Eggs Florentine is a classic brunch dish featuring perfectly poached eggs served over a bed of sautéed spinach on toasted English muffins, all topped with rich, velvety hollandaise sauce. Elegant yet comforting, it’s a vegetarian twist on the famous Eggs Benedict that replaces ham with fresh greens for a lighter, refined flavor.
Eggs Florentine
4
servings15
minutes20
minutesDelicate poached eggs rest on buttery toasted muffins layered with garlicky spinach and finished with silky hollandaise. Eggs Florentine combines creamy, savory, and slightly tangy flavors in every bite, making it a luxurious centerpiece for brunch, special breakfasts, or holiday mornings.
Ingredients
4 English muffins, split
8 large eggs
4 cups fresh spinach
1 tablespoon olive oil or butter
1 small garlic clove, minced
1 tablespoon white vinegar (for poaching)
Salt and black pepper to taste
3 egg yolks
1 tablespoon lemon juice
½ cup unsalted butter, melted
Pinch of salt
Dash of cayenne pepper (optional)
Directions
- Heat olive oil or butter in a skillet over medium heat.
- Add minced garlic and sauté for 30 seconds until fragrant.
- Add spinach and cook until wilted (2–3 minutes).
- Season with salt and pepper. Remove from heat and set aside.
- In a heatproof bowl, whisk egg yolks and lemon juice.
- Place over a saucepan with gently simmering water (double boiler method).
- Slowly drizzle in melted butter while whisking constantly until thickened.
- Season with salt and cayenne. Keep warm.
- Bring a pot of water to a gentle simmer and add vinegar.
- Crack each egg into a small bowl.
- Create a gentle swirl in the water and carefully drop the egg in.
- Cook for 3–4 minutes until whites are set but yolks remain soft.
- Remove with a slotted spoon and drain on paper towel.
- Toast English muffins until golden.
- Top each half with sautéed spinach.
- Place one poached egg on top.
- Spoon warm hollandaise over each egg.
- Serve immediately.
