This Eggs Florentine Recipe Is Fancy And Fabulous

Eggs Florentine replaces meat with spinach, and it still manages to be somehow more decadent than the traditional version. Buttery, creamed spinach takes the place of lean Canadian bacon, but everything else is exactly what you want in this favorite brunch dish—hollandaise sauce, toasted English muffins, and the perfectly runny poached egg finish this dish. For a little excitement and pop, we love stirring hot sauce into the hollandaise. English muffins make the perfect vehicle, and it's the custom choice, but you could pick another, like a bagel or croissant. A slice of seedy bread would be excellent, too.

Southern Living Eggs Florentine on a plate to serve
Photo:

Caitlin Bensel, Food Stylist: Torie Cox

Active Time:
30 mins
Total Time:
30 mins
Servings:
4
Southern Living Eggs Florentine ingredients

Caitlin Bensel, Food Stylist: Torie Cox

Ingredients

  • 1/2 cup (4 oz.), plus 2 Tbsp. salted butter, divided

  • 1 large garlic clove, thinly sliced (about 2 tsp.)

  • 1 (10-oz.) pkg. baby spinach (about 10 cups)

  • 1 Tbsp. heavy whipping cream (optional)

  • 3 large egg yolks

  • 1 Tbsp. plus 2 tsp. fresh lemon juice (from 1 large lemon)

  • 1 tsp. hot sauce

  • 2 to 4 tsp. warm tap water

  • 2 tbsp white vinegar

  • 8 large eggs

  • 4 English muffins, split and toasted

  • Cracked black pepper, for garnish

Directions

  1. Cook spinach:

    Melt 2 tablespoons of the butter in a large skillet over medium. Add garlic, and cook, stirring constantly, until softened, about 1 minute. Add spinach, and cook, tossing often, until almost all wilted, about 2 minutes. Add cream, and continue tossing until combined and spinach is wilted, about 1 minute. Remove from heat, and cover to keep warm. 

    Southern Living Eggs Florentine cooking the spinach and garlic

    Caitlin Bensel, Food Stylist: Torie Cox

  2. Warm butter and water:

    Melt remaining 1/2 cup butter in a small saucepan over medium. Reduce heat to low, and keep warm over low until ready to use.

    Southern Living Eggs Florentine melting the butter

    Caitlin Bensel, Food Stylist: Torie Cox

    Add water to a separate medium saucepan, filling to a depth of 1 inch. Bring to a simmer over medium; reduce heat to low.

  3. Start hollandaise:

    Whisk together egg yolks and lemon juice in a large heatproof bowl. Place bowl over hot water, making sure water does not touch bottom of bowl. Cook, whisking constantly, until eggs are warm to the touch (or until a thermometer registers about 85°F), about 1 minute.

    Southern Living Eggs Florentine cooking the eggs for the sauce

    Caitlin Bensel, Food Stylist: Torie Cox

  4. Add melted butter:

    Slowly drizzle in melted butter, a few drops at a time, and continue whisking vigorously and constantly until sauce is thickened and almost doubled in volume, about 3 minutes.

    Southern Living Eggs Florentine after adding the melted butter to the sauce

    Caitlin Bensel, Food Stylist: Torie Cox

  5. Add hot sauce:

    Turn off heat, and add hot sauce and 2 to 4 teaspoons water (as needed to reach desired consistency). Set aside, and cover to keep warm. (To reheat, place bowl back over warm water, and whisk until warmed through.) 

    Southern Living Eggs Florentine adding the hot sauce to the sauce

    Caitlin Bensel, Food Stylist: Torie Cox

  6. Poach eggs:

    Add water to a large saucepan to a depth of 1 1/2 inches; bring to a simmer over medium-high heat. Stir in vinegar. Reduce heat to medium-low, and create a whirlpool with a spoon; crack 2 of the eggs, 1 at a time, into center of whirlpool. Simmer until whites are set and yolks are runny, about 4 minutes. Using a slotted spoon, transfer poached eggs to a plate; blot dry with paper towels. Repeat with remaining eggs. 

    Southern Living Eggs Florentine poached eggs on a plate

    Caitlin Bensel, Food Stylist: Torie Cox

  7. Assemble:

    Arrange 2 English muffin halves on each plate.

    Southern Living Eggs Florentine putting the english muffins on a plate

    Caitlin Bensel, Food Stylist: Torie Cox

    Mound spinach on English muffins.

    Southern Living Eggs Florentine adding the spinach to the plate

    Caitlin Bensel, Food Stylist: Torie Cox

    Top with poached eggs.

    Southern Living Eggs Florentine on a plate to serve

    Caitlin Bensel, Food Stylist: Torie Cox

    Spoon hollandaise sauce evenly over eggs, and garnish with black pepper. Serve immediately.

    Southern Living Eggs Florentine topped with hollandaise and pepper

    Caitlin Bensel, Food Stylist: Torie Cox

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