Eggs Florentine

Eggs Florentine replaces meat with spinach, and still manages to be more decadent than traditional eggs Benedict. Buttery, creamed spinach takes the place of lean Canadian bacon, but everything else is exactly what you want in this favorite brunch dish—hollandaise sauce, toasted English muffins, and a perfectly runny poached egg.

For a little excitement and pop, we love stirring hot sauce into the hollandaise. English muffins make the perfect vehicle, although you could pick another option, like a bagel or croissant. A slice of seedy bread would be excellent, too.

What Is Eggs Florentine?

Eggs Florentine is a twist on classic eggs Benedict—an indulgent dish that features English muffins, Canadian bacon, poached eggs, and hollandaise. In the Florentine version, the Canadian bacon is swapped for sautéed spinach, introducing a pop a vibrant color and a subtle, earthy flavor to the dish.

Though its exact origin is unclear, Catherine de' Medici, the great-granddaughter of Florence's Renaissance ruler Lorenzo the Magnificent, married Henry II of France in 1533. It's said that she brought her love for spinach—and her Florentine chefs—with her to France, popularizing dishes that incorporated her favorite vegetable. This led to the term "Florentine" being associated with recipes that feature spinach.

Ingredients for Eggs Florentine

Poached eggs, sautéed spinach, a rich hollandaise, and toasty English muffins combine for this rich and flavorful brunch dish. To makes eggs Florentine, you'll need:

• Salted butter: Adds richness and a velvety texture to the hollandaise, while also being used to sauté the spinach.
• Garlic clove: Infuses a subtle garlicky flavor into the spinach.
• Baby spinach: The signature ingredient in eggs Florentine, contributing a fresh, earthy component to the dish.
• Heavy whipping cream: Adds a creamy, indulgent touch to the sautéed spinach.
• Large egg yolks: Emulsifies the hollandaise sauce, giving it a thick, luxurious texture.
• Fresh lemon juice: Adds acidity to balance the richness of the hollandaise.
• Hot sauce: Adds a subtle heat to the hollandaise.
• Warm tap water: Thins the consistency of the sauce as needed.
• White vinegar: Added to the poaching liquid to help coagulate the egg whites while poaching.
• Large eggs: The heart of eggs Florentine; perfectly poached before serving.
• English muffins: Acts as the vehicle for the dish, giving all the delicate ingredients a base.
• Cracked black pepper: Adds a final touch of seasoning to the dish.

How To Make Eggs Florentine

While making your own hollandaise and poaching eggs might seem intimidating, you'll be surprised to find that this dish comes together in just 30 minutes. Full instructions are below, but here's a brief recap before you get started:

• Cook spinach: Melt 2 tablespoons butter in a large skillet. Add garlic; cook, stirring, until softened. Add spinach and cook until almost all wilted. Add cream and continue cooking until spinach is wilted. Remove from heat; cover.
• Warm butter and water: Melt remaining butter in a small saucepan. Keep warm over low until ready to use. Bring 1 inch of water to a simmer in separate saucepan. Reduce heat to low.
• Start hollandaise: Whisk together egg yolks and lemon juice in a heatproof bowl. Place bowl over hot water and cook, whisking, until warm to the touch (about 85°F).
• Add melted butter: Slowly drizzle in melted butter, whisking vigorously until thickened.
• Add hot sauce: Turn off heat; add hot sauce. Adjust consistency with water as desired. Cover to keep warm.
• Poach eggs: Bring 1 1/2 inches of water in a large saucepan to a simmer. Stir in vinegar and reduce heat to medium-low. Swirl water with a spoon to create a whirlpool. Crack in two eggs, one at a time. Simmer until whites are set. Transfer poached eggs to a plate; blot dry with paper towels. Repeat with remaining eggs.
• Assemble: Mound spinach onto English muffin halves. Top with poached eggs and hollandaise. Garnish with black pepper.

