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Eggs Florentine Recipe

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Eggs Florentine is a classic brunch dish featuring perfectly poached eggs served atop toasted English muffins layered with sautéed baby spinach and draped in a rich, creamy homemade hollandaise sauce. This delightful recipe balances savory flavors with a silky texture, ideal for a satisfying and elegant meal ready in just 30 minutes.

Ingredients

Eggs and Poaching

  • 4 large eggs
  • 2 tablespoons white vinegar

Base and Filling

  • 4 English muffins
  • 10 cups baby spinach leaves
  • 4 tablespoons unsalted butter (divided for cooking spinach and hollandaise)
  • 1/4 cup heavy cream
  • salt and pepper, to taste

Hollandaise Sauce

  • 4 egg yolks
  • 1 tablespoon lime juice
  • 1 tablespoon heavy whipping cream
  • salt and pepper, to taste
  • remaining butter for melting (approximately 2 tablespoons)

Instructions

  1. Make the Hollandaise Sauce: Melt butter in a small saucepan over low heat until fully melted. In a separate bowl, beat the egg yolks together with lime juice, heavy whipping cream, salt, and pepper until smooth. Slowly temper the egg yolk mixture by gradually adding spoonfuls of the hot melted butter, stirring constantly to prevent curdling. Once tempered, return the entire mixture to the saucepan and cook gently for a few more seconds, stirring until the sauce thickens slightly. Remove from heat and keep warm.
  2. Poach the Eggs: Fill a pot with about 3 inches of water and heat until steaming with small bubbles forming but not boiling. Add white vinegar to the water to help the eggs keep their shape. Crack one egg into a small dish or measuring cup. Using a large spoon, stir the water to create a gentle whirlpool and carefully slide the egg into the center of the swirl. Maintain the water temperature just below boiling and cook the egg for 3-4 minutes for a slightly runny yolk. Remove the poached egg with a slotted spoon and repeat with remaining eggs.
  3. Cook the Spinach: In a large skillet, melt 4 tablespoons of unsalted butter over low heat. Once melted, pour in 1/4 cup heavy cream and allow the mixture to simmer gently for a couple of minutes, until it begins to thicken slightly. Add baby spinach leaves and cook for 2-3 minutes, stirring occasionally until the spinach is wilted. Season with salt and pepper to taste and remove from heat.
  4. Assemble Eggs Florentine: Toast the English muffins until golden and lightly butter them. On each muffin half, layer a generous amount of the creamed spinach, then top with a poached egg. Drizzle the warm hollandaise sauce over the top to finish. Serve immediately to enjoy warm and creamy goodness.

Notes

  • Maintaining the water temperature just below boiling is crucial for perfectly poached eggs.
  • Tempering the egg yolks with melted butter gradually will prevent the hollandaise sauce from curdling.
  • Use fresh baby spinach for best flavor and texture in the creamed spinach.
  • Lime juice in the hollandaise can be substituted with lemon juice if preferred.
  • Adjust cooking time for poached eggs to achieve desired yolk consistency.

Find it online: https://cookedbygrace.com/eggs-florentine-recipe/