Poached Eggs Florentine
Elevate your brunch game with Poached Eggs Florentine—a timeless dish that balances elegance and comfort in every bite. Featuring perfectly poached eggs nestled on a bed of garlicky sautéed spinach atop golden-toasted English muffins, this recipe is crowned with a luscious, velvety homemade hollandaise sauce. With minimal prep time, it’s an impressive meal for any occasion, whether you're hosting a weekend gathering or indulging in a cozy breakfast at home. The hint of paprika or cayenne adds a subtle kick, while the rich combination of flavors and textures makes this recipe a standout. Simple yet sophisticated, Poached Eggs Florentine is a celebration of fresh ingredients and classic cooking techniques.
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Recipe Information
Ingredients
- 4 pieces eggs
- 2 tablespoons white vinegar
- 300 grams fresh spinach
- 2 tablespoons butter
- 2 cloves garlic
- 2 pieces English muffins
- 125 grams unsalted butter
- 2 pieces egg yolks
- 1 tablespoon lemon juice
- 1 teaspoon salt
- 0.5 teaspoons ground black pepper
- 0.25 teaspoon paprika or cayenne pepper (optional, for garnish)
Instructions
Fill a medium-sized saucepan with water and bring it to a simmer. Add 2 tablespoons of white vinegar to the water to help the egg whites set while poaching.
Crack each egg into a small bowl or ramekin. Using a spoon, stir the water in the saucepan to create a gentle whirlpool, then carefully slide one egg at a time into the center of the whirlpool. Poach for 3-4 minutes until the whites are set but the yolks are still runny. Remove the eggs with a slotted spoon, set them on a plate lined with paper towels, and repeat with the remaining eggs.
Heat a skillet over medium heat and melt 2 tablespoons of butter. Mince the garlic and add it to the skillet, cooking for about 30 seconds until fragrant. Add the spinach and sauté until wilted, about 2-3 minutes. Season with a pinch of salt and pepper, then remove from heat and set aside.
Prepare the hollandaise sauce: Melt 125 grams of unsalted butter in a small saucepan or microwave. In a heatproof mixing bowl set over a pot of simmering water (or using a double boiler), whisk 2 egg yolks with 1 tablespoon of lemon juice until thickened and pale in color. Slowly drizzle in the melted butter while continuously whisking until the sauce is smooth and creamy. Season with salt and pepper to taste.
Toast the English muffins halves until golden brown.
Assemble the Eggs Florentine: Place the toasted English muffin halves on plates. Divide the sautéed spinach evenly between the muffin halves. Gently place a poached egg on top of each spinach layer.
Spoon the hollandaise sauce generously over each egg. Sprinkle with a little paprika or cayenne pepper for garnish, if desired.
Serve immediately and enjoy your Poached Eggs Florentine!
Nutrition Facts
Calories |
2031 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 165.3 g | 212% | |
| Saturated Fat | 85.7 g | 428% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 1456 mg | 485% | |
| Sodium | 3755 mg | 163% | |
| Total Carbohydrate | 103.1 g | 37% | |
| Dietary Fiber | 16.0 g | 57% | |
| Total Sugars | 13.6 g | ||
| Protein | 45.3 g | 91% | |
| Vitamin D | 5.1 mcg | 26% | |
| Calcium | 531 mg | 41% | |
| Iron | 19.9 mg | 111% | |
| Potassium | 428 mg | 9% | |
*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.
