Eggs Florentine is just Eggs Benedict’s elegant vegetarian cousin. Same buttery muffin, same runny poached egg, same silky hollandaise—but swap Canadian bacon for garlicky sautéed spinach. Twenty minutes. One pot for poaching. One blender for sauce. You’ve got brunch.
Ingredients
Serves 2.
For the Hollandaise:
2 large egg yolks
1 tablespoon lemon juice
½ cup unsalted butter, melted
Pinch of cayenne or paprika
Salt to taste
For the Florentine:
2 English muffins, split
4 large eggs (for poaching)
4 cups fresh spinach
1 tablespoon butter or olive oil
1 clove garlic, minced
1 tablespoon white vinegar (for poaching)
Salt and pepper
Step-by-Step Instructions
Step 1: Make the Hollandaise (Blender Method)
Add egg yolks and lemon juice to a blender. Blend for 5 seconds.
With blender running, slowly drizzle in hot melted butter.
Blend until thick and creamy. Add cayenne and salt. Set aside.
Step 2: Sauté the Spinach
Heat butter in a skillet over medium heat. Add garlic and cook for 30 seconds.
Add spinach and cook for 1-2 minutes until wilted. Season with salt and pepper.
Remove from pan and cover to keep warm.
Step 3: Toast the Muffins
Toast English muffins until golden brown.
Step 4: Poach the Eggs
Fill a pot with 3 inches of water. Add vinegar and bring to a simmer (not boiling).
Crack each egg into a small bowl. Swirl water gently, then slide egg in.
Poach for 3-4 minutes until whites are set but yolks are runny.
Remove with a slotted spoon and drain on a paper towel.
Step 5: Assemble
Place toasted muffin halves on plates. Top with sautéed spinach.
Gently place a poached egg on each stack.
Spoon hollandaise sauce over the eggs.
Sprinkle with paprika or fresh chives. Serve immediately.
Eggs Florentine does not store well—assemble fresh. Hollandaise can be made ahead and kept warm in a thermos for up to 1 hour. Leftover spinach keeps for 2 days. Do not refrigerate poached eggs (texture suffers).
There’s something about eggs florentine. Maybe it’s the way the creamy, lemony hollandaise pools over a perfectly poached egg. Maybe it’s the moment that golden yolk spills out, mingling with the tender spinach and crisp English muffin. Or maybe it’s just that it feels like a celebration, even if you’re eating it in your pajamas on a Tuesday.
Eggs Benedict gets all the glory, but florentine—with its bed of garlicky sautéed spinach—is the vegetarian version that might actually be better. And yes, you can make hollandaise without a meltdown. I’ll show you how.
Ingredients
Serves 2 (or 1 very hungry bruncher).
For the Poached Eggs:
4 large eggs, as fresh as possible
1 tbsp white vinegar (helps the whites set)
Salt, for the water
For the Spinach:
8 oz fresh spinach (about 8 cups, packed)
1 tbsp butter
1 clove garlic, minced
Salt and pepper, to taste
Pinch of nutmeg (optional, but classic)
For the Hollandaise Sauce:
½ cup unsalted butter (1 stick)
3 large egg yolks
1 tbsp fresh lemon juice
½ tsp salt
Pinch of cayenne or white pepper
1 tsp water (for blending)
For the Base:
2 English muffins, split and toasted
Fresh chives or parsley, for garnish
Paprika, for dusting (optional)
Step-by-Step Instructions
Step 1: Make the Hollandaise (First—Trust Me)
Melt butter in a small saucepan until hot and bubbly (but not browned). Keep warm.
In a blender, combine egg yolks, lemon juice, salt, cayenne, and water. Blend for 5 seconds to combine.
With the blender running on low, slowly drizzle in the hot butter in a thin stream. The sauce will thicken and emulsify into a creamy, silky hollandaise.
Taste and adjust seasoning. Keep warm (but not hot—it can break) by setting the blender cup in a bowl of warm water.
Step 2: Sauté the Spinach
In a large skillet over medium heat, melt butter. Add garlic and cook for 30 seconds until fragrant.
Add spinach in handfuls, stirring until wilted. Season with salt, pepper, and a pinch of nutmeg.
Remove from heat and set aside. Squeeze out any excess liquid if needed.
Step 3: Toast the Muffins
Split English muffins and toast until golden and crisp. Set aside.
Step 4: Poach the Eggs
Fill a medium saucepan with about 3 inches of water. Add a pinch of salt and the vinegar. Bring to a gentle simmer (not a rolling boil—tiny bubbles only).
Crack each egg into a small ramekin or cup. Swirl the water with a spoon to create a gentle vortex, then carefully slide the egg into the center. The swirling helps the white wrap around the yolk.
Poach for 3-4 minutes for a runny yolk. Remove with a slotted spoon and drain on a paper towel.
Step 5: Assemble
Place toasted English muffin halves on plates. Top each with a generous pile of sautéed spinach.
Carefully place a poached egg on top of each mound of spinach.
Ladle warm hollandaise sauce over each egg. Let it cascade down the sides.
Step 6: Garnish and Serve
Sprinkle with fresh chives or parsley. Dust with a little paprika if desired.
Serve immediately with a knife and fork (and extra napkins).
Cut into that egg. Watch the yolk run. Take a bite that includes muffin, spinach, egg, and sauce all at once. This is brunch royalty.
Eggs Florentine is best eaten immediately—poached eggs and hollandaise don’t reheat well. If you have leftover components, store separately in the fridge for up to 1 day.
Reheating:
Hollandaise: Gently warm in a bowl set over warm water, whisking constantly. Never microwave—it will break and scramble. Spinach: Reheat in a small skillet. Eggs: Best to poach fresh.
Make Ahead Tips:
Hollandaise: Can be made up to 1 hour ahead and kept warm in a thermos or bowl over warm water.
Spinach: Can be sautéed a day ahead and reheated.
Poached eggs: Can be poached up to 1 day ahead, stored in cold water in the fridge, and reheated in simmering water for 30 seconds before serving.
Pro Tips for Hollandaise Success:
Use the blender method. It’s foolproof and eliminates the risk of scrambled eggs.
Butter should be hot but not browned. Hot butter cooks the yolks just enough to thicken.
Keep it warm, not hot. Too much heat will break the emulsion.
If it breaks, fix it. Start with a fresh yolk and a teaspoon of warm water, then slowly whisk in the broken sauce. Rescue mission complete.
Pro Tips for Poached Eggs:
Fresh eggs are essential. The whites hold together better.
Vinegar helps. It helps the egg whites coagulate faster.
Don’t boil. A gentle simmer is all you need—violent bubbles will shred your eggs.
Strain if you’re fancy. Crack each egg into a fine-mesh sieve to remove the watery whites. You’ll get perfect, compact poached eggs every time.
Variations:
Eggs Benedict: Replace spinach with Canadian bacon or ham.
Eggs Royale: Add smoked salmon under the spinach.
Eggs Blackstone: Add a slice of tomato and crispy bacon.
Mushroom Florentine: Sauté mushrooms with the spinach.
