Ingredients

For the Hollandaise Sauce

• 3 large egg yolks
• 1 tablespoon fresh lemon juice
• ½ cup unsalted butter, melted and warm
• ¼ teaspoon Dijon mustard (optional)
• Pinch of cayenne pepper
• Salt, to taste

For the Florentine

• 2 tablespoons unsalted butter
• 5 ounces fresh baby spinach
• 1 small garlic clove, minced
• Salt and black pepper, to taste
• 4 large eggs
• 1 tablespoon white vinegar
• 2 English muffins, split and toasted

Optional Garnishes

• Chopped fresh chives
• Fresh parsley
• Paprika
• Cracked black pepper
• Microgreens

Instructions

Step 1: Make the Hollandaise Sauce

In a heatproof bowl set over a saucepan of gently simmering water (making sure the bowl doesn’t touch the water), whisk together the egg yolks, lemon juice, and Dijon mustard until the mixture becomes pale and slightly thickened.

Slowly drizzle in the warm melted butter while whisking constantly until the sauce is smooth, thick, and creamy.

Season with salt and a pinch of cayenne pepper. Keep the sauce warm while preparing the remaining ingredients.

Step 2: Sauté the Spinach

Heat the butter in a large skillet over medium heat.

Add the garlic and cook for about 30 seconds until fragrant.

Stir in the spinach and cook for 2–3 minutes, just until wilted. Season lightly with salt and black pepper. Remove from the heat and set aside.

Step 3: Poach the Eggs

Fill a large saucepan with about 3 inches of water and bring it to a gentle simmer. Stir in the white vinegar.

Crack each egg into a small bowl or ramekin.

Create a gentle whirlpool in the simmering water with a spoon, then carefully slide in one egg at a time.

Cook for 3–4 minutes for a runny yolk or a little longer for a firmer center.

Lift each egg out with a slotted spoon and place it on a paper towel to drain.

Step 4: Toast the English Muffins

Toast the English muffin halves until golden brown and lightly crisp.

Arrange them on serving plates.

Step 5: Assemble the Eggs Florentine

Top each toasted English muffin half with a generous spoonful of sautéed spinach.

Place a poached egg on top of the spinach.

Spoon the warm Hollandaise sauce generously over each egg.

Step 6: Garnish and Serve

Finish with chopped chives, parsley, paprika, cracked black pepper, or microgreens if desired.

Serve immediately while warm.

Tips for the Best Eggs Florentine

• Use fresh eggs for the best poaching results, as the whites hold together better.
• Keep the poaching water at a gentle simmer, not a rolling boil.
• Add vinegar to help the egg whites set quickly.
• Whisk the Hollandaise constantly while adding the butter to create a smooth, creamy sauce.
• Toast the English muffins just before serving so they stay crisp.
• Drain the spinach well to prevent soggy muffins.
• Assemble the dish immediately before serving for the best texture.
• Warm your serving plates to help keep the meal hot longer.

Variations

Smoked Salmon Florentine

Add slices of smoked salmon beneath the spinach for an elegant twist.

Mushroom Florentine

Top the spinach with sautéed mushrooms for extra earthy flavor.

Avocado Florentine

Add sliced avocado between the spinach and poached egg for added creaminess.

Tomato Florentine

Layer sliced grilled tomatoes on the English muffins before adding the spinach.

Cheesy Florentine

Sprinkle grated Parmesan or Gruyère over the spinach before topping with the egg.

Spicy Florentine

Add a dash of hot sauce or red pepper flakes to the Hollandaise for a little heat.

Serving Suggestions

Eggs Florentine pairs perfectly with:

• Crispy hash browns
• Roasted breakfast potatoes
• Fresh fruit salad
• Mixed greens
• Grilled asparagus
• Bacon
• Breakfast sausage
• Fresh orange juice
• Coffee
• Mimosas

Storage

Eggs Florentine is best enjoyed immediately after preparation.

If needed, store the sautéed spinach and Hollandaise sauce separately in airtight containers in the refrigerator for up to 2 days.

Reheat the spinach gently in a skillet. Warm the Hollandaise carefully over low heat or in a heatproof bowl over warm water, whisking frequently. Prepare fresh poached eggs and toast the English muffins just before serving for the best results.

Freezing is not recommended, as the Hollandaise sauce may separate and the poached eggs can lose their delicate texture.

Recipe Notes

• Fresh spinach creates the best flavor and texture, though frozen spinach can be used if thoroughly thawed and squeezed dry.
• Homemade Hollandaise sauce gives this dish its signature rich, buttery flavor, but a prepared Hollandaise mix can be used for convenience.
• Eggs Florentine is a delicious vegetarian alternative to Eggs Benedict, replacing ham with tender sautéed spinach.
• For a brunch-worthy presentation, garnish with fresh herbs and a light dusting of paprika before serving.
• Serve immediately to enjoy the perfect combination of crisp English muffins, creamy spinach, silky Hollandaise, and perfectly runny poached eggs.