I enjoy this recipe because it feels restaurant-worthy while still being very manageable at home. I appreciate how each component—sautéed spinach, poached eggs, and hollandaise—can be mastered individually and used in other recipes. I also love the balance of richness and freshness, making it a satisfying yet elegant meal.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
Spinach 2 Tbsp. unsalted butter 1/2 shallot, finely chopped 8 oz. fresh spinach 1/4 tsp. kosher salt
Hollandaise 10 Tbsp. unsalted butter, cubed 2 large egg yolks 2 tsp. (or more) fresh lemon juice 1/2 tsp. (or more) kosher salt
Eggs & Assembly 4 large eggs 2 English muffins, split, toasted Freshly ground black pepper
Directions
I begin by preparing the spinach. In a large skillet over medium heat, I melt the butter, then add the finely chopped shallot and cook until softened, about 3 to 4 minutes. I add the fresh spinach, season it with salt, and cook until fully wilted. I remove it from the heat and use a slotted spoon to transfer the spinach mixture to a bowl so any excess moisture stays behind.
Next, I prepare the hollandaise. I melt the butter in a small pot over medium heat until it begins to foam. In a blender, I combine the egg yolks, lemon juice, and salt, blending on high just until mixed. With the blender running on medium-low, I slowly pour in the hot melted butter until the sauce becomes thick, creamy, and glossy. I taste and adjust the lemon or salt as needed, then keep the sauce warm.
For the poached eggs, I fill a medium pot halfway with water and bring it to a bare simmer. I crack one egg into a small bowl. Using a long-handled spoon, I swirl the simmering water to create a whirlpool, then gently tip the egg into the center, allowing the water to wrap the white around the yolk. I poach the egg until the white is firm but still springy, about 3 to 4 minutes, then transfer it to a paper towel-lined plate. I repeat this with the remaining eggs.
To assemble, I top each toasted English muffin half with a portion of the wilted spinach and a poached egg. I spoon warm hollandaise over the top and finish with freshly ground black pepper.
Servings and Timing
Servings: 4 Prep Time: 5 minutes Total Time: 30 minutes
Variations
I sometimes swap spinach for sautéed kale or Swiss chard for a different flavor. I enjoy adding smoked salmon for a richer twist. When I want extra brightness, I mix a bit of lemon zest into the spinach. For a heartier base, I sometimes use toasted brioche instead of English muffins.
Storage/Reheating
I store poached eggs in an airtight container filled halfway with water for up to 3 days, reheating them gently in barely simmering water for 1 to 2 minutes. The wilted spinach keeps well in the refrigerator for up to 3 days. I always make hollandaise fresh, as it doesn’t reheat well and tends to split.
FAQs
Why does my hollandaise split?
I make sure to blend slowly and keep the melted butter warm but not scorching hot.
Can I use frozen spinach?
Yes, I thaw and drain it well before sautéing, though fresh spinach gives a lighter texture.
How do I keep the poached eggs round?
I strain the egg first and use the whirlpool method to help the whites wrap around the yolk.
Can I prepare any components ahead of time?
Yes, I prep the spinach and poach the eggs ahead, but make the hollandaise just before serving.
What if my hollandaise is too thick?
I blend in a teaspoon of warm water at a time until it reaches the right consistency.
Do I need a blender for hollandaise?
No, I can whisk it by hand over gentle heat, but the blender method is quicker and easier.
How runny should the yolks be?
I prefer them soft and custardy, poaching for about 3 to 4 minutes.
Can I use bagels instead of English muffins?
Yes, I use any sturdy bread that can hold the toppings.
Why is my spinach watery?
I drain it with a slotted spoon and press lightly against the pan to remove excess moisture.
Can I make this dairy-free?
Yes, I use dairy-free butter for the spinach and a vegan hollandaise alternative.
Conclusion
I love making Eggs Florentine because it turns simple ingredients into a refined, comforting brunch classic. The combination of silky hollandaise, tender spinach, and perfectly poached eggs creates a dish that feels both luxurious and approachable, perfect for leisurely weekends or special mornings.
A classic and elegant brunch dish featuring sautéed spinach, perfectly poached eggs, and warm, creamy hollandaise sauce served over toasted English muffins.
Total Time:30 minutes
Yield:4 servings
Ingredients
Spinach:
2 Tbsp unsalted butter
1/2 shallot, finely chopped
8 oz fresh spinach
1/4 tsp kosher salt
Hollandaise:
10 Tbsp unsalted butter, cubed
2 large egg yolks
2 tsp fresh lemon juice (or more to taste)
1/2 tsp kosher salt (or more to taste)
Eggs & Assembly:
4 large eggs
2 English muffins, split and toasted
Freshly ground black pepper
Instructions
Melt butter in a skillet over medium heat. Add shallot and cook until softened, 3–4 minutes.
Add spinach, season with salt, and cook until wilted. Transfer with a slotted spoon to a bowl to drain excess moisture.
For the hollandaise, melt the butter in a small pot until foamy.
In a blender, combine egg yolks, lemon juice, and salt. Blend briefly to mix.
With the blender running on medium-low, slowly pour in the hot melted butter until the sauce becomes thick and creamy. Adjust seasoning to taste and keep warm.
For poached eggs, heat a pot of water to a bare simmer. Crack one egg into a small bowl.
Create a gentle whirlpool in the simmering water and slide the egg into the center. Poach 3–4 minutes, then transfer to a paper towel. Repeat with remaining eggs.
Assemble by topping each toasted English muffin half with spinach, a poached egg, and warm hollandaise. Finish with black pepper.
Notes
Swap spinach for kale or Swiss chard for a different flavor.
Add smoked salmon for extra richness.
Use brioche instead of English muffins for a softer, richer base.
