Eggs Florentine

Name: Eggs Florentine
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 4 English muffins split and toasted; 8 large eggs; 1 tbsp white vinegar for poaching; Fresh spinach; Extra-virgin olive oil; Sea salt; Freshly ground black pepper; Egg yolks for the hollandaise; Fresh lemon juice for the hollandaise; Melted butter for the hollandaise; Sea salt for the hollandaise; Cayenne pepper for the hollandaise, optional

The greener cousin of eggs Benedict — toasted English muffins, wilted spinach, soft poached eggs, and a lemony hollandaise.

DifficultyMediumTotal time30 minServes4

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Overview

Prep10 min

Cook20 min

Total30 min

Servings4

DifficultyMedium

Equipment

Blender or whisk
Skillet
Saucepan
Small bowls

Method

Make the hollandaise

Make the hollandaise by blending or whisking the egg yolks and lemon juice while slowly adding warm melted butter until the sauce is smooth and creamy.

Season and keep warm

Season the hollandaise with salt and a small pinch of cayenne if desired. Keep warm.

Wilt the spinach

Heat a little olive oil in a skillet. Add the spinach and cook just until wilted. Season with salt and pepper.

Heat the poaching water

Bring a saucepan of water to a gentle simmer and add the vinegar.

Slide in the eggs

Crack each egg into a small bowl, then carefully slide it into the simmering water.

Poach

Poach until the whites are set but the yolks remain soft.

Assemble

Place sautéed spinach over each toasted English muffin half.

Top and sauce

Top with a poached egg and spoon hollandaise over the top.

Serve

Finish with black pepper and serve immediately.

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Tips

NoteThe water should barely simmer when you're poaching eggs. A violent boil turns those pretty whites into something much more dramatic.

NoteMake the hollandaise before poaching the eggs. Once the eggs are ready, I don't like making them wait.

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Nutrition

AllergensEggs, Dairy, Gluten

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Storage

Best freshServe immediately — poached eggs and hollandaise both wait for no one. Leftover hollandaise keeps a day refrigerated and re-blends gently over warm water.

Frequently asked

Why vinegar in the poaching water?+

A little vinegar helps the whites set quickly and stay tidy around the yolk — you won't taste it.

My hollandaise broke. Can I fix it?+

Usually yes — whisk it slowly over very low heat, or start with a fresh yolk and whisk the broken sauce into it gradually.

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