Eggs Florentine with Hollandaise Sauce on Toasted English Muffins Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- Assemble the Dish: Place a generous layer of sautéed spinach on each toasted English muffin half.
- Add Poached Eggs: Carefully place a warm poached egg on top of the spinach on each muffin.
- 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
