This eggs florentine recipe makes a healthy, delicious breakfast with poached eggs, sautéed spinach, and a creamy hollandaise sauce. It’s the perfect brunch recipe to impress your friends and family!
4tablespoonsunsalted butterplus more for the English muffins
1tablespoonfresh lemon juicefrom ½ lemon
1teaspoonDijon mustard
4egg yolks
freshly ground black pepperto taste
chopped fresh chivesoptional, for topping
paprikaoptional, for topping
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.
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.
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
Instead of an English muffin, serve eggs Florentine atop a biscuit, slice of sourdough toast, baked potato, fresh salad, or halved avocado.
Try arugula, Swiss chard, kale, or grilled asparagus instead of the spinach.
Use an egg poaching pan if you have one.
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.
Storage: Store eggs Florentine in an airtight container in the refrigerator for up to 1 day.