Eggs Florentine recipe

  • Serves 4
  • 30 mins to prepare and 15 mins to cook
  • 467 calories / serving
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Perfectly poached eggs, silky spinach and creamy hollandaise sit atop toasted muffins in this indulgent brunch recipe. For a more substantial brunch, serve the eggs florentine alongside steamed asparagus – any leftover hollandaise will be great for dipping.

To make the hollandaise sauce, melt the butter in a saucepan over a low heat. Skim any white solids from surface with a spoon and discard.

Put the 2 egg yolks, vinegar, a pinch of salt and a tablespoon of ice-cold water in a metal or glass bowl that will fit over a small pan. Whisk the yolks for 1-2 minutes before sitting the bowl over a pan of barely simmering water. The water must not touch the base of the bowl.

Whisk continuously for a minute then very slowly start to pour in the warm butter in a thin stream, whisking all the time until all the butter is incorporated and you have a creamy sauce. (Take your time; you need to add the melted butter slowly to ensure the sauce emulsifies and thickens.) If the sauce gets too thick, add one or two teaspoons of water. Add a squeeze of lemon juice to taste and a pinch of cayenne pepper. Cover the bowl with a tea towel to keep the sauce warm until needed.

Meanwhile, boil the kettle and fill a small pan 1/3 full. Add the vinegar and reduce to a gentle simmer.

Crack the eggs one at a time into a small bowl and gently tip into the simmering water. Leave to poach for 3-4 minutes or until the white is cooked and the yolks still have a slight wobble. Remove from the pan carefully with a slotted spoon and drain on kitchen paper.

Preheat the grill to medium. Place the muffins, butter-side up, on a baking tray lined with foil.

Meanwhile, take a large saucepan and place over a medium-high heat. Add the butter and the spinach and cook for 2-3 minutes stirring all the time, until the spinach has wilted.

Remove the spinach from the pan with a slotted spoon (in case there is any moisture) and divide between the 4 muffin halves on the baking tray. Top each with a poached egg and a generous serving of hollandaise sauce.

Season and sprinkle with a little nutmeg, if you like, and serve immediately.

See more Breakfast recipes

If serving vulnerable groups, elderly people, toddlers, pregnant women and people who are unwell, cook eggs until the whites and yolks are solid.

  • Ingredients

  • For the hollandaise

  • 115g (4oz) butter
  • 2 large egg yolks
  • 1/2 tsp white wine or tarragon vinegar
  • ½ lemon, juiced
  • pinch cayenne pepper
  • For the eggs Florentine

  • 2 tsp vinegar
  • 4 large eggs
  • 2 English muffins, split in half and buttered
  • small knob butter
  • 200g baby spinach leaves
  • pinch ground nutmeg (optional)
  • Energy 1940kj 467kcal 23%
  • Fat 39g 55%
  • Saturates 19g 94%
  • Sugars 1g 2%
  • Salt 1.2g 20%

of the reference intake
Carbohydrate 15.7g Protein 15.7g Fibre 1.5g


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