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Eggs Florentine Recipe

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4.1 from 12 reviews

This classic Eggs Florentine recipe combines perfectly poached eggs served over toasted English muffins topped with sautéed spinach, Parmesan cheese, and a rich, creamy Hollandaise sauce. It’s a delightful and elegant brunch option that’s both flavorful and satisfying, ready in just 17 minutes for two servings.

Ingredients

Sautéed Spinach

  • 1 tablespoon olive oil
  • 2 garlic cloves (minced)
  • 1 (8-ounce) container fresh baby spinach
  • ¼ cup freshly grated Parmesan cheese
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper

Poached Eggs and Assembly

  • 4 large eggs
  • 1 tablespoon white vinegar
  • 2 English muffins (split and toasted)
  • Freshly ground black pepper (optional)
  • 1/3 cup Hollandaise sauce

Instructions

  1. Sauté Spinach: In a large skillet over medium heat, heat the olive oil. Add the minced garlic and sauté for about 30 seconds until fragrant. Add the fresh baby spinach and cook until wilted, about 2-3 minutes. Sprinkle the Parmesan cheese over the spinach, and season with salt and black pepper. Remove from heat and keep warm.
  2. Prepare Poaching Water: Fill a large saucepan with about 3 inches of water and bring it to a gentle simmer. Add the white vinegar to the water; this helps the egg whites coagulate.
  3. Poach Eggs: Crack one egg into a small bowl or ramekin to ensure no shell fragments. Create a gentle whirlpool in the simmering water by stirring with a spoon, then carefully slide the egg into the center of the whirlpool. Poach the egg for about 3-4 minutes until the whites are set but yolks remain soft. Use a slotted spoon to remove the poached egg and place it on a paper towel-lined plate. Repeat with remaining eggs.
  4. Assemble Eggs Florentine: Place the toasted English muffin halves on plates. Evenly divide the sautéed spinach over each muffin half. Top each with a perfectly poached egg.
  5. Add Hollandaise Sauce and Season: Spoon the warm Hollandaise sauce generously over each poached egg. Optionally, finish with freshly ground black pepper. Serve immediately for best flavor and texture.

Notes

  • Use fresh eggs for the best poaching results as they hold their shape better in water.
  • Keep the poached eggs warm by placing them in a bowl of warm water briefly if needed before serving.
  • Homemade Hollandaise sauce can elevate the dish, but store-bought works well for convenience.
  • English muffins can be replaced with toasted sourdough or other bread of choice.
  • Adjust seasoning to taste, especially if your Parmesan cheese is already salted.

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