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Creamy Eggs Florentine Recipe with Fresh Spinach Easy and Perfect Breakfast

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A cozy and indulgent breakfast featuring poached eggs, fresh sautéed spinach, and a silky homemade hollandaise sauce served on toasted English muffins. This recipe is quick, simple, and perfect for brunch or any morning treat.

Ingredients

Scale
  • 6 cups fresh spinach, loosely packed (washed and stems removed)
  • 4 large eggs, room temperature
  • 4 tablespoons unsalted butter, divided
  • 3 egg yolks
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons water (to thin hollandaise if needed)
  • 1 tablespoon white vinegar
  • Salt and freshly ground black pepper, to taste
  • Pinch of cayenne pepper or smoked paprika (optional)
  • 2 English muffins or crusty bread, toasted

Instructions

  1. Heat 1 tablespoon of butter in a medium skillet over medium heat. Add the fresh spinach and sauté just until wilted, about 2-3 minutes. Season lightly with salt and pepper. Set aside and keep warm.
  2. Slice English muffins in half and toast until golden and crisp. Place them on plates ready for topping.
  3. Fill a wide saucepan with about 4 inches of water. Add 1 tablespoon white vinegar. Bring to a gentle simmer (about 180°F or 82°C). Crack each egg into a small bowl, then gently slide the eggs one at a time into the simmering water. Poach for 3-4 minutes for runny yolks or longer for firmer eggs. Use a slotted spoon to remove eggs and let drain on a paper towel.
  4. In a heatproof bowl over simmering water (double boiler style), whisk together 3 egg yolks and 1 tablespoon fresh lemon juice until the mixture thickens slightly, about 3 minutes. Slowly add 3 tablespoons melted butter in a steady stream, whisking constantly until the sauce is thick and creamy. If too thick, whisk in 1-2 tablespoons warm water to reach desired consistency. Season with salt, a pinch of cayenne or smoked paprika if using, and pepper. Keep warm but do not overheat.
  5. Place a generous spoonful of sautéed spinach on each toasted muffin half. Top with a poached egg. Spoon the warm hollandaise sauce over the eggs and spinach.
  6. Sprinkle a bit of freshly ground black pepper and a light dusting of smoked paprika if desired. Serve immediately.

Notes

Use fresh eggs for best poaching results. Keep hollandaise sauce warm over gentle steam and whisk constantly to avoid curdling. If sauce separates, whisk in a splash of warm water. For a dairy-free version, use olive oil for sautéing and make vegan hollandaise with silken tofu and nutritional yeast. Serve immediately for best texture and flavor.

Nutrition

Keywords: Eggs Florentine, spinach, hollandaise sauce, poached eggs, brunch, breakfast, creamy eggs, easy recipe

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