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Eggs Florentine

A delicious vegetarian breakfast dish featuring poached eggs on a bed of sautéed spinach, topped with hollandaise sauce.

eggs florentinevegetarian breakfastpoached eggsspinach eggsbreakfast recipe

Prep Time

15 mins

Cook Time

15 mins

Servings

4
Eggs Florentine

Ingredients

  • 8 large eggs (for poaching)
  • 4 English muffins, split and toasted
  • 2 tablespoons white vinegar (for poaching)
  • 1 lb fresh spinach, washed
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil
  • Salt and freshly ground pepper
  • Pinch of nutmeg
  • For the hollandaise sauce:
  • 3 large egg yolks
  • 1 tablespoon lemon juice
  • 1 /2 cup unsalted butter, melted
  • Pinch of cayenne pepper
  • Salt to taste

Recommended Tools

  • Microplane Zester

    Perfect for adding fresh nutmeg to the spinach

    $14.99View on Amazon

  • Egg Poaching Cups

    For perfectly shaped poached eggs

    $9.99View on Amazon

  • Stainless Steel Slotted Spoon

    Ideal for removing poached eggs from water

    $11.99View on Amazon

Instructions

  1. 1
    For the hollandaise sauce: Whisk egg yolks and lemon juice in a stainless steel bowl.
  2. 2
    Place the bowl over a saucepan with simmering water (double boiler) and whisk constantly.
  3. 3
    Slowly drizzle in melted butter while continuing to whisk until sauce thickens.
  4. 4
    Remove from heat, add cayenne and salt. Cover and keep warm.
  5. 5
    For the spinach: Heat olive oil in a large skillet over medium heat.
  6. 6
    Add minced garlic and sauté for 30 seconds until fragrant.
  7. 7
    Add spinach and cook, stirring frequently, until wilted (about 2-3 minutes).
  8. 8
    Season with salt, pepper, and nutmeg. Drain excess liquid and keep warm.
  9. 9
    For poached eggs: Fill a large pan with water and add vinegar. Bring to a gentle simmer.
  10. 10
    Crack each egg into a small cup, then gently slide into the simmering water.
  11. 11
    Cook for 3-4 minutes until whites are set but yolks are still soft.
  12. 12
    Remove with a slotted spoon and place on a paper towel to drain.
  13. 13
    Assemble: Place toasted English muffin halves on plates, top each with sautéed spinach.
  14. 14
    Place a poached egg on each and drizzle with hollandaise sauce.
  15. 15
    Serve immediately.

Pro Tip

Squeezing out excess moisture from the cooked spinach is crucial to prevent soggy muffins. For a richer flavor, add a little butter to the spinach after cooking.

Related Recipes

Perfect Eggs Benedict

Perfect Eggs Benedict

Learn to make restaurant-quality Eggs Benedict with perfectly poached eggs and homemade hollandaise sauce.