Brunch just got an upgrade with Eggs Florentine! This spinach-filled twist on a timeless classic proves fancy doesn’t have to be complicated!
When I first discovered eggs Florentine, I was at a small bistro during a weekend getaway. They had a great menu, and I was feeling adventurous, so I strayed from my usual eggs Benedict to try the eggs Florentine. And I’m so glad I did! The savory mix of sautéed spinach, perfectly poached eggs, and buttery Hollandaise sauce was delightful. From that moment on, eggs Florentine became my go-to brunch dish.
While this dish shares roots with eggs Benedict, which traditionally includes ham or bacon, the “Florentine” spin references the French tradition of adding spinach to dishes. Catherine de’ Medici, a Florentine noblewoman who became Queen of France in the 16th century, is often credited with bringing her Italian culinary preferences—particularly her love for spinach, artichokes, and other vegetables—to France. Many dishes incorporating spinach were subsequently labeled “à la Florentine” in her honor.
Are Eggs Florentine Healthy?
Eggs Florentine is a very rich breakfast treat that should be reserved for special brunches and get-togethers. Because, let’s face it, this dish is not low in the calorie or saturated fat department. That said, you are getting a healthy dose of vitamins from both the eggs and spinach, and some protein from the eggs as well. You can, of course, modify the recipe to your liking. For example, you omit the English muffin or replace it with sliced beefsteak tomatoes or sliced and grilled portobello mushrooms. You can also reduce the butter in the rich hollandaise sauce, but it will affect the texture. Ultimately, balance is key, and this dish is perfect for those moments when indulgence feels just right.
The Secret To Silky Hollandaise
The thought of making hollandaise sauce can intimidate even seasoned home cooks, but it’s easier to master than you might think. The trick is all about temperature control and patience. When whisking the egg yolks and lemon juice, use a heatproof bowl placed over a pot of gently simmering water. This keeps the mixture from scrambling while allowing it to thicken. Once you’ve achieved the right consistency, gradually whisk in cold, cubed butter. This method gives you better control over the emulsification process and minimizes the risk of breaking the sauce. If your sauce does split, however, simply take the pan off the heat and whisk in a tablespoon of cold water or an additional egg yolk. This will usually do the trick.
For a foolproof approach, consider using this recipe for Blender Hollandaise.
How To Make Ahead And Store
While this dish is best enjoyed fresh, you can prepare the Hollandaise sauce ahead of time. Store it in an airtight container in the fridge for up to 3 days. To reheat, warm it gently over low heat while stirring to maintain its creamy texture. For the rest of the dish, it’s best to assemble everything just before serving to keep the flavors vibrant.
Serving Suggestions
Eggs Florentine is delicious with a side of Air-Fryer Turkey Bacon. For larger brunches, you can add some other low-maintenance protein options, like this Mushroom Frittata or a Crustless Quiche, along with Air-Fryer Breakfast Potatoes.
Since eggs Florentine is a savory recipe, I like serving a cup of seasonal fruit with it, and maybe a Strawberry Smoothie or Mango Smoothie as well.
Ingredients
- 4 English muffins split
- 3/4 cup grated Parmesan cheese divided
- 8 large eggs
- 1 tablespoon butter plus extra for the muffins
- 3 garlic cloves minced
- 8 ounces baby spinach
- 1/8 teaspoon crushed red pepper flakes plus extra for garnish
- Kosher salt to taste
For the sauce:
- 3 large egg yolks
- 6 tablespoons unsalted butter cut into cubes
- 1 1/2 tablespoons fresh lemon juice adjust to taste
Instructions
- Preheat the broiler and toast the English muffins with a bit of butter until golden, then sprinkle with Parmesan cheese.
- Poach the 8 eggs in gently simmering water until the yolks are runny, then transfer to cool water.
- Melt 1 tablespoon butter and sauté garlic. Add spinach and cook until wilted. Sprinkle with red pepper flakes and season with salt.
- Prepare the Hollandaise sauce: Fill a medium saucepan with an inch of water and bring it to a simmer (or use a double-boiler). Place a heatproof bowl over the saucepan, ensuring the bottom of the bowl doesn’t touch the water.
- Add the egg yolks and lemon juice to the bowl. Whisk continuously until the mixture thickens slightly and becomes pale, about 2–3 minutes. The whisk should leave visible trails.
- Start adding the cold butter cubes one piece at a time. Whisk constantly, allowing each cube to melt and blend completely before adding the next. This gradual process helps stabilize the sauce and prevents it from splitting.
- Continue adding and whisking until all the butter is incorporated. The sauce should thicken to a smooth, creamy consistency that coats the back of a spoon.
- Remove from heat and season with a pinch of salt and red pepper flakes, if desired.
- Assemble the dish by topping each muffin half with spinach, a poached egg, and a generous spoonful of Hollandaise sauce.
- Garnish with red pepper flakes and serve warm.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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