Eggs Florentine with Hollandaise Sauce on Toasted English Muffins Recipe

Introduction

Eggs Florentine is a classic breakfast dish that combines perfectly poached eggs, sautéed spinach, and a rich hollandaise sauce served atop toasted English muffins. It’s a flavorful and elegant way to start your day or impress guests at brunch.

Ingredients

• 4 English muffins
• 8 large eggs
• 8 oz. baby spinach
• 3/4 cup parmesan cheese
• 1 cup unsalted butter (for hollandaise)
• 3 egg yolks (for hollandaise)
• 2 1/2 tablespoons lemon juice (for hollandaise)
• Butter (for sautéing and toasting)
• 1 clove garlic
• Pinch of red pepper flakes
• Salt to taste

Instructions

1. Step 1: Preheat the broiler. Butter the English muffin halves and broil them until golden brown. Sprinkle parmesan cheese on top and set aside.
2. Step 2: Poach the eggs by simmering them in gently boiling water for 2-3 minutes, until the whites are set but the yolks remain runny.
3. Step 3: In a skillet, melt butter and sauté minced garlic, baby spinach, and red pepper flakes until the spinach wilts. Season with salt.
4. Step 4: Prepare the hollandaise sauce by slowly streaming hot, melted butter into the egg yolks blended in a running blender until the mixture thickens. Stir in lemon juice and salt to taste.
5. Step 5: Assemble the dish by layering the sautéed spinach on each toasted English muffin half.
6. Step 6: Place a warm poached egg on top of the spinach.
7. Step 7: Generously spoon hollandaise sauce over the eggs and serve immediately.

Tips & Variations

• Use fresh lemon juice for a bright hollandaise flavor and adjust acidity to taste.
• Add a pinch of cayenne pepper to the hollandaise for a subtle heat.
• For a low-fat version, substitute hollandaise with Greek yogurt mixed with lemon and mustard.
• Try substituting spinach with kale or Swiss chard for a different green.

Storage

Eggs Florentine is best served fresh. If you need to store leftovers, keep components separately in airtight containers in the refrigerator for up to 1 day. Reheat the spinach and English muffins gently on the stove or in the oven, and warm the hollandaise sauce over a double boiler while stirring to prevent curdling. Poached eggs are best made fresh as they do not reheat well.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make hollandaise sauce ahead of time?

Hollandaise sauce is best made fresh to maintain its texture and flavor. If needed, prepare it up to a few hours ahead and keep it warm in a thermos or over a very low heat, stirring occasionally.

What if I don’t have a blender for hollandaise?

You can make hollandaise using a whisk and a double boiler by slowly whisking melted butter into egg yolks until thickened. It requires steady hands but yields excellent results.

Eggs Florentine with Hollandaise Sauce on Toasted English Muffins Recipe

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4.7 from 82 reviews

Eggs Florentine is a classic brunch dish featuring perfectly poached eggs served over sautéed spinach on toasted English muffins, all generously topped with a rich, creamy homemade hollandaise sauce. This elegant and satisfying meal blends tender greens, savory cheese, and velvety sauce to create a delightful, flavorful experience perfect for special mornings.

• Author: Windy
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Breakfast / Brunch
• Method: Stovetop
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Base:

• 4 English muffins
• 3/4 cup parmesan cheese

Eggs:

• 8 large eggs

Spinach Sauté:

• 8 oz. baby spinach
• Butter (about 2 tablespoons for sautéing)
• 1 clove garlic, minced
• 1/4 tsp red pepper flakes
• Salt, to taste

Hollandaise Sauce:

• 1 cup unsalted butter
• 3 egg yolks
• 2 1/2 tablespoons lemon juice
• Salt, to taste

Instructions

1. Toast English Muffins: Butter the English muffin halves lightly, then place them under the broiler until they turn golden brown. Once toasted, sprinkle parmesan cheese evenly over each half to melt slightly.
2. Poach Eggs: Bring a pot of water to a gentle simmer and poach the eggs for 2 to 3 minutes, until the egg whites are fully set while the yolks remain runny.
3. Sauté Spinach: In a skillet, melt butter and add minced garlic along with red pepper flakes. Add the baby spinach and sauté until the leaves are wilted and tender. Season with salt to taste.
4. Prepare Hollandaise Sauce: Melt the unsalted butter and keep it hot but not boiling. In a blender, combine the egg yolks and slowly stream the hot melted butter into the running blender to emulsify the sauce until thick and creamy. Mix in lemon juice and salt to balance the flavors.
5. Assemble the Dish: Place a generous layer of sautéed spinach on each toasted English muffin half.
6. Add Poached Eggs: Carefully place a warm poached egg on top of the spinach on each muffin.
7. Finish with Hollandaise: Spoon the warm hollandaise sauce generously over the eggs and serve immediately to enjoy the dish at its best.

Notes

• To ensure perfect poached eggs, use very fresh eggs and gently crack them into simmering water with a splash of vinegar if desired to help coagulate the whites.
• You can prepare the hollandaise sauce in advance and keep it warm in a thermos or over a double boiler, but avoid overheating to prevent curdling.
• Adjust red pepper flakes to taste for desired spice level, or omit if you prefer no heat.
• English muffins can be substituted with toasted baguette slices or sourdough bread for variation.
• Use fresh lemon juice for the hollandaise sauce for the best flavor.

Keywords: Eggs Florentine, poached eggs, hollandaise sauce, brunch recipe, spinach, English muffins, classic breakfast