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Eggs Florentine with Poached Eggs, Spinach, and Hollandaise Sauce Recipe

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Eggs Florentine is a classic breakfast dish featuring poached eggs served on toasted English muffins with sautéed spinach and topped with a rich, creamy hollandaise sauce. This elegant and flavorful recipe is perfect for a special brunch or a satisfying morning meal.

Ingredients

Hollandaise Sauce

  • 3 large egg yolks
  • 1 tablespoon fresh lemon juice
  • ½ teaspoon Dijon mustard
  • Heaping ¼ teaspoon sea salt
  • 2 pinches cayenne pepper
  • ½ cup unsalted butter
  • Hot water, as needed

Spinach

  • 1 tablespoon extra-virgin olive oil
  • 2 garlic cloves, chopped
  • 10 ounces fresh spinach
  • ½ teaspoon sea salt
  • Freshly ground black pepper, to taste

Poached Eggs and Assembly

  • 8 large eggs
  • 1 tablespoon white wine vinegar
  • 4 English muffins
  • Sea salt and freshly ground black pepper, to taste
  • Chopped fresh chives, for garnish

Instructions

  1. Make the hollandaise sauce: In a blender, combine the egg yolks, lemon juice, Dijon mustard, sea salt, and cayenne pepper. Blend for 5 to 15 seconds until the mixture is frothy.
  2. Melt the butter: Place the unsalted butter in a small pot over medium-low heat and cook, stirring until fully melted. Pour the hot melted butter into a glass measuring cup for easy pouring.
  3. Emulsify the hollandaise: With the blender running on low, slowly drizzle in the hot melted butter, blending continuously until the sauce thickens but remains pourable. If the sauce is too thick, add hot water one tablespoon at a time to loosen the consistency. Set the sauce aside.
  4. Cook the spinach: Heat olive oil in a large skillet over medium heat. Add chopped garlic and cook for about 30 seconds until fragrant but not browned. Add the fresh spinach, sea salt, and freshly ground black pepper. Toss and cook for 1 to 2 minutes until the spinach is just wilted. If necessary, add spinach in batches to avoid overcrowding the pan.
  5. Poach the eggs: Crack four eggs into separate small bowls or ramekins. Bring a medium pot of water to a gentle boil, add the white wine vinegar, and stir to create a circular motion. Gently slide eggs into the water and stir gently again. Poach eggs for 3 minutes and 30 seconds to 4 minutes until whites are set but yolks remain soft. Use a slotted spoon to remove the eggs, place aside, and repeat with remaining eggs.
  6. Toast English muffins: Slice English muffins in half and toast lightly until golden brown.
  7. Assemble the Eggs Florentine: Place a generous amount of sautéed spinach on each toasted English muffin half. Top each with a poached egg, season with sea salt and freshly ground black pepper, then drizzle with hollandaise sauce. Garnish with chopped fresh chives and serve immediately.

Notes

  • Use fresh eggs for best poaching results as they hold their shape better in water.
  • Adjust cayenne pepper in hollandaise to your spice preference.
  • Serve immediately to enjoy the hollandaise sauce at its best consistency and flavor.
  • If hollandaise thickens too much upon standing, gently rewarm it with a bit of hot water and whisk before serving.
  • White wine vinegar helps poach the eggs by helping the egg whites coagulate quickly.

Find it online: https://glowcooks.com/eggs-florentine-with-poached-eggs-spinach-and-hollandaise-sauce-recipe/