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Eggs Florentine served on a white plate with poached eggs, spinach, and hollandaise sauce on toasted muffins.

Eggs Florentine recipe

Eggs Florentine is a classic vegetarian brunch dish made with toasted English muffins, sautéed spinach, poached eggs, and creamy hollandaise sauce. This simple recipe serves 4 and comes together in about 30 minutes—perfect for a healthy, elegant, and satisfying meal.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Breakfast, brunch
Cuisine: french-inspired with italian roots
Calories: 400
Ingredients Method

Ingredients
  

  • 4 English muffins split and toasted
  • 8 large eggs
  • 8 cups fresh spinach about 200g
  • 1 tablespoon olive oil
  • 1 small garlic clove minced (optional)
  • Salt and pepper to taste
For the Hollandaise Sauce:
  • 3 large egg yolks
  • ½ cup unsalted butter melted
  • 1 tablespoon lemon juice
  • Pinch of salt
  • Dash of cayenne or paprika optional

Method
 

  1. Sauté the Spinach: Heat olive oil in a pan over medium heat. Add garlic (optional), then spinach. Cook until wilted (2–3 minutes). Season with salt and pepper. Set aside.
  2. Poach the Eggs: Fill a saucepan with water, add a splash of vinegar, and bring to a light simmer. Crack each egg into a cup, then slide it into the water. Cook for 3–4 minutes until whites are set. Remove with a slotted spoon.
  3. Make the Hollandaise: Whisk egg yolks and lemon juice in a heatproof bowl. Place over simmering water (don’t let the bowl touch the water). Slowly whisk in melted butter until thick and smooth. Add salt and cayenne.
  4. Assemble the Dish: Place toasted muffin halves on plates. Top with spinach, a poached egg, and spoonfuls of hollandaise sauce.
  5. Serve Immediately: Garnish with chopped chives or paprika if desired. Serve warm and enjoy!