Eggs Florentine with Hollandaise and Fresh Spinach on English Muffins
A classic Eggs Florentine featuring perfectly poached eggs served on toasted English muffins layered with sautéed fresh spinach and topped with a rich, creamy hollandaise sauce. This stovetop breakfast is elegant yet approachable, ready in 30 minutes.
Ingredients
Check ingredients as you go.
- Spinach Layer
- Sauce and Cooking
- Sauce
- Poaching
- Seasoning
Let’s make it
Sauce
Prepare the hollandaise sauce by melting 30 grams of unsalted butter and setting aside. In a heatproof bowl, whisk together egg yolks, lemon juice, and a pinch of salt until slightly thickened.
Sauce
Place the bowl over a gently simmering pot of water, ensuring the bowl doesn't touch the water. Whisk continuously while slowly drizzling in the melted butter until the sauce is thickened and smooth, about 5 minutes. Keep warm.
Poaching
In a wide shallow pan, bring water to a gentle simmer and add 1 tablespoon of vinegar (optional). Use a spoon to stir the water to create a gentle whirlpool, then carefully crack each egg into the water. Poach eggs for about 3-4 minutes until whites are set but yolks are still runny. Remove with slotted spoon and drain on paper towels.
Spinach Layer
While eggs poach, heat remaining butter in a skillet over medium heat. Add fresh spinach and sauté just until wilted, about 1-2 minutes. Season lightly with salt and white pepper if using.
Assembly
Toast English muffin halves until golden and crisp. Place toasted muffins on warm plates. Top each half with a layer of sautéed spinach, then a poached egg.
Assembly
Ladle warm hollandaise sauce generously over the eggs. Serve immediately, optionally garnished with extra ground white pepper or a sprinkle of paprika.
Tips & notes
Use very fresh eggs for poaching to get a neater shape. Keep hollandaise sauce warm but not hot to prevent curdling. When sautéing spinach, just wilt it quickly to keep a bright green color and fresh flavor.
Saving it for later
Store any leftover poached eggs and hollandaise sauce separately in airtight containers in the refrigerator. Drink or eat within 1 day for best quality; spinach and muffins can be stored similarly for 2 days but are best fresh.
Reheating
Reheat hollandaise sauce gently in a warm water bath while stirring. Reheat spinach briefly in a pan over low heat. Reheat English muffins in a toaster oven or skillet. Poached eggs are best served fresh; if reheating, warm gently in simmering water for 30 seconds only to avoid overcooking.
