The Ultimate Guide to Eggs Florentine: Easy Recipe + Pro Tips

Looking to level up your brunch game? Say hello to Eggs Florentine a rich, satisfying twist on a classic that swaps ham for spinach without losing any of the flavor. In this guide, we’ll dive into its history, show you exactly how to make it like a pro, and explore all the tasty variations. Whether you’re a brunch newbie or a seasoned foodie, this one’s for you.

What Is Eggs Florentine?

Let’s start with the basics. Eggs Florentine is like the cooler, veggie-forward cousin of Eggs Benedict. If you’re familiar with Benny, you know it’s made with a toasted English muffin, topped with ham, poached eggs, and a rich, buttery hollandaise sauce.

Now swap that ham for a bed of sautéed spinach voilà! You’ve got Eggs Florentine.

So, why spinach? Well, “Florentine” is a term often used in French cuisine to describe dishes made with spinach. The name actually pays tribute to Catherine de’ Medici, a 16th-century Italian noblewoman who became Queen of France. She loved spinach so much that chefs began naming dishes “à la Florentine” (meaning “in the style of Florence”) in her honor.

So while the dish feels fancy and French, it actually has Italian roots and has traveled through centuries to land on our brunch menus today.

And yes, it sounds bougie but don’t worry, you won’t need a culinary degree or a blowtorch to make it. It’s simple, fresh, and comforting, all rolled into one toasty, creamy, golden-yolked bite.

Essential Ingredients for the Perfect Eggs Florentine

Alright, before we jump into the kitchen, let’s talk ingredients. Like with most recipes, the magic of Eggs Florentine lies in simplicity using a few great ingredients and letting them shine.

Here’s what you’ll need:

Ingredient	Quantity (per serving)	Notes
Eggs	2 large	Fresh is best for poaching
English Muffin	1, split	Toasted to perfection
Fresh Spinach	1 cup (packed)	Baby spinach works great
Butter	1/2 cup (1 stick)	Unsalted for better flavor control
Egg Yolks	2	For hollandaise
Lemon Juice	1 tablespoon	Freshly squeezed, no bottled stuff
Salt & Pepper	To taste	Season both spinach & sauce
White Vinegar	1 teaspoon	Helps eggs poach neatly
Optional Toppings	Paprika, chives, grated cheese	Add a personal twist!

Ingredient Tips:

• Eggs: The fresher, the better. Old eggs tend to spread out when poached, while fresh eggs keep that lovely oval shape.
• Spinach: Fresh spinach wilts down quickly, so don’t be surprised if a full pan turns into a tiny pile. If using frozen spinach, squeeze out excess water.
• Butter: Use real butter. Margarine just doesn’t hit the same way in hollandaise.
• Lemon Juice: This adds that bright, citrusy zing to balance the butter in the sauce.

Want to switch it up? You can use gluten-free English muffins, dairy-free butter, or even add smoked salmon for a Florentine-Royale hybrid. It’s your brunch make it yours!

Step-by-Step Instructions to Make Eggs Florentine

Now let’s get cooking. Don’t worry we’ll guide you through each step, like your own personal sous-chef. Get your apron ready and let’s go!

Step 1: Sauté the Spinach

First up spinach. This will be the warm, savory base of your Eggs Florentine.

1. Heat a tablespoon of butter or olive oil in a pan over medium heat.
2. Add a clove of minced garlic (optional but delicious).
3. Toss in the spinach and stir until wilted, about 2–3 minutes.
4. Season with salt and pepper.
5. Remove from heat and set aside. Use a spoon to press out any extra moisture.

Pro Tip: Too much water in the spinach can make your muffin soggy. Nobody likes a soggy muffin.

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Step 2: Poach the Eggs

Poaching sounds intimidating, but it’s easier than you think. You don’t need any fancy gear just a pot, water, and vinegar.

1. Fill a saucepan with about 3 inches of water and bring it to a gentle simmer.
2. Add 1 teaspoon of white vinegar (this helps the egg whites stay together).
3. Crack one egg into a small bowl or ramekin.
4. Stir the water to create a gentle whirlpool, then gently slip the egg into the center.
5. Let it cook undisturbed for 2–3 minutes (runny yolk) or 3–4 minutes (more firm).
6. Remove with a slotted spoon and let it drain on paper towel.

