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Eggs Florentine

Eggs Florentine

The ultimate comfort food, Eggs Florentine combines creamy Hollandaise with rich poached eggs and fresh spinach over toasted English muffins. Perfect for brunch or any occasion, it’s an easy yet elegant dish that will impress your guests. Try making it tonight!
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 8 servings
Course: Breakfast
Cuisine: American
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

  • 4 pieces English muffins Split and toasted.
  • 3/4 cup Parmesan cheese Grated and divided.
  • 8 large eggs Poached for topping.
  • 1 tablespoon butter Plus extra for the muffins.
  • 3 cloves garlic Minced for sautéing.
  • 8 ounces baby spinach Fresh for the dish.
  • 1/8 teaspoon crushed red pepper flakes Plus extra for garnish.
  • Kosher salt To taste.
  • 3 large egg yolks Essential for Hollandaise.
  • 6 tablespoons unsalted butter Cut into cubes for sauce.
  • 1 1/2 tablespoons fresh lemon juice Adjust to taste.

Equipment

  • Saucepan
  • Skillet
  • Large Pot
  • Grater
  • Mixing Bowl
  • Blender
  • Frying Pan
  • Food Processor
  • Whisk

Method
 

  1. Preheat your broiler. Slice the English muffins in half and toast them with a bit of butter until they achieve a golden brown color. Once toasted, sprinkle a generous amount of Parmesan cheese on top and set aside, allowing the cheese to melt slightly from the residual heat.
  2. Prepare to poach the eggs. Bring a pot of water to a gentle simmer, ensuring it’s not boiling hard. Carefully place the eggs in the water, cooking until the yolks are runny, which should take about three to four minutes. After cooking, transfer them immediately to a bowl of cool water to stop the cooking process.
  3. In a skillet, melt 1 tablespoon of butter over medium heat. Add the minced garlic and sauté for about a minute until it becomes fragrant. Be cautious not to burn it, as burnt garlic can ruin the dish.
  4. Next, add the baby spinach to the skillet, cooking until it wilts, which will take about two to three minutes. As it cooks, sprinkle in the crushed red pepper flakes and season with Kosher salt to your liking. Stir well to ensure the spices are evenly distributed.
  5. Now, let’s prepare the famous Hollandaise sauce. Fill a medium saucepan with about an inch of water and bring it to a gentle simmer. If you have a double-boiler, this is the perfect time to use it. Place a heatproof bowl over the saucepan, making sure it doesn’t touch the water.
  6. Into that bowl, add the egg yolks and lemon juice. Whisk continuously for about two to three minutes, or until the mixture thickens slightly and becomes pale in color. You should see visible trails from the whisk as you whisk.
  7. Gradually start adding the cold butter cubes one at a time, whisking constantly. This gradual process is vital as it helps stabilize the sauce, keeping it creamy and preventing it from splitting. Wait until each cube melts and blends in before adding the next.
  8. Once all the butter is incorporated, remove the bowl from the heat. The sauce should be thick and creamy, coating the back of a spoon. Season with additional Kosher salt and a pinch of red pepper flakes if desired.
  9. Finally, it’s time to assemble your Eggs Florentine. On each toasted half of the English muffin, layer a generous bed of the sautéed spinach, followed by a beautifully poached egg. Drizzle a spoonful of the rich Hollandaise sauce over the top.
  10. Garnish with more red pepper flakes for added flair, and serve warm. Enjoy every bite of this luxurious dish that’s sure to impress your friends and family!

Notes

If you have leftovers, store them in an airtight container in the fridge. Reheat gently to maintain the poached egg's texture.