Eggs Florentine recipe
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. See method
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)
Each serving contains
of the reference intake
- 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.
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If serving vulnerable groups, elderly people, toddlers, pregnant women and people who are unwell, cook eggs until the whites and yolks are solid.