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Eggs Florentine served on a toasted muffin with sautéed spinach, poached egg, and hollandaise sauce

Eggs Florentine with Fresh Spinach and Hollandaise Sauce

Eggs Florentine is a classic brunch dish made with toasted English muffins, sautéed spinach, poached eggs, and creamy hollandaise sauce. It’s a lighter, vegetarian twist on Eggs Benedict—perfect for a rich yet fresh meal. This recipe serves 4 and comes together in just a few simple steps.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4
Course: Breakfast, brunch
Cuisine: French, Italian-inspired
Calories: 400
Ingredients Method

Ingredients
  

For Eggs
  • 4 English muffins halved and toasted
  • 8 eggs for poaching
  • 2 tablespoons white vinegar for poaching water
  • 4 cups fresh spinach
  • 2 garlic cloves minced
  • 1 tablespoon olive oil or butter
  • Salt and pepper to taste
For the Hollandaise Sauce:
  • 3 egg yolks
  • 1 tablespoon lemon juice
  • 1/2 cup 1 stick unsalted butter, melted
  • Pinch of salt
  • Pinch of cayenne optional

Method
 

  1. Sauté Spinach: Heat olive oil in a pan. Add garlic and spinach. Cook until wilted (2–3 minutes). Season lightly with salt and pepper.
  2. Poach Eggs: Fill a saucepan with water. Add vinegar and bring to a gentle simmer. Crack eggs into small bowls and gently slide into the water. Poach for 3 minutes. Remove with a slotted spoon.
  3. Make Hollandaise Sauce: In a blender, combine egg yolks and lemon juice. Blend for 15 seconds. Slowly pour in hot melted butter while blending until thick and smooth. Add salt and cayenne.
  4. Assemble: Place sautéed spinach on each toasted muffin half. Top with a poached egg. Spoon over hollandaise sauce. Serve immediately.