Eggs Florentine is similar Eggs Benedict but swaps out the Canadian bacon for sautéed spinach instead. It’s the perfect healthier start to my day! I love to make this dish for brunch!
What’s in This Eggs Florentine Recipe?
English Muffins: The base of this recipe. Feel free to swap them for sourdough toast or a biscuit! Both are delicious options. For a gluten-free/keto option, use half of an avocado or a piece of romaine lettuce. Spinach: The key ingredient that makes this dish Florentine. Feel free to swap it out for another tender green, like arugula, Swiss chard, or kale. Garlic: Adds savory flavor to the dish. Eggs: Poached eggs have a delightful set exterior and a creamy interior that oozes out onto the muffin. Egg yolks thicken the sauce and make it rich and velvety. Vinegar: White vinegar helps the eggs keep their shape as they poach. Butter: The base of the Hollandaise sauce. It adds richness and delicious flavor. No need to clarify it for this recipe. Lemon: Adds freshness and acidity to the sauce. Freshly squeezed lemon is key. Don’t substitute bottled juice! Dijon: Adds a delicious zing and helps prevent the eggs from scrambling as well.
How to Store
Store fully-assembled eggs Florentine in an airtight container in the refrigerator for up to 1 day. Store poached eggs in an airtight container in the refrigerator for up to 3 days. I do not recommend freezing eggs Florentine.
Notes and Tips
To reduce the white strings that form around eggs when poaching, first crack your eggs into a small mesh sieve and hold over a bowl to strain off the excess watery egg whites. Then, transfer to a ramekin. Use the freshest eggs possible. Fresh egg whites will be thicker and spread less in the water. Don’t add salt to the water. This will cause the eggs to spread more. If you’re having trouble poaching more than 1 egg at a time, just cook them one at a time. Poaching eggs takes time to master. Poach the eggs up to 2 days in advance. Reheat them in boiling water for 30-60 seconds when ready to serve. Make the Hollandaise sauce up to 1 day ahead and gently reheat it set it over a very low flame just until it begins to steam or in the microwave for 10-20 seconds. If the Hollandaise sauce starts to break, add an ice cube to the bowl. Whisk vigorously (as hard as you can) and the sauce should come back together. If it doesn’t, discard it and start over.
