Eggs Florentine is just Eggs Benedict’s elegant vegetarian cousin. Same buttery muffin, same runny poached egg, same silky hollandaise—but swap Canadian bacon for garlicky sautéed spinach. Twenty minutes. One pot for poaching. One blender for sauce. You’ve got brunch.
1
1
Make the Hollandaise (Blender Method)
- Add egg yolks and lemon juice to a blender. Blend for 5 seconds.
- With blender running, slowly drizzle in hot melted butter.
- Blend until thick and creamy. Add cayenne and salt. Set aside.
2
2
Sauté the Spinach
- Heat butter in a skillet over medium heat. Add garlic and cook for 30 seconds.
- Add spinach and cook for 1-2 minutes until wilted. Season with salt and pepper.
- Remove from pan and cover to keep warm.
3
3
Toast the Muffins
- Toast English muffins until golden brown.
4
4
Poach the Eggs
- Fill a pot with 3 inches of water. Add vinegar and bring to a simmer (not boiling).
- Crack each egg into a small bowl. Swirl water gently, then slide egg in.
- Poach for 3-4 minutes until whites are set but yolks are runny.
- Remove with a slotted spoon and drain on a paper towel.
5
5
Assemble
- Place toasted muffin halves on plates. Top with sautéed spinach.
- Gently place a poached egg on each stack.
- Spoon hollandaise sauce over the eggs.
- Sprinkle with paprika or fresh chives. Serve immediately.
Summary
Prep Time: 10 minutes | Cook Time: 10 minutes | Total Time: 20 minutes
Yield: 2 servings (4 eggs)
Difficulty: Medium (poaching + hollandaise)
Storage Notes
Eggs Florentine does not store well—assemble fresh. Hollandaise can be made ahead and kept warm in a thermos for up to 1 hour. Leftover spinach keeps for 2 days. Do not refrigerate poached eggs (texture suffers).
