Eggs Florentine is an elegant brunch recipe that’s easy to make at home, and perfect for special occasions or leisurely weekend mornings.
If you like Eggs Benedict, this meal is very similar. This simple Breakfast Recipe brings the restaurant worthy dish to the comfort of your kitchen.
Why You’ll Love These Eggs Florentine?
- A classic, restaurant-worthy brunch dish, with perfectly poached eggs, creamy Hollandaise sauce, and toasted English muffins.
- Tender spinach and a touch of lemon complement the rich and creamy eggs and Hollandaise.
Sabrina’s Eggs Florentine Recipe
Eggs Florentine is one of my favorites for when I want a simple recipe that’s still going to impress. The next time you’re hosting a breakfast or brunch party, be sure to add this dish to your menu. They taste as good as they look, so they’re perfect for a celebratory occasion, with a chilled mimosa on the side. Plus, serve with other brunch favorites like Oven-Baked Bacon and Country Style Hash Browns, for an unbeatable breakfast spread. Read below for my notes and tips on how to achieve the tastiest results without feeling intimidated!
Recipe Card
Ingredients
Hollandaise Sauce:
- 12 tablespoons unsalted butter
- 3 large egg yolks , pasteurized
- 2 tablespoons water
- 2 teaspoons fresh lemon juice
- 1 pinch cayenne pepper
- 1/4 teaspoon kosher salt
- 1/8 teaspoon coarse ground black pepper
Poached Eggs:
- 1 tablespoon white vinegar
- 8 large eggs
To Finish:
- 4 English muffins , sliced in half and toasted
- 2 tablespoons unsalted butter
- 6 ounces fresh baby spinach
- 2 tablespoons heavy cream
- 1/2 teaspoon kosher salt
- 1/4 coarse ground black pepper
- chives chopped for garnish
Instructions
Hollandaise Sauce:
- Melt butter in saucepan over medium heat until it begins to foam then turn off the heat.
- In a blender add the pasteurized egg yolks and water, and while its mixing slowly, pour the butter into the blender pour shoot until fully creamy and combined before adding in the lemon juice, cayenne pepper, salt and pepper.
Poached Eggs:
- Add 3-4 inches of water to a pot, along with vinegar and bring to a simmer on medium heat (you don't want the water boiling, it won't cook the eggs gently enough).
- Note: If your pot isn't big enough to poach 8 eggs, do it in two batches of 4.
- Crack the eggs one at a time into a small bowl or ramekin, and carefully slide the egg from the small bowl to the center of the water gently one at a time before turning off the heat and adding the lid to the pan for 3-4 minutes before removing with a slotted spoon for a perfect poached egg.
To Finish:
- While the English muffins are toasting add the butter to a large heavy skillet on medium heat.
- Add in the spinach and cook until wilted.
- Add in heavy cream and salt and pepper and cook until liquid is mostly absorbed.
- Layer with English Muffin, spinach, egg, hollandaise and chopped chives for serving.
Notes
Nutrition
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Chef’s Note
When making the Hollandaise sauce, slowly pour the melted butter into the blender while it’s running. Adding it gradually helps the butter blend smoothly with the pasteurized egg yolks, creating a thick, creamy sauce instead of separating. If the sauce becomes too thick, blend in a teaspoon of warm water at a time until it reaches your desired consistency.
Table of contents
Can this be made ahead of time?
While technically parts of this recipe could be made ahead of time, I recommend making it fresh right before serving. Both the sauce and the eggs will lose a lot of texture and flavor if you chill, and then reheat them.
How to Store
- Serve: This is best served fresh right after cooking the spinach. Don’t leave at room temperature for more than 2 hours.
- Store: This definitely isn’t the best dish to save for later. However, if you have leftovers, separate the eggs from the toast and spinach. The poached eggs and sauce will stay good in the fridge for up to 2 days. Then make fresh spinach and toast to serve.
Tips and Tricks
Follow these tips for the best results when making this delicious recipe.
- Use fresh eggs when poaching: Fresher eggs have firmer whites that hold together better in the simmering water.
- Avoid letting the water boil vigorously: This helps the whites wrap around the yolks instead of spreading throughout the water.
- Remove excess moisture from the spinach: Make sure most of the liquid has evaporated before assembling. Otherwise, the extra moisture can soak into the toasted English muffins and make them soggy.
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