Eggs Florentine

Yumna Jawad

Published May 12, 2025

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To make eggs Florentine, all you need are a few ingredients: eggs, English muffins, fresh baby spinach, and hollandaise sauce. Super easy and quick!

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Prep Time 10 minutes
Servings 2 servings
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Homemade eggs Florentine on a plate with hollandaise sauce.
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Have you Tried Eggs Florentine?

I don’t make “fancy” breakfasts often, but when I do, it’s usually something like this. Eggs Florentine sounds like it takes a lot of effort, but once you get the hang of poaching eggs, it’s actually pretty straightforward.

I use fresh spinach and keep the seasoning simple, then just layer everything on a toasted English muffin with a spoonful of warm hollandaise.

Eggs Florentine Ingredients

Ingredients for recipe: eggs, parmesan, oil, spinach, garlic, salt and pepper, vinegar and english muffins.
  • Olive oil: You can use another high-heat cooking oil, like avocado.
  • Garlic: Fresh, minced garlic will have the best flavor, but you can substitute 1 teaspoon garlic powder.
  • Baby spinach: Use fresh. Frozen spinach has too much water and can make the English muffins soggy.
  • Parmesan: If you’re vegetarian, make sure to buy rennet-free parmesan cheese.
  • Eggs: You’ll need 4 eggs for the Eggs Florentine and more if you’re making your own hollandaise!
  • White vinegar: Use distilled white vinegar or wine wine vinegar.
  • English muffins: I usually use regular English muffins, but whole-wheat or gluten-free ones would be fine.
  • Hollandaise sauce: Making your own hollandaise only takes 15 minutes and 3 ingredients!

How to Make Eggs Florentine

Fresh spinach added to skillet.
Step 1: In a large skillet over medium heat, heat the olive oil. Add the garlic and sauté until fragrant. Add the spinach.
Spinach after cooking in pan with parmesan added.
Step 2: Cook until the spinach is wilted. Sprinkle the parmesan cheese and season with salt and pepper. Remove from heat and keep warm.
Egg in poaching water.
Step 3: Poach the eggs to your desired doneness.
Mesh spoon lifting up poached egg.
Step 4: Use a slotted spoon to remove the poached egg. Repeat with the remaining eggs.
Eggs Florentine recipe.
Step 5: To assemble the Eggs Florentine, place the toasted English muffin halves on plates. Divide the sautéed spinach evenly over the bread. Then, place a poached egg on top of the spinach, and spoon over the hollandaise sauce if using.

How to Make Hollandaise Sauce

Whisking partially mixed ingredients together.
Step 1: Melt the butter. Place 3 egg yolks, ½ tablespoon water, and lemon juice in a heat-safe bowl. Set up a double boiler by placing a few inches of water in a medium saucepan that the bowl fits well on. Make sure the water does not hit the bottom of the bowl.
Sauce after cooking over a double boiler into a thickened consistency.
Step 2: Bring the water to a simmer and set the bowl on top.
Whisking hollandaise sauce in a glass bowl over a pot of boiling water and pouring in melted butter.
Step 3: Cook, whisking the egg yolks constantly.
Holding a whisk over bowl to show the thickness of the sauce.
Step 4: The hollandaise is done when the egg yolks begin to thicken and ribbon on themselves when you hover a whisk over the bowl.
Eggs Florentine recipe.

Eggs Florentine Recipe

Author: Yumna Jawad
No ratings yet
To make eggs Florentine all you need are a few ingredients: eggs, English muffins, fresh baby spinach and hollandaise sauce. Super easy and quick!
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Prep Time10 minutes
Cook Time7 minutes
Total Time17 minutes
Servings2 servings
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Ingredients
  

Instructions

  • In a large skillet over medium heat, heat the olive oil. Add the garlic and sauté for about 30 seconds until fragrant. Add the spinach and cook until wilted, about 2-3 minutes. Sprinkle the parmesan cheese and season with salt and pepper. Remove from heat and keep warm.
  • Fill a large saucepan with about 3 inches of water and bring it to a gentle simmer. Add the white vinegar. Crack one egg into a small bowl or ramekin.
  • Create a gentle whirlpool in the water by stirring it with a spoon, then carefully slide the egg into the center of the whirlpool.
  • Poach the egg for about 3-4 minutes depending on your desired doneness.
  • Use a slotted spoon to remove the poached egg and place it on a paper towel-lined plate. Repeat with the remaining eggs.
  • To assemble the eggs florentine, place the toasted English muffin halves on plates. Divide the sautéed spinach evenly over the English muffin halves. Then place a poached egg on top of the spinach.
  • Spoon the warm Hollandaise sauce over each poached egg and season with freshly ground black pepper.

Equipment

Notes

Storage: This is one of those recipes that’s best eaten right away. You could make the sautéed spinach ahead and keep it in a container in the fridge for up to 3 days. I’d re-warm it in a skillet or a microwave. The hollandaise sauced can be stored in the fridge for a day and rewarmed in a double boiler or in the microwave in 10-second increments.

Nutrition

Serving: 2eggs, Calories: 555kcal, Carbohydrates: 37g, Protein: 24g, Fat: 35g, Saturated Fat: 9g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 9g, Trans Fat: 0.04g, Cholesterol: 344mg, Sodium: 1285mg, Potassium: 868mg, Fiber: 4g, Sugar: 1g, Vitamin A: 11218IU, Vitamin C: 33mg, Calcium: 309mg, Iron: 5mg

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.

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Recipe Tips

  1. Use vinegar in the egg poaching liquid. Adding a little vinegar water actually helps the poached egg hold its shape! And no, it won’t make the egg taste like vinegar.
  2. Make a vortex. When you’re ready to poach each egg, swirl the water to create a vortex. Then, drop the egg in the center of the vortex! The swirling water will help bring the egg together.
  3. Dry the poached eggs on paper towels. That way, you won’t water down the rest of the dish!
  4. Warm the hollandaise sauce properly. I usually make the hollandaise first and if it needs warmed up, gently stir it over a double boiler (like how you cooked it!) or in short, 10-second bursts in the microwave.

Serving Ideas

Eggs Florentine on a plate with egg split open to show runny yolk.

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