📝 About This Recipe
A sophisticated evolution of the classic Benedict, Eggs Florentine replaces Canadian bacon with a lush bed of garlicky sautéed spinach. Named in honor of the culinary influence of Catherine de' Medici, this dish balances the richness of a buttery, lemon-kissed Hollandaise with the earthy brightness of fresh greens. It is the quintessential brunch centerpiece, offering a perfect harmony of textures from the crisp toasted muffin to the liquid gold of a perfectly poached egg.
🥗 Ingredients
The Spinach Base
- 10 ounces Fresh Baby Spinach (washed and dried thoroughly)
- 1 tablespoon Unsalted Butter
- 1 clove Garlic (minced very fine)
- 1 pinch Nutmeg (freshly grated)
The Hollandaise Sauce
- 3 large Egg Yolks (at room temperature)
- 1/2 cup Unsalted Butter (melted and kept hot)
- 1 tablespoon Fresh Lemon Juice (plus more to taste)
- 1 pinch Cayenne Pepper
- 1 teaspoon Warm Water (to adjust consistency)
The Poached Eggs and Assembly
- 4 large Eggs (cold from the fridge)
- 1 tablespoon White Vinegar (for the poaching water)
- 2 pieces English Muffins (split and toasted)
- 1/2 teaspoon Kosher Salt
- 1 tablespoon Fresh Chives (finely chopped for garnish)
👨🍳 Instructions
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1
Begin by preparing the Hollandaise: Place the 3 egg yolks and lemon juice in a blender. Pulse for 5 seconds until combined.
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2
With the blender running on its lowest setting, very slowly drizzle in the hot melted butter in a thin, steady stream. The sauce should thicken and become pale yellow and glossy.
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3
Season the sauce with cayenne and a pinch of salt. If it is too thick, add a teaspoon of warm water. Transfer to a small glass bowl and place it in a larger bowl of warm water to keep it emulsified and warm while you cook.
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4
In a large skillet over medium heat, melt 1 tablespoon of butter. Add the minced garlic and sauté for 30 seconds until fragrant but not browned.
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5
Add the spinach to the skillet in batches, tossing with tongs until just wilted (about 2-3 minutes). Season with salt, pepper, and a pinch of nutmeg. Drain any excess liquid and keep warm.
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6
Fill a wide, deep saucepan with about 4 inches of water. Add the vinegar and bring to a very gentle simmer (tiny bubbles rising to the surface, not a rolling boil).
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7
Crack one egg into a small ramekin or fine-mesh sieve. If using a sieve, let the watery part of the white drain away for 30 seconds for a cleaner shape.
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8
Gently swirl the simmering water to create a very slight vortex. Carefully drop the egg into the center of the swirl.
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9
Poach the eggs for exactly 3 to 4 minutes. The whites should be set and opaque, but the yolks should remain soft and liquid to the touch.
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10
While the eggs poach, toast the English muffin halves until golden brown and spread with a tiny bit of butter.
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11
Using a slotted spoon, lift the eggs from the water and blot the bottom of the spoon with a paper towel to prevent a soggy muffin.
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12
To assemble, place two muffin halves on each plate. Divide the sautéed spinach evenly among the muffins, creating a small 'nest' for the egg.
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13
Place one poached egg on top of each spinach-covered muffin.
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14
Generously spoon the warm Hollandaise sauce over the eggs, allowing it to drape down the sides.
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15
Garnish with fresh chives and an extra crack of black pepper. Serve immediately while the yolks are warm and runny.
💡 Chef's Tips
Use the freshest eggs possible; fresh whites hold their shape much better during poaching. If your Hollandaise breaks (separates), whisk in a teaspoon of boiling water to bring it back together. Always drain your sautéed spinach in a colander or squeeze it lightly; excess moisture will ruin the toasted muffin. For a smoother poaching experience, keep the water at a 'shiver' rather than a boil to avoid tearing the delicate whites. If cooking for a crowd, poach eggs in advance, store them in cold water, and reheat for 60 seconds in hot water before serving.
🍽️ Serving Suggestions
Pair with a crisp, chilled Mimosa or a dry Prosecco to cut through the richness of the butter. Serve alongside a few stalks of roasted asparagus or a side of crispy hash browns. A light arugula salad with a lemon vinaigrette provides a refreshing contrast to the creamy sauce. For a caffeine pairing, a bold French press coffee or an Earl Grey tea works beautifully. Add a few slices of smoked salmon (making it 'Eggs Royale') for an even more decadent experience.