Eggs Florentine with Fresh Spinach & Blender Hollandaise
Making Eggs Florentine at home doesn't have to be complicated! Top crispy toasted English muffin halves with sautéed fresh spinach (I like to flavor it with garlic, shallots, and lemon zest), perfect poached eggs, and my go-to blender hollandaise sauce. Each component can be prepped ahead of time (yes, even the poached eggs) for easy brunch assembly!
Servings: 2 servings
Calories: 1965kcal
Equipment
Small serving bowl
small ramekins,
Paper towel lined plate
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
Calories: 1965kcal | Carbohydrates: 69g | Protein: 47g | Fat: 170g | Saturated Fat: 97g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 48g | Trans Fat: 6g | Cholesterol: 1599mg | Sodium: 4463mg | Potassium: 1557mg | Fiber: 8g | Sugar: 4g | Vitamin A: 21881IU | Vitamin C: 59mg | Calcium: 457mg | Iron: 11mg
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