Repeat for your second egg.

Pro Tip: Do this step last if you want the yolks warm and gooey when serving.

Step 3: Make Hollandaise Sauce

Hollandaise is rich, creamy, and buttery with a lemony zing. It ties the whole dish together like the final chorus of your favorite song.

Here’s how to make it without breaking a sweat:

1. Melt 1/2 cup (1 stick) of butter in a small saucepan. Set aside.
2. In a heatproof bowl, whisk together 2 egg yolks and 1 tablespoon lemon juice.
3. Place the bowl over a pot of simmering water (double boiler style). Keep the heat low.
4. Whisk constantly until the mixture thickens slightly.
5. Slowly drizzle in the melted butter while continuing to whisk.
6. Season with salt and a dash of cayenne or paprika.

Blender Shortcut: Add yolks, lemon juice, and a pinch of salt to a blender. Blend on low while slowly pouring in hot butter. Done in under 2 minutes!

Step 4: Assemble the Masterpiece

Now it’s time to bring it all together.

1. Toast your English muffin halves until golden brown.
2. Add a generous spoonful of spinach on each half.
3. Top with a poached egg.
4. Spoon hollandaise sauce over the egg (don’t be shy).
5. Sprinkle with herbs or paprika if you’re feeling fancy.

And there you have it Eggs Florentine, ready to impress.

Nutritional Profile of Eggs Florentine

Let’s talk nutrition. Sure, Eggs Florentine feels indulgent but it’s not all buttery guilt.

Here’s a general estimate for 1 serving (2 muffin halves, eggs, spinach, hollandaise):

Nutrient	Amount per Serving
Calories	420–500 kcal
Protein	18–22g
Carbohydrates	30–35g
Fats	30–35g
Saturated Fat	12–15g
Fiber	2–3g
Sodium	500–700mg
Vitamin A	100% DV+
Iron	20% DV+
Calcium	10–15% DV

Health Benefits

• Spinach is loaded with iron, magnesium, and vitamin A.
• Eggs offer high-quality protein and B vitamins.
• Butter, while high in fat, helps absorb fat-soluble nutrients from the spinach.

Want a Healthier Version?

• Use light English muffins or skip them altogether.
• Swap regular butter with ghee or vegan alternatives.
• Try Greek yogurt hollandaise (yes, it’s a thing!).

Expert Tips for Restaurant-Quality Eggs Florentine

Alright, so you’ve got the basic recipe down. But if you want to make your Eggs Florentine look like it came straight from a brunch bistro? Here are some insider secrets.

Timing Is Everything

You want all your components warm and ready at the same time sounds easy, right? Not exactly.

Here’s how pros do it:

• Start with the hollandaise: It can stay warm in a thermos or over a warm water bath.
• Then prep the spinach: Keep it covered in the pan so it stays hot.
• Poach the eggs last: This ensures they’re warm and the yolks are perfectly gooey.

Presentation Makes a Difference

You eat with your eyes first. Instead of just plopping everything on a plate:

• Stack it neatly (muffin → spinach → egg → sauce).
• Garnish with fresh herbs like parsley, dill, or chives.
• Use a light sprinkle of paprika or even a microplane of lemon zest for color.

Add Depth to the Flavor

Want that extra oomph?

• Garlic butter spinach: Sauté spinach with garlic and a pinch of nutmeg.
• Truffle oil drizzle: Just a few drops can take it from homemade to haute cuisine.
• Add cheese: A touch of aged parmesan or gruyère can melt beautifully into the spinach.

Eggs Florentine doesn’t need to be complicated to be elevated. A few smart tweaks go a long way.

Common Mistakes and How to Avoid Them

Even seasoned cooks mess up Eggs Florentine now and then. Don’t worry we’ve got you covered.

1: Overcooking the Eggs

If your poached eggs end up with yolks that bounce instead of ooze… we feel your pain.

Fix: Stick to 3 minutes for runny yolks and don’t boil the water just let it gently simmer.

2: Watery Spinach

Spinach holds a surprising amount of water, and if you skip draining it, your muffins will turn into soggy messes.

