Florentine Eggs on English Muffins
Start your morning with a touch of indulgence by preparing Florentine Eggs on English Muffins—a delightful twist on the classic eggs benedict. This elegant yet effortless recipe layers perfectly toasted English muffins with earthy sautéed spinach, delicately poached eggs, and a silky homemade hollandaise sauce infused with a hint of lemon and cayenne. The fresh spinach adds a nutritious touch, while the creamy hollandaise elevates the dish to brunch-worthy perfection. With simple instructions for poaching eggs and making velvety hollandaise, this recipe is accessible for home cooks yet impressive enough to wow guests. Ready in just 35 minutes, it’s the ultimate comfort food for a cozy breakfast or weekend brunch.
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Recipe Information
Ingredients
- 2 pieces English muffins
- 4 pieces Eggs
- 4 cups Fresh spinach
- 1 tablespoon Olive oil
- 1 clove Garlic (minced)
- 0.5 cup Butter (unsalted)
- 2 pieces Egg yolks
- 1 tablespoon Lemon juice
- 0.125 teaspoon Cayenne pepper
- 2 tablespoons White vinegar
- 0.25 teaspoon Salt
- 0.125 teaspoon Black pepper
Instructions
Slice the English muffins in half and toast them until golden brown.
Heat a skillet over medium heat and add olive oil. Add minced garlic and sauté for 30 seconds until fragrant.
Add fresh spinach to the skillet and cook until wilted, about 2-3 minutes. Season with a pinch of salt and black pepper, then set aside.
To prepare the hollandaise sauce, melt butter in a small saucepan over low heat. In a blender, combine egg yolks, lemon juice, cayenne pepper, and a pinch of salt.
With the blender running, slowly drizzle the melted butter into the egg yolk mixture until it thickens into a creamy sauce. Keep the sauce warm by placing the blender on a bowl of warm water.
To poach the eggs, bring a medium-sized pot of water to a gentle simmer. Add the white vinegar to the water.
Crack each egg into a small bowl. Carefully slide the eggs one at a time into the simmering water and poach for 3-4 minutes, or until the whites are set but the yolks are still runny.
Remove the poached eggs with a slotted spoon and set them on a paper towel to drain.
To assemble, place the toasted English muffin halves on serving plates. Top each half with a generous portion of sautéed spinach.
Gently place a poached egg on top of the spinach, then spoon hollandaise sauce over the eggs.
Serve immediately with an optional sprinkle of black pepper for garnish.
Nutrition Facts
Calories |
1837 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 145.1 g | 186% | |
| Saturated Fat | 73.4 g | 367% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 1371 mg | 457% | |
| Sodium | 1700 mg | 74% | |
| Total Carbohydrate | 95.3 g | 35% | |
| Dietary Fiber | 11.2 g | 40% | |
| Total Sugars | 13.5 g | ||
| Protein | 40.6 g | 81% | |
| Vitamin D | 6.5 mcg | 32% | |
| Calcium | 343 mg | 26% | |
| Iron | 14.0 mg | 78% | |
| Potassium | 392 mg | 8% | |
*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.
