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 (2 Tbsp for toasting, 2 Tbsp for spinach)
- 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 fresh lemon 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. You can do this either in a toaster oven or pan-fried in a skillet with a little butter, cut side down, 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 a single egg, stir the simmering water into a gentle whirlpool and drop the egg into the center — the white wraps neatly around the yolk. Skip it when poaching in batches.
- Storage: Store each component separately in airtight containers in the refrigerator: poached eggs (submerged in cold water) and sautéed spinach for up to 1 day, hollandaise for up to 2 days. Rewarm eggs in hot water for 30–60 seconds and hollandaise gently over low heat, whisking constantly. Assembled eggs Florentine don't keep well, and I don't recommend freezing.
- 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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