Eggs Florentine, a vegetarian take on the classic eggs benedict, combines soft delicate poached eggs, fresh spinach, and creamy homemade hollandaise sauce. It’s worthy of any special brunch gathering, and let’s face it — you deserve to treat yourself!
My family loves Sunday brunch. Like, loves. And while I might not have the time to whip this up before my first kid walks out the door for school each morning, this is fantastic for weekend brunch entertaining! In fact, you could set up a whole DIY Eggs Benedict bar (to go with my ever-impressive Bloody Mary bar!) and have yourself a delightfully boozy brunch.
The point is, you shouldn’t be intimidated by making poached eggs and hollandaise sauce at home! I’m sharing all my best tips and trips, but for the record: each component can be prepped in advance. Talk about a brunch win!
Be sure to try my Smoked Salmon Eggs Benedict next! Or any of these easy, elevated brunch recipes, like my Crispy Potato Galette or Spicy Eggs In Tomato Sauce,
Ingredients Needed
- Large, fresh eggs: You should make 2 poached eggs per person. Add a splash of white vinegar to the poaching liquid to help the egg whites set quickly!
- English muffins, toasted with a little butter.
- Fresh baby spinach, sautéed with shallot, garlic, Kosher salt, and lemon zest.
- Blender hollandaise sauce: This is actually really easy to make at home! You combine egg yolks, fresh lemon juice, Kosher salt, Dijon mustard, and a pinch of Cayenne pepper with melted butter. No whisking by hand required!
- Any toppings, such as black pepper, flaky sea salt, chives, or other fresh herbs. Dill and tarragon are great with eggs Florentine!
Ingredient Substitutions
- English muffins can be replaced with bagels, ciabatta, toasted sliced bread, or even halved baguette!
- Don’t overcrowd the pan when poaching eggs. Cook them in batches if necessary. I recommend no more than 4 eggs at a time.
- Spinach can be swapped for other greens like arugula, kale, or Swiss chard.
- Add meat if you like! While a traditional eggs benedict recipe features ham (specifically Canadian bacon), you could add bacon or breakfast sausage.
How To Make Eggs Florentine At Home
- Toast the English muffins. If you haven’t already, make hollandaise sauce! Next, toast split English muffins in a skillet with a little butter (or olive oil) until crispy. Pro tip: place toasted English muffins on a wire rack to prevent them getting soggy! The air circulation will help them stay crisp!
- Poach the eggs. Poaching eggs can seem intimidating, but fear not! Fill a saucepan with a few inches of simmering water. Gently crack each egg into a small bowl. Once the water simmers, swirl it with a spoon to create a vortex. Carefully slip each egg into the center of the vortex. Cook for 3-4 minutes for a runny yolk, or adjust time for your desired doneness. Use a slotted spoon to remove the eggs and drain any excess water.
- Cook the spinach. I like to sauté the spinach with shallots, garlic, and lemon zest for added flavor! All that’s left now is to…
- Assemble the Eggs Florentine. Simply top each halved English muffin with sautéed spinach, a poached egg, and that beautiful, silky smooth hollandaise!
Sprinkle with flaky sea salt and black pepper, then top with fresh herbs or even a bit of paprika for a pop of color!
Ari’s Best Tips!
- Use fresh, high-quality eggs for the best results when poaching. And make sure they’re room temperature for the smoothest possible sauce.
- If making by hand, be sure to whisk constantly to prevent curdling. If your sauce does curdle, simply whisk in 1 tablespoon of cold water, a little at a time, until it comes back together.
- To prevent the egg whites from spreading too much in the water, you can add a splash of vinegar to the poaching water.
- Experiment with different greens like kale or Swiss chard for a unique twist on this classic dish.
- Make hollandaise sauce in a blender! This is truly the easiest method I’ve found and it works like a charm! You’ll get a silky smooth, buttery hollandaise every time.
Make-Ahead, Leftovers, & Storage
To make ahead: While it’s best served fresh, you can prepare the individual components of this eggs Florentine recipe ahead of time. Poach the eggs, sauté the spinach, and toast the English muffins in advance. When ready to serve, reheat the components and assemble just before serving.
How To Store Poached Eggs
The eggs can be poached 1 day in advance. Store in a sealed container filled with ice cold water, then refrigerate until needed. When ready to eat, heat a saucepan of water on a stovetop over medium heat. When it’s hot, lower each egg into the warm water for 30-60 seconds, then serve.
If you make a big batch of poached eggs, you can enjoy a variety of breakfast staples, like homemade corned beef hash and eggs, crab cake benedicts, or Turkish eggs with creamy yogurt.
Leftovers and storage: Store any leftovers in an airtight container in the refrigerator for up to 2 days. It’s preferable to store each component in separate containers, but if you’ve already assembled the open faced sandwiches, you’re kind of out of luck.
I do not recommend freezing. Poached eggs and hollandaise are best enjoyed fresh.