Fix: After sautéing, press the spinach with the back of a spoon in a colander or use paper towels.

3: Broken Hollandaise Sauce

If it looks like scrambled eggs instead of silky smooth, your sauce probably split.

Fix: Keep the heat low and whisk constantly. If it breaks, whisk in a tablespoon of cold water to try and save it.

4: Cold Components

If your muffin or spinach goes cold before the eggs are ready, it ruins the whole vibe.

Fix: Toast the muffin last or keep components warm in a low oven (about 200°F / 90°C) while you work.

Remember, Eggs Florentine is a delicate dance but once you master the moves, you’ll impress every brunch guest you ever meet.

Eggs Florentine vs. Other Brunch Staples

Ever get confused between all the eggy brunch options? You’re not alone.

Eggs Benedict vs. Eggs Florentine

The main difference?

• Benedict: Poached eggs + ham or bacon + hollandaise + muffin.
• Florentine: Poached eggs + spinach + hollandaise + muffin.

Florentine is basically the greener, lighter alternative to the rich, meaty Benedict.

Want a meat-free brunch that still feels fancy? Florentine is your go-to.

Eggs Royale

• Same structure as Benedict, but swap ham with smoked salmon.

It’s perfect for seafood lovers who still want a creamy, eggy dish.

Eggs Hemingway (or Scandinavian)

This is another twist with salmon, sometimes served over rye bread and with dill or capers.

In short Florentine wins the healthy, green-friendly category but still holds its own when it comes to taste and richness.

Storing and Reheating Eggs Florentine

Eggs Florentine tastes best when fresh, but leftovers do happen. So, what now?

Can You Store It?

Yes but do it smartly:

• Spinach: Can be stored in an airtight container for up to 3 days.
• Poached Eggs: Not ideal for storing, but you can undercook slightly and reheat in hot water.
• Hollandaise: Tricky best made fresh. If you must store it, keep in a thermos or airtight jar for no more than 24 hours in the fridge.

How to Reheat

• Spinach: Microwave or reheat gently in a pan.
• Eggs: Drop in hot (not boiling) water for 30 seconds to warm up.
• Muffin: Toast it again for crunch.
• Hollandaise: Reheat gently over a double boiler while whisking.

Avoid microwaving everything together. You’ll end up with rubbery eggs and oily sauce.

What to Serve with Eggs Florentine

• Breakfast Bowl Recipe: A protein-packed mix of eggs, sausage, and potatoes for the ultimate morning boost.
• Beef Breakfast Sausage: Homemade patties with bold spices for a protein-packed start to your day.
• Peach Crumble Recipe: Juicy peaches and crispy crumble topping baked to golden perfection.
• Hawaiian Roll French Toast: Sweet, fluffy rolls turned into melt-in-your-mouth French toast.

Frequently Asked Questions

What is the origin of Eggs Florentine?

Eggs Florentine has roots in both Italian and French cuisine. The term “Florentine” refers to dishes made with spinach, a nod to Catherine de’ Medici of Florence. She popularized spinach in French cooking after moving to France in the 1500s.

Is Eggs Florentine vegetarian?

Yes! Unlike Eggs Benedict, which includes meat (usually ham), Eggs Florentine is vegetarian. It features sautéed spinach as the main layer under the poached egg.

Can I make Eggs Florentine in advance?

You can prep parts of it ahead of time, like sautéing the spinach or toasting the muffins. However, poached eggs and hollandaise sauce are best made fresh for ideal texture and taste.

What’s a good substitute for hollandaise sauce in Eggs Florentine?

Some tasty alternatives include:

• Avocado spread
• Greek yogurt lemon sauce
• Cheese-based sauces
• Béchamel (white sauce)

These offer similar creaminess with a twist on flavor.

Final Thoughts

Eggs Florentine is proof that simple, wholesome ingredients can create something seriously special. It’s elegant without being fussy, comforting without being boring, and perfect for everything from casual mornings to special brunches.

Whether you’re cooking to impress or just treating yourself, this dish delivers every time. With creamy hollandaise, tender spinach, and that golden, runny yolk it’s basically brunch magic on a plate.

So go ahead toast that muffin, poach that egg, and make Eggs Florentine your new go-to brunch hero.