Eggs Florentine Variations

To add your own unique twist to this elegant dish, consider these variations:

• Aromatics: Cook shallots or minced onions in the place of the garlic if preferred.
• Heat: Add crushed red pepper flakes to the spinach for a touch of heat, or serve the dish with hot sauce.
• Spinach: If you don't have baby spinach on hand, Swiss chard, watercress, kale, or other favorite greens can take its place.
• Hollandaise: Add whole grain mustard, tarragon, chives, or other herbs to the hollandaise for a unique flavor profile.
• English muffins: While English muffins are traditional, sourdough bread, bagels, or croissants can act as a unique base. You can also use whole-grain English muffins for a nutrient-rich alternative.
• Protein: Add smoked salmon, prosciutto, or bacon for additional protein and flavor.
• Cheese: Top the dish with grated Parmesan for a nutty, umami-rich addition.

Our Tips for the Best Poached Eggs

If you're new to poaching, the process can seem tricky. But in reality, following a few key tips will ensure success every time:

• Use fresh eggs: Fresh eggs have firmer whites that hold together better during poaching.
• Crack into a bowl or ramekin: Crack the eggs into a bowl or ramekin before adding to the water for a gentle slide into the poaching liquid.
• Vinegar: Adding vinegar to the poaching liquid helps the egg whites coagulate (hold together) more quickly.
• Simmer: Keep the water at a gentle simmer rather than a rolling boil; boiling can cause the eggs to break apart.
• Whirlpool effect: Create a swirling motion in the water to help center the egg, allowing the whites to wrap around themselves for the tightest results.
• Presentation: Achieve a photo-worthy finish by blotting the poached eggs to remove excess moisture and trimming any frayed edges.

Our Tips for the Best Hollandaise

If you've made hollandaise before, but it separated, or just wasn't all that tasty, read through these tips before starting:

• Whisk constantly: Continuously whisk the egg yolks as they heat to prevent scorching.
• Add melted butter gradually: Slowly drizzle in the melted butter while whisking to achieve a stable emulsion. Whisk vigorously for a smooth texture.
• Adjust the consistency: Add warm water as needed for a pourable consistency.
• Season generously: For the best flavor, season the sauce generously with lemon juice, salt, and pepper to balance its richness.
• Emulsify: If your sauce separates (it happens to the best of us), add a teaspoon of warm water and whisk vigorously to bring it back together. If that doesn't work, whisk a fresh egg yolk in a separate bowl and gradually incorporate the broken hollandaise into it.

How To Keep Poached Eggs and Hollandaise Warm

To keep poached eggs and hollandaise warm until you're ready to serve without overcooking them, place the poached eggs in a bowl of warm water, which will maintain their temperature while preventing them from cooking further. For the hollandaise sauce, use a thermos or insulated container to keep it warm, or set the bowl of hollandaise over a warm water bath to maintain its silky consistency.

Make sure to measure out all of your ingredients before starting. It's essential to coordinate your cooking so that both the eggs and hollandaise are ready around the same time, ensuring that everything is at the perfect temperature when you're ready to serve. Serve promptly for the best flavor and texture.

Can I Make Eggs Florentine Ahead?

Components of eggs Florentine can be made ahead—a great way to stay on top of busy mornings or remain stress-free when hosting brunch. To do this, prepare the sautéed spinach the night before using. Store in the refrigerator in an airtight container, and reheat on the stovetop when needed. You can also prepare the hollandaise and poached eggs about an hour in advance. Keep the hollandaise warm in a thermos or over a warm water bath, and refrigerate the poached eggs. Before using, drop the eggs into simmering water for a few seconds to quickly reheat.

More Classic Egg Dishes You'll Love

From sophisticated brunch dishes to everyday breakfasts, these classic egg recipes will never let you down:

• Goldenrod Eggs
• Egg In A Hole
• Eggs Benedict
• Perfect Over-Easy Eggs
• Sunny-Side-Up Eggs
• Egg In A Biscuit
• Quiche Lorraine