Description
Classic Eggs Florentine made with toasted English muffins, sautéed spinach, perfectly poached eggs, and rich buttery hollandaise sauce for an elegant brunch favorite.
Ingredients
Scale
- 2 English muffins, split
- 4 cups fresh spinach
- 4 large eggs
- 1/2 cup unsalted butter, melted
- 3 egg yolks
- 1 tablespoon lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon white vinegar
Instructions
- In a heatproof bowl over gently simmering water, whisk egg yolks and lemon juice until slightly thickened.
- Slowly drizzle in melted butter while whisking continuously until the sauce becomes smooth and creamy. Season with salt and black pepper. Keep warm.
- In a skillet over medium heat, cook spinach until just wilted. Drain excess moisture and set aside.
- Toast English muffin halves until golden brown.
- Bring a pot of water to a gentle simmer and add white vinegar.
- Crack each egg into a small bowl and gently slide into the simmering water. Cook for about 3 minutes until whites are set and yolks remain soft.
- Remove eggs with a slotted spoon and drain briefly.
- Place sautéed spinach on each toasted muffin half.
- Top with a poached egg and spoon warm hollandaise sauce over each one.
- Serve immediately while warm.
Notes
- Use fresh eggs for better poaching results.
- Keep water at a gentle simmer, not a rolling boil.
- Drain spinach thoroughly to prevent sogginess.
- Hollandaise is best served fresh and warm.
Nutrition
- Serving Size: 1 plate
- Calories: 520
- Sugar: 4g
- Sodium: 620mg
- Fat: 38g
- Saturated Fat: 20g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 17g
- Cholesterol: 380mg
Keywords: Eggs Florentine, vegetarian eggs benedict, spinach and poached eggs, classic brunch recipe