Quick Recipe Version (TL;DR)
Quick Ingredients
- For the hollandaise: 3 large egg yolks, 1 tablespoon fresh lemon juice, 1/2 teaspoon Dijon mustard, 1/4 teaspoon kosher salt, pinch cayenne pepper, 1/2 cup unsalted butter
- For the spinach: 1 tablespoon unsalted butter, 1 tablespoon olive oil, 1 small shallot, 1 garlic clove, 10 ounces baby spinach, 1/4 teaspoon kosher salt, 1/8 teaspoon black pepper, pinch nutmeg, 1 teaspoon lemon juice
- For the eggs: 8 large eggs, 2 tablespoons white vinegar, 1 teaspoon kosher salt, water for poaching
- For serving: 4 English muffins, split; 2 tablespoons softened unsalted butter; chopped chives or parsley; extra black pepper
Do This
- 1. Make the hollandaise: blend egg yolks, lemon juice, Dijon, salt, and cayenne, then stream in hot melted butter until thick and silky.
- 2. Sauté shallot and garlic in butter and olive oil, add spinach, and cook until wilted; season with salt, pepper, nutmeg, and lemon juice.
- 3. Split and butter the English muffins, then toast at 400°F for 6 to 8 minutes until golden and crisp.
- 4. Poach eggs in 180°F to 190°F water with vinegar and salt for 3 1/2 to 4 minutes.
- 5. Drain the poached eggs on a towel and keep the hollandaise warm, not hot.
- 6. Assemble each serving with 2 muffin halves, spinach, 2 poached eggs, hollandaise, herbs, and black pepper.
Why You’ll Love This Recipe
- Brunch-worthy but doable: Each part is simple when made in the right order.
- Rich, bright, and balanced: Buttery hollandaise meets lemony sautéed spinach and tender poached eggs.
- Beautiful on the plate: Golden muffins, deep green spinach, glossy yellow sauce, and fresh herbs make it feel special.
- Easy to scale: Make it for two, four, or a crowd with the same basic method.
Grocery List
- Produce: 10 ounces baby spinach, 1 small shallot, 1 garlic clove, 2 lemons, fresh chives or parsley
- Dairy: 11 large eggs, 10 tablespoons unsalted butter
- Pantry: 4 English muffins, olive oil, white vinegar, Dijon mustard, kosher salt, black pepper, cayenne pepper, ground nutmeg
Full Ingredients
For the Silky Hollandaise Sauce
- 3 large egg yolks, at room temperature
- 1 tablespoon fresh lemon juice, plus more to taste
- 1/2 teaspoon Dijon mustard
- 1/4 teaspoon kosher salt
- Pinch of cayenne pepper
- 1/2 cup unsalted butter, melted until hot, about 180°F to 190°F
- 1 to 2 teaspoons warm water, only if needed to loosen the sauce
For the Sautéed Spinach
- 1 tablespoon unsalted butter
- 1 tablespoon olive oil
- 1 small shallot, finely minced, about 3 tablespoons
- 1 garlic clove, finely minced
- 10 ounces baby spinach, washed and dried
- 1/4 teaspoon kosher salt, plus more to taste
- 1/8 teaspoon freshly ground black pepper
- Pinch of ground nutmeg
- 1 teaspoon fresh lemon juice
For the Poached Eggs
- 8 large eggs, very fresh if possible
- 2 tablespoons distilled white vinegar
- 1 teaspoon kosher salt
- 3 to 4 inches water in a wide saucepan or sauté pan
For the English Muffins and Garnish
- 4 English muffins, split
- 2 tablespoons unsalted butter, softened
- 2 tablespoons finely chopped fresh chives or parsley
- Freshly ground black pepper, to taste
- Optional: extra cayenne pepper or paprika for a light finishing sprinkle
Step-by-Step Instructions
Step 1: Set up your kitchen for smooth brunch cooking
Preheat the oven to 400°F. Arrange the split English muffins on a rimmed baking sheet, cut sides up. Place a clean kitchen towel or a few layers of paper towels near the stove for draining the poached eggs. Fill a wide saucepan or sauté pan with 3 to 4 inches of water for poaching, but do not heat it yet.
If your eggs are cold from the refrigerator, let them sit at room temperature for 10 minutes while you prepare the other ingredients. Room-temperature eggs poach a little more evenly and are less likely to cool the water too much.
Step 2: Make the hollandaise sauce
Melt 1/2 cup unsalted butter in a small saucepan over medium-low heat until fully melted and hot, about 180°F to 190°F. The butter should be steaming slightly but not browned. Transfer it to a liquid measuring cup with a spout for easy pouring.
In a blender or tall cup for an immersion blender, combine 3 large egg yolks, 1 tablespoon lemon juice, 1/2 teaspoon Dijon mustard, 1/4 teaspoon kosher salt, and a pinch of cayenne pepper. Blend for 10 seconds to combine. With the blender running, slowly drizzle in the hot melted butter in a thin, steady stream. The sauce should thicken into a glossy, pale yellow hollandaise.
Taste and adjust with a few drops of lemon juice or a tiny pinch of salt if needed. If the sauce is too thick, blend in 1 teaspoon warm water at a time until it is pourable but still luxurious. Keep the hollandaise warm by setting the blender cup or covered container in a bowl of warm water around 120°F to 130°F. Do not put it over direct heat, or it may split.
