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Close-up of Eggs Florentine with smoked salmon, poached egg, and hollandaise sauce on a toasted muffin with spinach.

Perfect Eggs Florentine with Spinach and Smoked Salmon

Eggs Florentine with Spinach and Smoked Salmon is a delicious brunch dish made with toasted English muffins, sautéed spinach, silky smoked salmon, and poached eggs topped with creamy hollandaise sauce. It’s elegant, easy to make, and perfect for a special breakfast or weekend 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
Calories: 480
Ingredients Method

Ingredients
  

  • 8 eggs for poaching
  • 4 English muffins split and toasted
  • 200 g 7 oz smoked salmon, thinly sliced
  • 4 cups fresh baby spinach
  • 2 tsp olive oil or butter
  • Salt and pepper to taste
  • Chopped chives for garnish
For Hollandaise Sauce:
  • 3 egg yolks
  • 150 g 10 tbsp unsalted butter, melted
  • 1 tbsp lemon juice
  • Pinch of salt
  • Warm water as needed to thin

Method
 

  1. Sauté Spinach: Heat olive oil in a pan. Add spinach and cook until wilted. Season with salt and pepper. Set aside.
  2. Make Hollandaise: Whisk egg yolks and lemon juice in a bowl over simmering water. Slowly add melted butter while whisking until thick. Add a bit of warm water if too thick. Season with salt. Keep warm.
  3. Poach Eggs: Bring water with a splash of vinegar to a light simmer. Crack eggs into small bowls, then slide into water. Poach for 3–4 minutes. Remove with a slotted spoon.
  4. Toast Muffins: Toast the English muffins until golden and crisp.
  5. Assemble: On each muffin half, layer sautéed spinach, smoked salmon, and a poached egg. Spoon over warm hollandaise sauce. Garnish with chives.