Eggs Florentine
Eggs Florentine is the perfect veggie-forward twist on Eggs Benedict, swapping ham for sautéed spinach while keeping the luxurious hollandaise sauce and poached eggs. Ideal for a cozy brunch or an elegant breakfast.
Equipment
- Saucepan
- Blender or whisk
- Slotted spoon
Ingredients
Main Ingredients
- 2 eggs large and fresh
- 1 English muffin split and toasted
- 1 cup fresh spinach packed
- 1 tbsp butter or olive oil for sautéing spinach
Hollandaise Sauce
- 1/2 cup butter unsalted, melted
- 2 egg yolks
- 1 tbsp lemon juice freshly squeezed
- salt and pepper to taste
Poaching Aid
- 1 tsp white vinegar
Optional Toppings
- paprika or chives optional garnish
Instructions
- Heat butter or olive oil in a pan over medium heat. Add minced garlic (optional), sauté spinach until wilted. Season with salt and pepper. Drain excess moisture.
- Fill a saucepan with simmering water. Add vinegar. Create a whirlpool and drop each egg in gently. Poach for 2–3 minutes. Remove with a slotted spoon.
- Whisk egg yolks and lemon juice in a bowl over simmering water. Slowly add melted butter while whisking until sauce thickens. Season with salt and paprika.
- Toast muffin halves. Layer sautéed spinach, a poached egg, then spoon hollandaise over the top. Garnish if desired.
Notes
Use a blender for a quick hollandaise. For variations, try adding cheese, garlic to spinach, or swapping the muffin for gluten-free options.