste
- chopped fresh chives optional, for topping
- paprika optional, for topping
Equipment
- High-Powered Blender OR
- Food Processor
Instructions
- Butter the English muffin halves and place them on a large sheet pan, cut side up. Place the pan under the broiler for 3-4 minutes until the English muffins are toasted.4 English muffins
- Add the olive oil to a skillet over medium heat. Add in the spinach, sprinkle with salt, and sauté until wilted. Add in the garlic and cook for another 30 seconds. Place the spinach in a strainer to drain the excess liquid.1 tablespoon olive oil, 9 ounces fresh spinach, 1 clove garlic, kosher salt
- In a large saucepan, bring water to a boil. Crack the eggs into small bowls or ramekins (see notes). Then, reduce the heat so the water is barely simmering with just a few tiny bubbles at the bottom of the pan. Add 1 tablespoon vinegar to the water. Bring the ramekins close to the water and gently drop in the eggs, 2 to 4 at a time. Cover the pan, letting the eggs poach for about 3 minutes. Use a slotted spoon to transfer the eggs to a plate lined with paper towel.8 large eggs, 1 tablespoon white vinegar
- Melt 4 tablespoons of butter in the microwave. Add the lemon juice, dijon mustard, egg yolks, and a pinch of salt and pepper to a blender or food processor, and blend for a minute until smooth. Keeping the blender running, slowly stream in the melted butter and blend until the mixture reaches a smooth and slightly thickened consistency.4 tablespoons unsalted butter, 1 tablespoon fresh lemon juice, 1 teaspoon Dijon mustard, 4 egg yolks, freshly ground black pepper
- Place one small pile of spinach on each English muffin half. Then, top with a poached egg. Spoon Hollandaise sauce over each egg. Finish with a sprinkle of chives and paprika, if desired.chopped fresh chives, paprika
Notes
Storage: Store eggs Florentine in an airtight container in the refrigerator for up to 1 day.
Nutrition Facts
Eggs Florentine Recipe
Amount Per Serving
Calories 484
Calories from Fat 270
% Daily Value*
Fat 30g46%
Saturated Fat 13g81%
Trans Fat 0.5g
Polyunsaturated Fat 4g
Monounsaturated Fat 11g
Cholesterol 597mg199%
Sodium 481mg21%
Potassium 600mg17%
Carbohydrates 30g10%
Fiber 3g13%
Sugar 1g1%
Protein 22g44%
Vitamin A 7132IU143%
Vitamin C 20mg24%
Calcium 178mg18%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.
Leave a Review