How To Serve
This is a hearty breakfast on its own, but if you’re looking to add a few sides, consider crispy bacon, breakfast sausage, sliced tomatoes, or fresh fruit!
For something a bit heartier, you could serve this with homemade hash (gosh, I adore corned beef hash–it’s even better when you make corned beef at home!), Greek yogurt parfaits, or Pan Fried Potatoes And Onions!
Such a brunch classic and always impressive! So skip the diner and try your hand at making classic eggs Florentine at home. I think you’ll be surprised by how easily it comes together!
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Eggs Florentine with Fresh Spinach & Blender Hollandaise
Equipment
Ingredients
For the hollandaise sauce
- 8 Tbsp unsalted butter, or use 10 Tbsp for a thinner sauce
- 3 large egg yolks
- 1 Tbsp fresh lemon juice
- ½ tsp Kosher salt
- ¼ tsp Dijon mustard
- Pinch of Cayenne pepper
For the eggs
- 2 English muffins
- 4 Tbsp unsalted butter, divided
- 1 Tbsp white vinegar
- 4 large eggs
- 1 shallot, finely chopped
- 1 clove of garlic, finely chopped
- 6 oz baby spinach
- 1 tsp Kosher salt
- 1 tsp lemon fresh zest, about ½ medium lemon
- Flaky sea salt
- Freshly ground black pepper
- Thinly sliced chives, for serving
Instructions
- Begin the hollandaise sauce. Melt 8 Tbsp unsalted butter in a small saucepan over medium heat. For a thinner sauce, use 10 Tbsp unsalted butter. Try not to let the butter boil, as this allows some of the moisture to evaporate.
- Blend ingredients. Combine 3 large egg yolks, 1 Tbsp fresh lemon juice, ½ tsp Kosher salt, ¼ tsp Dijon mustard, and a pinch of Cayenne pepper in a blender. Blend until well mixed, about 30 seconds.
- Stream in the melted butter. Remove the rubber plug from the top of the blender, and with the speed on low, slowly stream in the hot melted butter. Blend until the hollandaise sauce is smooth, creamy, and fully emulsified. Pour into a bowl, then set aside.
- Toast the muffins, either in a toaster oven or pan frying them in a little butter, cut side down, in a skillet over medium heat until crispy, about 5 minutes. If you use a toaster oven, spread each half with about 1-2 tsp softened butter
- Poach the eggs. Fill a medium saucepan with at least 3 inches of water, then add 1 Tbsp white vinegar. Set over medium heat and bring to a gentle simmer, or just lower. You don’t want the water to boil. Crack each egg into a small ramekin or bowl. When the water is just below a simmer, carefully drop one egg at a time into the water and poach for 3 minutes, or until the whites are fully set, but the yolk is still runny. I recommend doing two eggs at a time to ensure even cooking. The eggs will not overcook as they rest!
- Drain the eggs. Using a slotted spoon, carefully transfer the poached eggs to a paper towel or kitchen towel lined plate to absorb excess moisture. Repeat with remaining 2 eggs.
- Cook the spinach. Melt remaining 2 Tbsp butter in a skillet over medium heat. When hot, add 1 chopped shallot then cook until softened, about 3-4 minutes. Add 1 chopped clove of garlic, then cook for 1 minute more. Stir in 6oz spinach, then season with 1 tsp Kosher salt and 1 tsp lemon zest. Cook, stirring often, until wilted, about 2 minutes. Taste and adjust seasoning as needed.
- Assemble, then serve! Place 2 toasted English muffin halves on each plate. Divide the cooked spinach evenly between the 4 halves. Place one poached egg on top of each muffin, then spoon on as much of the hollandaise sauce as you like. If needed, you can warm up the hollandaise. Top with a pinch of flaky sea salt and lots of freshly cracked black pepper, then garnish with chives and enjoy!
Notes
- If you want perfectly round poached eggs, with no stringy bits on the side, crack each egg first over a fine-mesh sieve and let the excess loose egg whites drain off. You can then pour each egg into a ramekin before poaching.
- The vortex method for poaching eggs can be used if poaching more than 2 eggs at once. Stir the simmering water with a spoon to create a gentle vortex, then carefully drop each egg, one at a time, into the center.
- Make ahead: The eggs can be poached 1 day in advance. Store in a sealed container filled with ice cold water, then refrigerate until needed. When ready to eat, heat a saucepan of water on a stovetop over medium heat. When it’s hot, lower each egg into the warm water for 30-60 seconds, then serve.
- Gluten-free option: enjoy without the English muffin or serve on top of crispy hashbrowns.
- This recipe makes more hollandaise sauce than you need for 2 servings. However, it’s easier to make it in this quantity because it’s made in a blender. Leftover hollandaise can be enjoyed for up to 2 days, and can be reheated gently on a stovetop.
Nutrition
Photography by: Cambrea Bakes
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