Eggs Florentine with Spinach and Hollandaise Recipe
Eggs Florentine is a classic breakfast dish featuring perfectly poached eggs served over sautéed spinach and toasted English muffins, all topped with rich and creamy hollandaise sauce. This elegant and nutritious recipe is perfect for a leisurely weekend brunch or special occasion.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 2 servings
- Category: Breakfast
- Method: Stovetop
- Cuisine: French-American
Ingredients
Spinach Sauté
- 1 tablespoon olive oil
- 2 garlic cloves, minced
- 1 (8-ounce) container fresh baby spinach
- ¼ cup freshly grated parmesan cheese
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Eggs and Assembly
- 4 large eggs
- 1 tablespoon white vinegar
- 2 English muffins, split and toasted
- Freshly ground black pepper, optional
- 1/3 cup hollandaise sauce
Instructions
- Sauté the spinach: In a large skillet over medium heat, heat the olive oil. Add the minced garlic and sauté for about 30 seconds until fragrant. Add the fresh baby spinach and cook, stirring often, until wilted, about 2-3 minutes. Sprinkle the grated parmesan cheese and season with salt and black pepper. Remove from heat and keep warm.
- Prepare to poach eggs: Fill a large saucepan with about 3 inches of water and bring it to a gentle simmer over medium heat. Add the white vinegar to the water, which helps the egg whites to coagulate faster.
- Poach the eggs: Crack one egg into a small bowl or ramekin. Stir the simmering water with a spoon to create a gentle whirlpool, then carefully slide the egg into the center of the whirlpool. Poach the egg for about 3-4 minutes depending on your desired doneness (3 minutes for runny yolk, 4 for slightly firmer). Remove the poached egg with a slotted spoon and place it on a paper towel-lined plate to drain excess water. Repeat with remaining eggs.
- Assemble the Eggs Florentine: Place the toasted English muffin halves evenly on serving plates. Distribute the sautéed spinach evenly over each muffin half. Gently place a poached egg on top of the spinach. Spoon warm hollandaise sauce generously over each poached egg. Optionally, season with freshly ground black pepper to taste.
- Serve immediately: Eggs Florentine is best served right away to enjoy the perfect combination of flavors and textures. Accompany with your favorite breakfast sides or fresh fruit for a complete meal.
Notes
- This dish is best enjoyed fresh and immediately after assembly.
- The sautéed spinach can be made up to 3 days in advance and stored in the refrigerator; reheat gently before using.
- Hollandaise sauce can be prepared in advance and stored in the refrigerator for one day; rewarm carefully in a double boiler or microwave in short bursts to avoid curdling.
- To poach eggs perfectly, use fresh eggs and maintain a gentle simmer for delicate cooking.
- When reheating spinach or hollandaise, avoid overheating to maintain flavor and texture.
