Eggs Florentine

Servings

Font

Images Notes Nutrition

5 from 119 votes

Eggs Florentine is a variation of Eggs Benedict that features poached eggs served on toasted English muffins with sautéed spinach and topped with creamy Hollandaise sauce. The recipe includes preparation of fresh Hollandaise made with butter, egg yolks, lime juice, and cream. The combination delivers silky poached eggs with tender spinach and a rich, tangy sauce, making it a classic brunch dish with a balanced texture and flavor.

Prep Time

25 mins

Cook Time

5 mins

Total Time

30 mins

Servings: 4

Calories: 477 kcal

Course: Breakfast

Cuisine: American

Ingredients

4 large egg
4 English Muffin
2 tablespoons white vinegar
2 tablespoons butter unsalted
1/4 cup heavy cream
10 cups baby spinach leaves
salt to taste
black pepper to taste

For the Hollandaise Sauce:

4 tablespoons butter
4 egg egg yolk
1 tablespoon lime juice
1-2 tablespoons butter
1 tablespoon heavy whipping cream
salt to taste
black pepper to taste

Instructions

Make the Hollandaise Sauce:

Cup of Yum

Melt butter. Melt butter in a small sauce pan.
Beat egg yolks. In a separate bowl, beat the egg yolks. Add in the lime juice, heavy cream, and salt and pepper.
Tempur the eggs. 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. We do this to avoid curdling the eggs.
Return to saucepan. Finally, add the whole mixture back to the saucepan and cook it for a few more seconds.

Poach the eggs:

Heat water. Fill the pot with about 3 inches of water. Heat the water until it starts to steam and bubble (just before boiling point).
Add vinegar. Add a splash of vinegar to the water (this helps the egg stay together once it is in the water).
Crack egg. Crack one egg in a small dish (I like to use a small measuring cup).
Whirlpool. Next, create a gentle whirlpool in the water by taking a large spoon and circling it around in the water. Poor your egg into the center of the swirl.
Cook. While it's cooking, make sure to watch the water temperature. You never want the water to boil, so if it gets too hot, you may need to turn down the heat. It should stay just below boing point. How log you cook your poached egg depends on personal preference. I like to cook it for 3-4 minutes for a slightly runny yolk. Remove the poached egg with a slotted spoon!

Cook Spinach:

In a large skillet, melt the butter over low heat. Once melted, pour in the heavy cream, and let the mixture simmer for a couple minutes until is starts to thicken slightly.
Add baby spinach leaves and cook them for 2 to 3 minutes or until the leaves are wilted. Remove from heat and season with a dash of salt and pepper.

Assemble Eggs Florentine:

Toast the english muffin and lightly butter it. Layer spinach on top of the english muffin and place egg on top of spinach. Top with hollandaise sauce.

Notes

Make Hollandaise sauce fresh when ready to serve for best texture, or prepare a day ahead and keep refrigerated.
Reheat Hollandaise gently, about 10–20 seconds in the microwave, to avoid curdling.
Use a gentle whirlpool in the poaching water to help eggs maintain a compact shape.
Adding vinegar to the poaching water aids in egg white coagulation during poaching.

Nutrition Information

Calories 477kcal (24%) Carbohydrates 30g (10%) Protein 14g (28%) Fat 34g (52%) Saturated Fat 19g (95%) Cholesterol 300mg (100%) Sodium 538mg (22%) Potassium 583mg (12%) Fiber 3g (12%) Sugar 1g (2%) Vitamin A 8239IU (165%) Vitamin C 21mg (23%) Calcium 149mg (15%) Iron 4mg (22%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 477

% Daily Value*

Calories	477kcal	24%
Carbohydrates	30g	10%
Protein	14g	28%
Fat	34g	52%
Saturated Fat	19g	95%
Cholesterol	300mg	100%
Sodium	538mg	22%
Potassium	583mg	12%
Fiber	3g	12%
Sugar	1g	2%
Vitamin A	8239IU	165%
Vitamin C	21mg	23%
Calcium	149mg	15%
Iron	4mg	22%

* Percent Daily Values are based on a 2,000 calorie diet.