Eggs Florentine is a classic brunch dish—a toasted English muffin topped with creamy, buttery spinach, a perfectly poached egg, and rich, lemony hollandaise sauce. It’s the vegetarian cousin of Eggs Benedict, and every bit as elegant and satisfying.
Instructions
Make the Creamed Spinach
In a skillet over medium heat, melt butter. Add garlic and cook for 30 seconds. Add spinach in batches, wilting before adding more. Cook until all spinach is wilted. Add heavy cream, Parmesan, salt, pepper, and nutmeg. Simmer for 2 to 3 minutes until thickened. Keep warm.
Make the Hollandaise Sauce
In a blender, combine egg yolks and lemon juice. Blend for 5 seconds. With blender running, slowly drizzle in hot melted butter until sauce is thick and creamy. Season with cayenne and salt. Keep warm.
Poach the Eggs
Fill a saucepan with 3 inches of water. Add vinegar and bring to a gentle simmer (180°F / 82°C). Crack each egg into a small ramekin. Swirl the water to create a whirlpool, then gently slide the egg into the center. Cook for 3 to 4 minutes for a runny yolk. Remove with a slotted spoon and drain on paper towels.
Assemble
Place toasted English muffin halves on plates. Top each with a generous spoonful of creamed spinach. Place a poached egg on top. Spoon hollandaise sauce over the eggs. Garnish with fresh parsley or chives. Serve immediately.
Pro-Tips for Picture-Perfect Eggs Florentine
- Use Fresh Eggs: Fresh eggs hold their shape better when poached.
- Keep Hollandaise Warm: Place the blender jar in a bowl of warm water.
- Don’t Overcook the Eggs: 3 to 4 minutes is perfect for a runny yolk.
- Serve Immediately: Eggs Florentine is best enjoyed fresh.
This Eggs Florentine is elegant, creamy, and perfect for brunch—a vegetarian twist on a classic.
