Description
Eggs Florentine is a classic brunch dish featuring poached eggs over sautéed spinach and toasted English muffins, topped with rich hollandaise sauce. It’s a comforting and elegant meal perfect for weekends.
Ingredients
- 2 English muffins, split
- 4 large eggs
- 5 ounces fresh spinach
- 1 tablespoon extra-virgin olive oil
- 1 garlic clove, minced
- 1/2 teaspoon sea salt
- Freshly ground black pepper, to taste
- 1/2 cup hollandaise sauce
- 1 teaspoon white vinegar
Instructions
- Toast the English muffin halves until golden and set aside.
- Heat olive oil in a skillet over medium heat. Add garlic and sauté briefly, then add spinach and cook until wilted. Season with salt and pepper.
- Bring a pot of water to a gentle simmer and add the vinegar. Crack each egg into a small bowl and carefully slide into the water. Poach for 3–4 minutes until whites are set and yolks remain soft.
- Remove eggs with a slotted spoon and drain.
- To assemble, place spinach on each toasted muffin half, top with a poached egg, and spoon hollandaise sauce over each.
- Season with additional salt and pepper if desired and serve immediately.
Notes
- Use fresh eggs for best poaching results.
- Keep hollandaise warm but not too hot to prevent curdling.
- Add a squeeze of lemon juice to brighten the flavors.
- Serve immediately for best texture and taste.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 380 kcal
- Sugar: 4 g
- Sodium: 520 mg
- Fat: 22 g
- Saturated Fat: 9 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 16 g
- Cholesterol: 370 mg
