Eggs Florentine is a delightful variation of the classic Eggs Benedict, offering a lighter, healthier option by swapping out the ham for fresh spinach. This elegant dish combines poached eggs, wilted spinach, and a rich, buttery hollandaise sauce, all served atop a toasted English muffin. Originating from the culinary world of French-inspired American breakfasts, Eggs Florentine has become a beloved brunch staple, known for its creamy, indulgent flavors balanced by the freshness of the spinach.
The key to a perfect Eggs Florentine lies in its delicate balance of textures. The poached eggs should have a runny yolk, which, when broken, blends beautifully with the creamy hollandaise sauce. The spinach, often sautéed with a bit of garlic or nutmeg, adds an earthy, slightly bitter contrast that complements the richness of the egg and sauce. The hollandaise sauce itself, made from egg yolks, butter, and lemon juice, is the crown jewel of this dish, providing a smooth, velvety texture and a tangy depth of flavor that ties everything together.
While Eggs Florentine is often enjoyed as a breakfast or brunch dish, it’s also a versatile option for a light lunch or dinner. It pairs wonderfully with a side of roasted potatoes, a light salad, or even fresh fruit, making it suitable for various occasions. Some variations of the dish may include other greens or herbs, but spinach remains the star ingredient, providing both flavor and color.
This dish is a great choice for those looking for something indulgent yet not too heavy. The balance of fresh vegetables, rich sauce, and tender poached eggs makes Eggs Florentine a perfect combination of comfort and sophistication. This is a must-have breakfast!
Ingredients
- 2 egg Poached
- 1 cup spinach Fresh, sautéed
- 1 tablespoon butter For sautéing
- 1 tablespoon white vinegar For poaching
- 1 English muffin Toasted
- 1/4 cup hollandaise sauce Prepared
- to taste salt and pepper
Instructions
- Bring a pot of water to a simmer and add the white vinegar.
- Carefully crack and poach the eggs in the simmering water for about 3-4 minutes until the whites are set.
- In a skillet, melt butter over medium heat and sauté the spinach until wilted. Season with salt and pepper.
- Toast the English muffin halves.
- Place sautéed spinach on each toasted muffin half.
- Top each with a poached egg.
- Drizzle hollandaise sauce over the eggs and serve immediately.
Nutrition
Good recipe, but it took way longer to cook than I thought. Next time I’ll prepare everything first.
I totally get that! Prepping everything ahead of time really helps. What do you think about adding some cheese to the recipe?
I found it pretty quick! Maybe it’s just the stove? Mine cooks fast. But sounds good anyway.
I tried this but I don’t understand why vinegar is needed in the egg poaching? It didn’t work well for me, ended up a mess.
Delicious! The hollandaise was creamy and the eggs turned out perfect. Will make again!