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Eggs Florentine with Hollandaise Sauce and Wilted Spinach Recipe

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4.3 from 12 reviews

Eggs Florentine is a classic brunch dish featuring perfectly poached eggs atop wilted garlic spinach and toasted English muffins, all generously smothered in a rich, creamy homemade hollandaise sauce. This elegant and flavorful recipe is perfect for a leisurely weekend breakfast or special occasion meal.

  • Total Time: 30 minutes
  • Yield: 4 servings

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

Poached Eggs and Assembly

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

Instructions

  1. Make the hollandaise sauce: In a blender, combine the egg yolks, fresh lemon juice, Dijon mustard, sea salt, and cayenne pepper. Blend for 5 to 15 seconds until the mixture becomes frothy. Meanwhile, melt the unsalted butter in a small pot over medium-low heat. Once melted, transfer the butter to a glass liquid measuring cup for easy pouring. With the blender running on low speed, slowly drizzle in the hot melted butter, blending continuously until the sauce emulsifies into a thick but pourable consistency. If the sauce is too thick, add hot water one tablespoon at a time while blending to loosen it. Set the hollandaise sauce aside.
  2. Cook the spinach: Heat the extra-virgin olive oil in a large skillet over medium heat. Add the chopped garlic and cook for about 30 seconds until fragrant but not browned. Add the fresh spinach, sea salt, and freshly ground black pepper. Cook, tossing frequently, for 1 to 2 minutes until the spinach is just wilted. If the pan is not large enough for all the spinach, add it in batches, allowing each batch to wilt down before adding more.
  3. Poach the eggs: Crack four eggs individually into small bowls or ramekins. Bring a medium pot of water to a gentle boil, then add the white wine vinegar. Stir the water to create a gentle circular motion and carefully slide the eggs into the water one at a time. Stir gently again to keep eggs together and cook for 3 minutes and 30 seconds to 4 minutes. Use a slotted spoon to remove the eggs and set aside on a plate. Repeat with the remaining four eggs.
  4. Toast English muffins and assemble: Slice the English muffins in half and lightly toast them until golden. On each toasted half, layer a generous portion of the sautéed spinach followed by a poached egg. Season the eggs with sea salt and freshly ground black pepper. Drizzle the hollandaise sauce liberally over the top. Garnish with chopped fresh chives and serve immediately while warm and fresh.

Notes

  • Nutrition facts are based on four servings using the full amount of hollandaise sauce; actual nutrient intake may vary depending on how much sauce is used.
  • Use fresh spinach to ensure best flavor and texture in the sautéed greens.
  • Maintain gentle water movement when poaching to help create a neat egg shape.
  • Serve Eggs Florentine immediately for optimal taste and texture, as hollandaise sauce can thicken upon standing.
  • Author: Amelia
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegetarian

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