Skip the long wait at your local brunch spot by recreating eggs Florentine at home. In this classic dish, poached eggs, garlicky sautéed spinach, and a rich, lemony hollandaise sauce top a toasted English muffin. This version calls for adding parmesan to the English muffin for even extra savoriness. Hollandaise can be tricky to get right, but the tips below will help you achieve the perfect creamy sauce that won't break. And if you need tips on how to poach eggs, here you go.
As one of the best healthy breakfast ideas, eggs Florentine is satisfying all on its own. But for a weekend or holiday brunch when you want to impress, pull out all the stops by serving it with this candied bacon, a big fruit salad, and a big glass of orange juice. It's a restaurant-worthy meal you can enjoy from the comfort of your own home—no tipping required.
What's the difference between eggs Benedict and eggs Florentine?
The two brunch dishes are super similar, but there is one major difference. Traditionally, eggs Benedict has a layer of Canadian bacon. Eggs Florentine, however, skips the bacon for tender sautéd spinach. Don't worry, both are topped with a perfectly poached egg and plenty of hollandaise.
What else can you add to eggs Florentine?
You can use classic eggs Benedict as inspiration and layer on a slice of cooked Canadian bacon, or add a few pieces of smoked salmon for a different take. Feel free to swap the spinach for steamed asparagus, or toss on a slice of tomato or avocado.
Can you use frozen spinach to make eggs Florentine?
Yes! Around 2 to 3 ounces of frozen spinach can be substituted for the fresh spinach in this recipe. Let it thaw and squeeze out excess water before sautéing it in step 3.
How do you keep hollandaise from breaking?
Keep the blender going at low speed; you want the blades going just fast enough that the melted butter will emulsify with the egg yolks. Add the butter very slowly so the mixture doesn’t become too warm and serve the sauce right away. It will lose its silkiness as it cools and could separate if reheated.
What's the difference between hollandaise and mayonnaise?
Both hollandaise and mayonnaise start with eggs that are well blended with fat until emulsified. Hollandaise uses more egg yolks than mayonnaise, giving it a pretty pastel yellow color and a looser consistency. Hollandaise traditionally uses butter and lemon juice while mayonnaise uses oil and vinegar.
What does hollandaise taste like?
Hollandaise is a rich, buttery, perfectly creamy sauce with a subtle hint of lemon flavor. It's just as delicious on eggs Florentine and Benedict as it is spooned over this roasted asparagus, a slice of rare beef tenderloin, or salmon.
Can poached eggs be made ahead of time?
Surprisingly, yes! Unlike fried or scrambled eggs, poached eggs can be made ahead. After poaching, transfer the eggs to a paper towel-lined plate with a slotted spoon. To reheat, just use the spoon to gently return them to warm water for a few seconds.
unsalted butter, softened, divided
English muffins, split
grated parmesan cheese, divided
large eggs
garlic cloves, finely chopped
baby spinach
crushed red pepper, plus more for serving
Kosher salt, to taste
unsalted butter
large egg yolks
lemon juice
Kosher salt, to taste
Tip: Skip the broiler! The English muffins can also be toasted in a toaster and buttered and sprinkled with parmesan cheese while still hot.
Sloane Layton is a trained chef, recipe developer and regular contributor to ThePioneerWoman.com. An avid bread baker and pastry connoisseur, when she’s not proofing sourdough, she enjoys traveling, and is always on the hunt for the flakiest croissant.
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