Eggs Florentine is the vegetarian’s Benedict. Buttery spinach. Poached egg. Silky hollandaise. Toasted English muffin. Brunch elegance. 20 minutes. No meat. All flavor.

Serves 2 (makes 2 Florentines).

Step-by-Step Instructions

1 1

Make Hollandaise (Blender Method)

In a blender, combine egg yolks, lemon juice, cayenne, and salt. Blend 5 seconds. With blender running, slowly drizzle in hot melted butter. Sauce will thicken. Add warm water if too thick. Keep warm.

2 2

Sauté Spinach

Melt butter in a skillet over medium heat. Add spinach. Cook 1-2 minutes until wilted. Season with salt and pepper. Keep warm.

3 3

Poach Eggs

Fill a saucepan with 3 inches of water. Add vinegar. Bring to a gentle simmer (not boiling). Crack each egg into a small bowl. Swirl water, slide egg in. Cook 3-4 minutes until whites are set, yolks soft. Remove with slotted spoon. Drain on paper towel.

4 4

Assemble

Place toasted English muffin halves on plates. Top with sautéed spinach, a poached egg, and generous hollandaise.

5 5

Serve

Garnish with chives or parsley. Serve immediately. Brunch elegance achieved.

Summary

Prep Time: 10 min | Cook Time: 15 min | Total: 25 min

Yield: 2 servings | Difficulty: Medium

Storage Notes

Best fresh. Hollandaise doesn’t reheat well (it separates). Poached eggs can be made ahead and stored in cold water in the fridge for 1 day — reheat in warm water for 1 minute before serving. Assemble just before eating.

Eggs Florentine (Poached Eggs on a Bed of Buttery Spinach)