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Easy Eggs Florentine Recipe

Easy Eggs Florentine Recipe

Classic Eggs Florentine with silky blender Hollandaise, garlicky sautéed spinach, and perfectly poached eggs on toasted English muffins—ready in 30 minutes.
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Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 2
Calories: 120kcal

Ingredients
 

Main Ingredients

  • 2 English muffins split and toasted
  • 4 large eggs
  • 4 cups baby spinach packed
  • 1 tablespoon olive oil
  • 1 clove garlic minced
  • 6 tablespoons unsalted butter melted and hot
  • 2 egg yolks for Hollandaise
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon white vinegar for poaching water
  • 0.5 teaspoon kosher salt divided
  • 0.25 teaspoon black pepper freshly ground
  • 0.13 teaspoon cayenne pepper optional

Instructions

Preparation Steps

  • Melt the butter until fully liquid and hot but not browned; keep warm.
  • Make the Hollandaise: In a blender, add egg yolks and lemon juice with a pinch of salt. Blend for 10 seconds. With the motor running, slowly stream in the hot melted butter until thick and silky. Blend in the cayenne. Keep warm in a small thermos or a bowl set over warm (not hot) water.
  • Sauté the spinach: Heat olive oil in a skillet over medium heat. Add garlic and cook 30 seconds. Add spinach and 0.25 teaspoon salt; cook, tossing, until wilted and glossy, 2 to 3 minutes. Finish with black pepper. Keep warm.
  • Poach the eggs: Bring 2 to 3 inches of water to a gentle simmer in a saucepan and add the vinegar. Crack each egg into a small cup. Swirl the water and slide the eggs in one at a time. Poach until whites are set and yolks are still runny, about 3 minutes. Remove with a slotted spoon and drain on paper towels; lightly season with a pinch of salt.
  • Toast the English muffins until golden.
  • Assemble: Place muffin halves on plates, top with sautéed spinach, then a poached egg on each half. Spoon Hollandaise over the top and serve immediately.

Notes

Keep Hollandaise warm, not hot, to avoid splitting. For a lighter version, use half the butter and whisk in 2 tablespoons warm water at the end. Add a pinch of nutmeg to the spinach for a classic bistro touch.