📝 About This Recipe
A sophisticated twist on the classic Benedict, Eggs Florentine replaces ham with a bed of garlicky, sautéed baby spinach, offering a vibrant and earthy profile. This dish is defined by the contrast between the buttery, toasted English muffin, the silky richness of a perfectly poached egg, and a cloud-like blanket of citrus-infused Hollandaise sauce. It is the quintessential brunch centerpiece that brings the refined flavors of a Parisian bistro right to your kitchen table.
🥗 Ingredients
The Hollandaise Sauce
- 3 large Egg yolks (at room temperature)
- 1/2 cup Unsalted butter (melted and kept very hot)
- 1 tablespoon Lemon juice (freshly squeezed)
- 1 pinch Cayenne pepper
- 1/4 teaspoon Kosher salt (to taste)
Sautéed Spinach Base
- 10 ounces Baby spinach (fresh, washed and dried)
- 2 cloves Garlic (thinly sliced)
- 1 tablespoon Extra virgin olive oil
- 1 pinch Nutmeg (freshly grated)
The Poached Eggs and Assembly
- 8 large Eggs (cold, as fresh as possible)
- 1 tablespoon White vinegar (for poaching water)
- 4 pieces English muffins (split and toasted)
- 1 tablespoon Fresh chives (finely chopped for garnish)
- 1 pinch Black pepper (freshly cracked)
👨🍳 Instructions
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1
Fill a medium saucepan with about 3 inches of water and bring to a gentle simmer. Add the white vinegar—this helps the egg whites coagulate faster.
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2
Prepare the Hollandaise: In a blender, combine the 3 egg yolks, lemon juice, salt, and cayenne. Blend on low for 20 seconds to aerate the yolks.
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3
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 into a pale, creamy emulsion. Taste and adjust seasoning, then transfer to a warm (not hot) thermos to keep stable.
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4
In a large skillet, heat the olive oil over medium heat. Add the sliced garlic and sauté for 30 seconds until fragrant but not browned.
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5
Add the baby 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 from the pan and keep the spinach warm.
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6
Crack one cold egg into a small ramekin or fine-mesh sieve. If using a sieve, let the thin, watery part of the white drain away for 30 seconds for a cleaner shape.
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7
Create a gentle whirlpool in the simmering water with a spoon. Carefully drop the egg into the center of the swirl. Repeat with up to 4 eggs at a time.
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8
Poach the eggs for exactly 3 to 4 minutes. The whites should be set but the yolks should remain soft and liquid to the touch.
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9
While the eggs poach, toast your English muffins until golden brown and spread with a tiny bit of butter if desired.
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10
Use a slotted spoon to remove the eggs from the water. Gently dab the bottom of the spoon on a paper towel to remove excess water that might make the muffin soggy.
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11
Place two toasted muffin halves on each plate. Top each generously with the sautéed garlic spinach.
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12
Carefully place a poached egg on top of each spinach mound.
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13
Spoon the warm Hollandaise sauce over the eggs, allowing it to drape elegantly down the sides.
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14
Garnish with freshly chopped chives and a final crack of black pepper. Serve immediately while the yolks are molten.
💡 Chef's Tips
Always use the freshest eggs possible for poaching; the whites stay tighter and create less 'feathering' in the water. If your Hollandaise gets too thick, whisk in a teaspoon of warm water to loosen it back to a pourable consistency. To feed a crowd, poach the eggs in advance and keep them in a bowl of ice water; reheat them in simmering water for 60 seconds just before serving. Ensure the spinach is squeezed or drained well; excess moisture is the enemy of a crisp English muffin. Don't let the poaching water reach a rolling boil; large bubbles will tear the delicate egg whites apart.
🍽️ Serving Suggestions
Pair with a crisp, chilled Mimosa or a dry Prosecco to cut through the richness of the Hollandaise. Serve alongside a few stalks of roasted asparagus or a side of crispy hash browns for extra texture. A light arugula salad with a lemon vinaigrette provides a nice acidic contrast to the buttery eggs. For a smoky twist, add a dash of smoked paprika over the top instead of cayenne. Complete the meal with a fresh fruit platter featuring seasonal berries and melon.