Eggs Florentine is a delicious meal for breakfast, brunch, or lunch. It is easy to make and packed full of nutrients. The dish consists simply of a poached egg and spinach on an English muffin, topped with hollandaise sauce.
Many people do not make this dish as they think that Hollandaise sauce is something that only chefs make. However, this is not the case, as this sauce is easier to make than people believe.
Here is how to make eggs Florentine for four people.
| Preparation time: 5 minutes | |
| Cooking time: 15 minutes | |
| Servings: 2 | |
| Vegetarian/ vegan: Vegetarian- YES Vegan- NO | |
| Dairy-free: NO | |
| Gluten-free: NO |
Ingredients for Eggs Florentine
- 4 eggs
- 2 large handfuls of spinach
- 2 English muffins, halved
- Black pepper
Ingredients for the Hollandaise Sauce
- 3½oz/ 100g butter, cubed
- 2 egg yolks
- ½ tbsp cold water
- ½ tbsp lemon juice
- salt and freshly ground black pepper
How to Make the Hollandaise Sauce
- The first step is to make your hollandaise sauce.
- Put the butter in a saucepan over low heat until melted, then remove from the heat.
- Bring a pan of water to a simmer, then cover with a mixing bowl. Make sure the bowl does not touch the water.
- Add the egg yolks to the mixing bowl over the pan and beat until the yolks have become a tick, pale mixture.
- Add the water and lemon juice while continuing to whisk the mixture.
- Season with salt and freshly ground black pepper.
- Add half of the melted butter and stir for a further two minutes.
- Remove the bowl from the heat and slowly add the remaining butter while stirring.
- Season to taste with more salt, black pepper and lemon juice if necessary.
- If you are serving this sauce warm, then rest the bowl over a pan of lukewarm water until you are ready to serve the dish.
How to Make Eggs Florentine
- Put a teaspoon of vinegar into the pan of simmering water that you used while making the hollandaise sauce.
- Use the same spoon to stir the water so it is swirling.
- Break the eggs into the middle of the swirling water. The vinegar and swirling motion will keep your egg whites together.
- Poach the eggs for 4 minutes or until they are cooked to your liking.
- While the eggs are in the pan, cover the pan with a steamer or colander containing the spinach so that the spinach will steam and wilt.
- Meanwhile, grill the English muffins until they are golden on both sides and then butter.
- Top the muffins with the spinach, then the poached egg, followed by the hollandaise sauce.
- Season your eggs Florentine with black pepper.