Brunch Egg Dish Florentine
Elevate your brunch game with this decadent Brunch Egg Dish Florentine, a savory blend of poached eggs, creamy hollandaise sauce, and sautéed spinach served atop golden-toasted English muffins. This gourmet-inspired recipe combines timeless brunch staples with a touch of sophistication, featuring perfectly poached eggs enhanced by a silky, lemony hollandaise that's expertly whisked in a double boiler. Fresh spinach sautéed with garlic and shallots adds a vibrant, earthy layer, while a sprinkle of paprika ties it all together with a subtle smoky finish. With just 40 minutes from prep to plate, this elegant dish is ideal for intimate weekend brunches or special occasions. Serve it warm, garnished to perfection, and watch it become a centerpiece of your breakfast table! Keywords: brunch egg dish, eggs florentine, poached eggs recipe, easy hollandaise, elegant brunch ideas, homemade spinach recipes.
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Recipe Information
Ingredients
- 4 large Eggs
- 4 cups Fresh spinach
- 6 tbsp Butter
- 1 small Shallot
- 2 cloves Garlic
- 2 whole English muffins
- 2 tbsp White vinegar
- 3 large Egg yolks
- 1 tbsp Lemon juice
- 0.5 tsp Salt
- 0.25 tsp Black pepper
- 0.25 tsp Paprika
- 1 tbsp Olive oil
Instructions
Bring a medium pot of water to a gentle simmer. Add 2 tablespoons of white vinegar to the water to help the eggs hold their shape while poaching.
Crack each egg into a small bowl or ramekin. Gently slide the eggs, one at a time, into the simmering water. Poach for 3-4 minutes for a soft yolk, or longer for a firmer yolk. Remove with a slotted spoon and set on a paper towel-lined plate.
While the eggs are poaching, heat 1 tablespoon of olive oil in a large skillet over medium heat. Finely dice the shallot and garlic and sauté until fragrant, about 2 minutes.
Add the fresh spinach to the skillet, cooking for 3-4 minutes until wilted. Season with a pinch of salt and black pepper. Remove from heat and keep warm.
To make the hollandaise sauce, melt 6 tablespoons of butter in a small pot or microwave until just melted. In a heatproof bowl, whisk together 3 egg yolks and 1 tablespoon of lemon juice.
Set the egg yolk mixture over a pot of simmering water (creating a double boiler). Whisk constantly while slowly drizzling in the melted butter. Continue whisking until the sauce thickens, around 3-4 minutes. Remove from heat and season with salt, black pepper, and paprika.
Split the English muffins in half and toast until golden brown.
To assemble, place a bed of sautéed spinach on each English muffin half. Top with a poached egg, then drizzle generously with hollandaise sauce.
Garnish with a pinch of paprika or additional black pepper if desired. Serve immediately.
Nutrition Facts
Calories |
838 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.2 g | 78% | |
| Saturated Fat | 28.9 g | 145% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 741 mg | 247% | |
| Sodium | 1284 mg | 56% | |
| Total Carbohydrate | 51.8 g | 19% | |
| Dietary Fiber | 6.4 g | 23% | |
| Total Sugars | 8.3 g | ||
| Protein | 22.2 g | 44% | |
| Vitamin D | 3.2 mcg | 16% | |
| Calcium | 193 mg | 15% | |
| Iron | 7.5 mg | 42% | |
| Potassium | 274 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
