4.9 from 24 votes
Eggs Florentine
Brunch just got an upgrade with Eggs Florentine! This spinach-filled twist on a timeless classic proves fancy doesn’t have to be complicated!
Prep Time
15 mins
Cook Time
15 mins
Total Time
35 mins
Servings: 8
Calories: 404 kcal
Course:
Breakfast , Brunch
Cuisine:
American
Ingredients
- 4 English muffins split
- 3/4 cup grated Parmesan cheese divided
- 8 large eggs
- 1 tablespoon butter plus extra for the muffins
- 3 garlic cloves minced
- 8 ounces baby spinach
- 1/8 teaspoon crushed red pepper flakes plus extra for garnish
- kosher salt to taste
For the sauce:
- 3 large egg yolks
- 6 tablespoons unsalted butter cut into cubes
- 1 1/2 tablespoons fresh lemon juice adjust to taste
Instructions
- Preheat the broiler and toast the English muffins with a bit of butter until golden, then sprinkle with Parmesan cheese.
- Poach the 8 eggs in gently simmering water until the yolks are runny, then transfer to cool water.
- Melt 1 tablespoon butter and sauté garlic. Add spinach and cook until wilted. Sprinkle with red pepper flakes and season with salt.
- Prepare the Hollandaise sauce: Fill a medium saucepan with an inch of water and bring it to a simmer (or use a double-boiler). Place a heatproof bowl over the saucepan, ensuring the bottom of the bowl doesn’t touch the water.
- Add the egg yolks and lemon juice to the bowl. Whisk continuously until the mixture thickens slightly and becomes pale, about 2–3 minutes. The whisk should leave visible trails.
- Start adding the cold butter cubes one piece at a time. Whisk constantly, allowing each cube to melt and blend completely before adding the next. This gradual process helps stabilize the sauce and prevents it from splitting.
- Continue adding and whisking until all the butter is incorporated. The sauce should thicken to a smooth, creamy consistency that coats the back of a spoon.
- Remove from heat and season with a pinch of salt and red pepper flakes, if desired.
- Assemble the dish by topping each muffin half with spinach, a poached egg, and a generous spoonful of Hollandaise sauce.
- Garnish with red pepper flakes and serve warm.
Cup of Yum
Nutrition Information
Calories
404kcal
(20%)
Carbohydrates
17g
(6%)
Protein
13g
(26%)
Fat
32g
(49%)
Saturated Fat
18g
(90%)
Polyunsaturated Fat
2g
Monounsaturated Fat
9g
Trans Fat
1g
Cholesterol
306mg
(102%)
Sodium
389mg
(16%)
Potassium
298mg
(9%)
Fiber
1g
(4%)
Sugar
0.5g
(1%)
Vitamin A
3807IU
(76%)
Vitamin C
10mg
(11%)
Calcium
168mg
(17%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 404
% Daily Value*
| Calories | 404kcal | 20% |
| Carbohydrates | 17g | 6% |
| Protein | 13g | 26% |
| Fat | 32g | 49% |
| Saturated Fat | 18g | 90% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 306mg | 102% |
| Sodium | 389mg | 16% |
| Potassium | 298mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 0.5g | 1% |
| Vitamin A | 3807IU | 76% |
| Vitamin C | 10mg | 11% |
| Calcium | 168mg | 17% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.