Elevate your breakfast experience with this classic Eggs Florentine – a luxurious combination of perfectly poached eggs nestled on a bed of vibrant spinach, all crowned with velvety hollandaise sauce. Ready in just 30 minutes, this restaurant-worthy dish brings together rich protein, essential nutrients, and unforgettable flavors. Whether you’re hosting a special brunch or treating yourself to an elegant morning meal, this timeless recipe promises to deliver sophistication to your table.
Ingredients Needed
- Eggs: 4 large, fresh eggs for poaching
- English Muffins: 4 pieces, best when fresh
- Vinegar: 2 tablespoons white vinegar for poaching
- Baby Spinach: 10 cups, fresh and washed
- Dairy: 1/4 cup heavy cream, 4 tablespoons butter
For Hollandaise Sauce
- Butter: 4 tablespoons plus 1-2 tablespoons extra
- Egg Yolks: 4 fresh yolks
- Lime Juice: 1 tablespoon for brightness
- Heavy Cream: 1 tablespoon
- Seasonings: Salt and pepper to taste
Step-by-Step Instructions
- Prepare Hollandaise: Melt butter in saucepan. Beat yolks with lime juice and cream. Slowly temper eggs with hot butter.
- Poach Eggs: Heat water until steamy, add vinegar. Create a gentle whirlpool and cook eggs for 3-4 minutes.
- Cook Spinach: Melt butter with cream until thickened. Add spinach and cook until wilted.
- Assemble: Toast and butter muffins, layer with spinach, add poached egg, finish with hollandaise sauce.
Recipe Notes
- Prep Time: 25 minutes
- Cook Time: 5 minutes
- Total Time: 30 minutes
- Serves: 4 portions
Key Techniques
Making perfect poached eggs might seem tricky at first, but you’ve got this! The secret is in the gentle whirlpool and keeping your water just below boiling. Think tiny bubbles rising to the surface – that’s your sweet spot! For the hollandaise sauce, taking your time with tempering the eggs is worth every second. Add that hot butter super slowly, one spoonful at a time, and you’ll get a smooth, creamy sauce that will make you feel like a kitchen pro.
Quick Substitutions
No lime juice? Regular lemon juice works great in the hollandaise! If you’re not a fan of English muffins, try this dish on toasted sourdough or your favorite bread. Baby spinach can be swapped with regular spinach (just chop it up a bit) or even Swiss chard. For a lighter version, you can use half-and-half instead of heavy cream in both the spinach and hollandaise.
Make It Extra Special
Want to jazz up your Eggs Florentine? Try adding some sautéed mushrooms between the spinach and egg layers. A sprinkle of crispy bacon bits on top adds amazing flavor and crunch. For special occasions, add a tiny pinch of cayenne pepper to your hollandaise or garnish with fresh chives. These little touches turn a lovely breakfast into something magical!
Storage Tips
This dish tastes best fresh and warm, right after making it. If you need to prep ahead, you can make the creamed spinach the day before – just warm it up gently when you’re ready to serve. The hollandaise sauce should be made fresh, but you can keep the poached eggs in cold water for up to 2 hours. Just dip them in hot water for 20-30 seconds when you’re ready to serve!
Eggs Florentine
Equipment
- Large skillet
- Saucepan
- slotted spoon
Ingredients
Main Ingredients
- 4 large eggs
- 4 English muffins
- 2 tablespoons white vinegar
- 2 tablespoons unsalted butter
- 1/4 cup heavy cream
- 10 cups baby spinach leaves
Hollandaise Sauce
- 4 tablespoons butter
- 4 egg yolks
- 1 tablespoon lime juice
- 1 tablespoon heavy whipping cream
Instructions
- Melt butter in a small sauce pan.
- In a separate bowl, beat the egg yolks. Add in the lime juice, heavy cream, and salt and pepper.
- Next you need to tempur the eggs by adding a small amount of the hot butter to the egg mixture. Stir it well and repeat this process, slowly adding one spoonful of hot butter to the egg mixture.
- Finally, add the whole mixture back to the saucepan and cook it for a few more seconds.
- Fill the pot with about 3 inches of water. Heat the water until it starts to steam and bubble (just before boiling point).
- Add a splash of vinegar to the water. Crack one egg in a small dish.
- Create a gentle whirlpool in the water and pour your egg into the center of the swirl.
- Cook for 3-4 minutes for a slightly runny yolk. Remove the poached egg with a slotted spoon.
- In a large skillet, melt the butter over low heat. Add heavy cream, and let simmer until slightly thickened.
- Add baby spinach leaves and cook for 2 to 3 minutes until wilted. Season with salt and pepper.
- Toast and butter English muffins. Layer with spinach, poached egg, and hollandaise sauce.