Step 3: Sauté the spinach until tender and flavorful
In a large skillet, heat 1 tablespoon butter and 1 tablespoon olive oil over medium heat until the butter melts and begins to foam. Add the minced shallot and cook for 2 minutes, stirring often, until softened but not browned. Add the minced garlic and cook for 30 seconds, just until fragrant.
Add the baby spinach in large handfuls, tossing with tongs as it wilts. Cook for 3 to 4 minutes total, until the spinach is tender and any excess moisture has mostly evaporated. Season with 1/4 teaspoon kosher salt, 1/8 teaspoon black pepper, a pinch of nutmeg, and 1 teaspoon lemon juice.
Transfer the spinach to a bowl. If it looks watery, gently press it with the back of a spoon and pour off the excess liquid. This keeps the muffins crisp and prevents the hollandaise from becoming diluted.
Step 4: Toast the English muffins
Spread the cut sides of the 4 split English muffins with 2 tablespoons softened butter. Toast them in the 400°F oven for 6 to 8 minutes, until the edges are golden and the centers are lightly crisp. For extra browning, place them under the broiler for the final 30 to 60 seconds, watching closely so they do not burn.
Once toasted, keep the muffins warm on the baking sheet. If your oven has a warm setting, reduce it to 200°F while you poach the eggs.
Step 5: Poach the eggs
Bring the wide pan of water to a gentle simmer over medium heat. Add 2 tablespoons white vinegar and 1 teaspoon kosher salt. The water should be 180°F to 190°F, with small bubbles on the bottom and a little steam, but not a rolling boil.
Crack each egg into a small ramekin or teacup. Working in batches of 4 eggs, stir the water gently to create a slow swirl, then slide the eggs in one at a time. Cook for 3 1/2 to 4 minutes, until the whites are set and the yolks still feel soft when lifted with a slotted spoon. For firmer yolks, cook for 5 minutes.
Lift the eggs out with a slotted spoon and transfer them to the towel-lined plate to drain. Repeat with the remaining eggs, letting the water return to 180°F to 190°F between batches.
Step 6: Refresh the hollandaise and prepare to assemble
Give the hollandaise a quick stir or brief blend. It should be warm, glossy, and pourable. If it has thickened while sitting, whisk or blend in 1 to 2 teaspoons warm water. If it tastes flat, add a few drops of fresh lemon juice. Avoid reheating it over high heat; hollandaise is happiest when warm rather than hot.
Check the spinach as well. If it has cooled too much, warm it in the skillet over low heat for 1 to 2 minutes. The spinach should be warm, not steaming wet.
Step 7: Assemble the Eggs Florentine
Place 2 toasted English muffin halves on each plate. Divide the sautéed spinach evenly among the muffin halves, using about 2 generous tablespoons per half. Top each spinach-covered muffin half with 1 poached egg.
Spoon the warm hollandaise over the eggs, using about 2 tablespoons per egg or to taste. Finish with chopped chives or parsley, freshly ground black pepper, and a very light sprinkle of cayenne or paprika if desired. Serve immediately while the muffins are crisp, the eggs are warm, and the sauce is silky.
Pro Tips
- Use very fresh eggs: Fresh eggs have tighter whites, which makes neater poached eggs with less feathering in the water.
- Do not boil the poaching water: A hard boil can break up the egg whites. Aim for gentle movement and a temperature of 180°F to 190°F.
- Drain the spinach well: Spinach releases a lot of moisture. Pressing out excess liquid keeps the English muffins from getting soggy.
- Keep hollandaise warm gently: A warm-water bath is safer than direct heat. If the sauce gets too hot, the eggs can scramble or the sauce can separate.
- Toast the muffins thoroughly: A crisp base gives structure and contrast to the soft spinach, runny yolk, and rich sauce.
Variations
- Smoked Salmon Florentine: Add 2 ounces thinly sliced smoked salmon per serving between the spinach and poached eggs for a richer, savory brunch plate.
- Mushroom Florentine: Sauté 8 ounces sliced cremini mushrooms with the shallot before adding the spinach for deeper, earthier flavor.
- Lighter Yogurt Hollandaise: Replace half the butter in the hollandaise with 1/4 cup warm plain Greek yogurt, blended in after the butter, for a tangier, lighter sauce.
Storage & Make-Ahead
Eggs Florentine is best served immediately after assembling, because the muffins soften as they sit. For make-ahead prep, sauté the spinach up to 2 days in advance and refrigerate it in an airtight container. Rewarm it gently in a skillet over low heat before assembling.
Poached eggs can be made up to 24 hours ahead. After poaching, transfer them to a bowl of ice water, cover, and refrigerate. To reheat, place them in 140°F water for 2 to 3 minutes, then drain well. Hollandaise is best made fresh, but it can sit covered in a warm-water bath for up to 1 hour. For food safety, do not leave hollandaise at room temperature for more than 2 hours total.
Nutrition (per serving)
Approximate nutrition per serving, based on 1 English muffin, 2 poached eggs, spinach, and hollandaise: 590 calories, 22 grams protein, 31 grams carbohydrates, 43 grams fat, 23 grams saturated fat, 545 milligrams cholesterol, 850 milligrams sodium, 4 grams fiber, and 3 grams sugar.
