Eggs Florentine
Ingredients
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- 10 tbsp unsalted butter – melted (for Hollandaise)
- 3 large large egg yolks
- 1 tbsp lemon juice – freshly squeezed
- 1 tbsp warm water
- 1/8 tsp cayenne pepper
- 1/4 tsp kosher salt – for Hollandaise
- 2 tbsp unsalted butter – for sautéing spinach
- 1 small shallot – finely chopped
- 1 clove garlic – minced
- 16 ounces baby spinach – rinsed and dried
- 1/8 tsp ground nutmeg
- 1/2 tsp kosher salt – for spinach
- 1/4 tsp black pepper – freshly ground
- 2 tbsp distilled white vinegar – for poaching water
- 8 large large eggs
- 4 pieces english muffins – split
Instructions
1. Set up a medium saucepan with 2–3 inches of water and bring it to a bare simmer over medium heat; reduce to low to maintain tiny bubbles.
2. Make the Hollandaise: In a small pan, heat 10 tbsp unsalted butter until fully melted and hot but not browned. In a heatproof bowl set over barely simmering water, whisk together the egg yolks, lemon juice, and warm water until thickened and the whisk leaves trails, 2–3 minutes. Slowly drizzle in the hot melted butter while whisking constantly until the sauce is glossy and pourable, 2–3 minutes. Whisk in 0.25 tsp kosher salt and the cayenne. Keep warm off heat; if it thickens, whisk in a few drops of warm water.
3. Sauté the spinach: In a large skillet over medium heat, melt 2 tbsp unsalted butter. Add the finely chopped shallot and cook until translucent, 2–3 minutes. Stir in the minced garlic for 30 seconds. Add the baby spinach in batches, tossing until just wilted and any released moisture cooks off, 2–4 minutes total. Season with 0.5 tsp kosher salt, black pepper, and nutmeg. Keep warm.
4. Poach the eggs: Add the distilled white vinegar to the simmering water. Crack the large eggs into small cups. Slide in 3–4 eggs at a time and poach at a bare simmer until the whites are set and the yolks are still soft, 3–4 minutes. Transfer to a paper towel–lined plate and repeat with remaining eggs.
5. Toast the english muffins until golden.
6. Assemble: Spoon a bed of sautéed spinach on each toasted muffin half, top with a poached egg, and nap with warm Hollandaise. Serve immediately while hot and saucy.
Eggs Florentine is a brunch favorite built on the harmony of silky Hollandaise, tender poached eggs, and a buttery bed of sautéed spinach atop crisp, toasty English muffins. The richness of the sauce and runny yolk is balanced by the gentle sweetness and minerality of spinach, with a subtle lift from lemon and a hint of spice. Each bite brings contrast in textures—creamy, delicate, and crunchy—that makes the dish both indulgent and bright.
The term “Florentine” in culinary tradition signals the presence of spinach, a nod to the Renaissance associations with Florence and Catherine de’ Medici. While French cuisine offers oeufs à la Florentine—poached eggs on spinach under a Mornay sauce—the English muffin–topped, Hollandaise-dressed version emerged through Anglo-American brunch culture, influenced by Eggs Benedict. Today, Eggs Florentine stands as a vegetarian counterpart to Benedict, retaining classic technique while centering spinach as the defining element.