Description
Eggs Florentine is a classic brunch dish featuring poached eggs served atop sautéed spinach on toasted English muffins, generously topped with rich and creamy Hollandaise sauce. This recipe combines perfectly cooked eggs, wilted spinach, and a luxurious sauce for a sophisticated breakfast or brunch option that is both flavorful and elegant.
Ingredients
Units
Scale
For the Eggs and Base
- 4 large eggs
- 4 English muffins
- 2 tablespoons white vinegar
- 2 tablespoons unsalted butter
- 1/4 cup heavy cream
- 10 cups baby spinach leaves
- Salt and pepper, to taste
For the Hollandaise Sauce
- 4 tablespoons butter
- 4 egg yolks
- 1 tablespoon lime juice (or lemon juice)
- 1 tablespoon heavy whipping cream
- Salt and pepper, to taste
Instructions
- Make the Hollandaise Sauce: Melt butter in a small saucepan over low heat until it is just melted. In a separate bowl, beat the egg yolks with lime juice, heavy cream, salt, and pepper until well combined. Slowly temper the eggs by adding a small amount of hot melted butter while stirring vigorously to prevent curdling. Gradually add more hot butter, a spoonful at a time, until the mixture is warm. Return the mixture to the saucepan and cook over very low heat for a few seconds until slightly thickened, stirring constantly.
- Poach the Eggs: Fill a deep saucepan with about 3 inches of water, bring to a simmer, then add a splash of vinegar. Crack each egg into a small dish or measuring cup. Create a gentle whirlpool in the water with a spoon and gently slide each egg into the center of the whirlpool. Cook for 3-4 minutes for a runny yolk or longer if a firmer yolk is preferred. Remove with a slotted spoon and drain on paper towels.
- Prepare the Spinach: In a large skillet, melt the butter over low heat. Add heavy cream and simmer until it begins to thicken slightly. Add baby spinach leaves and cook for 2-3 minutes until wilted. Season with salt and pepper to taste, then remove from heat.
- Assemble the Dish: Toast English muffins and spread lightly with butter. Layer the sautéed spinach on top of each muffin half. Place a poached egg on the spinach, then generously spoon the Hollandaise sauce over the top. Serve immediately.
Notes
- For the best flavor, prepare the Hollandaise sauce just before serving. It can be made a day ahead, stored in the refrigerator, and gently reheated in the microwave for 10-20 seconds before use.
- Use fresh eggs for poaching to ensure the best texture and appearance.
- Ensure water stays just below boiling point during poaching to prevent eggs from breaking apart or overcooking.
- This recipe can be doubled or tripled easily to serve larger groups.
Nutrition
- Serving Size: 1 serving
- Calories: 380 kcal
- Sugar: 2 g
- Sodium: 530 mg
- Fat: 28 g
- Saturated Fat: 14 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.5 g
- Carbohydrates: 22 g
- Fiber: 4 g
- Protein: 16 g
- Cholesterol: 210 mg
