Eggs Florentine
Treat yourself to an indulgent breakfast or lunch with eggs Florentine. This timeless classic combines perfectly poached eggs, garlic sautéed spinach, and a luscious homemade hollandaise over golden toasted brioche. Finished with a scatter of freshly chopped chives, this is weekend cooking at its very best.
&format=webp)
Ingredients
Sautéed spinach
|
Fresh spinach
|
200 g |
|---|---|
|
Shallots
|
2 |
|
Garlic clove
|
1 |
|
Butter
|
25 g |
|
Salt
|
½ tsp |
Hollandaise
|
Butter
|
150 g |
|---|---|
|
Egg yolks
|
2 |
|
Water
|
1 tbsp |
|
Lemon juice
|
1 tsp |
|
Salt
|
¼ tsp |
|
Cayenne pepper
|
¼ tsp |
Poached eggs
|
Eggs
|
4 |
|---|---|
|
Vinegar
|
100 ml |
|
Salt
|
|
|
Water
|
100 ml |
To serve
|
Bread (your choice of bread)
|
4 slices |
|---|
Instructions
Sautéed spinach
Hollandaise
Poached eggs
To serve
Recipe tips
It’s often the small details that make the biggest impact in the kitchen, so we’re sharing the tips we rely on when cooking and creating recipes
When making hollandaise, the butter's temperature is crucial. Butter that is too hot risks scrambling the egg yolks, leaving you with a grainy texture. Let the melted butter cool slightly so it stays warm rather than steaming. As you whisk, pour it in slowly in a thin, steady stream. This helps the sauce emulsify properly, giving it a silky consistency.
A rolling boil is too harsh for poached eggs, as it causes the whites to separate and drift away. Keep it just below a simmer to get better control over the shape. Before lowering the egg in, stir the water to create a gentle whirlpool. This motion helps the whites wrap neatly around the yolk as it cooks.
As you check the poached eggs, look for a slight wobble in the centre. This shows that the yolk remains soft. The whites, on the other hand, should be fully set and wrapped closely around the yolk, with no watery edges. Once you see this, the eggs are ready.
Hollandaise can thicken as it sits, especially if it cools slightly. When this happens, a small amount of warm water helps bring it back to a smoother consistency. Whisk it in gradually, a little at a time, until the sauce loosens without turning too thin. This keeps the texture silky and easy to spoon.
FAQ: Questions about eggs Florentine
To help you serve up a truly impressive eggs Florentine, we have answered some of the most frequent questions. Continue reading to find out more.
What is eggs Florentine?
Eggs Florentine is a classic breakfast or brunch dish made with toasted bread, sautéed spinach, poached eggs, and hollandaise sauce. It follows French culinary traditions in its preparation, but the word Florentine in cooking usually means that a dish includes spinach, inspired by the style associated with Florence, Italy.
What is the difference between eggs Florentine and eggs Benedict?
The main difference between eggs Florentine and eggs Benedict is the ingredient beneath the poached eggs. Eggs Florentine features sautéed spinach, whereas eggs Benedict is usually made with ham or bacon. Both are served on toasted bread with poached eggs and hollandaise sauce, so they are put together in a similar way but have different fillings underneath.
How do I prevent poached eggs from spreading in the water?
To prevent poached eggs from spreading in the water, keep the heat just below a simmer so the water stays calm. Boiling water creates too much movement and can pull the whites apart. Also, stir the water to create a gentle whirlpool before adding the egg to help the whites wrap around the yolk. A small amount of vinegar helps the whites set as well and keeps the shape more compact.
How do I fix broken hollandaise sauce?
If you have a broken hollandaise sauce, whisk a small amount of warm water into the sauce to help bring it back together. If that does not work, place a fresh egg yolk in a clean bowl and slowly whisk the broken sauce into it, a little at a time. This helps re-emulsify the mixture and restore a smooth consistency.
Nutritional values per serving
Energy:
535 Kcal
| Energy distribution % | Nutritional values per serving | |
|---|---|---|
| Fibre | - | 3.2 g |
| Protein | 10 % | 13.2 g |
| Fat | 73.3 % | 44.3 g |
| Carbohydrates | 16.7 % | 22 g |
&format=webp)
Enjoy a vegetarian breakfast classic with eggs Florentine
If you love the decadence of a poached egg breakfast, eggs Florentine is a must-try. Soft poached eggs, silky sautéed spinach, toasted bread, and a generous pour of hollandaise make up this classic breakfast dish. It sits proudly in the same family as eggs Benedict and eggs Royale, but here, spinach takes the place of bacon or smoked salmon, giving the dish its signature Florentine character. It is a lovely vegetarian option that is elegant and just a little indulgent.
We have got plenty more to explore. Tuck into a mushroom and cheese omelette, a spiced egg shakshuka, or Turkish eggswith their garlicky yoghurt. And if you are feeling adventurous, Adjaruli khachapuri, Georgia's cheese-filled bread boat with a baked egg on top, is not to be missed.
Buttery sautéed spinach on toasted brioche
Sautéed spinach is the defining element of eggs Florentine. Cooked down in butter with shallots and garlic, the spinach turns glossy and soaks up all that buttery richness. The shallots and garlic soften in the heat too, losing their sharpness and becoming lightly sweet and wonderfully aromatic. Nestled onto a slice of toasted brioche, with its slightly sweet crumb and golden, crisp edges, it is every bit as good as what sits on top.
Perfectly poached eggs with silky hollandaise
The best part of eating eggs Florentine is the moment the poached egg breaks. The runny yolk acts as a second sauce, blending with the smooth lemon-scented hollandaise to create a flavour that is both fresh and incredibly rich. We have included a touch of cayenne to provide a mild contrast to the butter, ensuring every bite feels bright.
A luxurious French brunch worth waking up for
With its roots in French cuisine, eggs Florentine is one of those dishes you might find gracing the menu of a Parisian bistro on a slow morning. But do not let that intimidate you. Once you have got the hang of poaching an egg and making a hollandaise, the rest is incredibly easy, and the results are nothing short of restaurant-worthy.
It is especially wonderful on a quiet weekend morning when you want to treat yourself to a delightful brunch. Set it among other brunch staples such as buttery croissants, sliced avocado, yoghurt with granola, and fresh fruit.
Simple ways to make this recipe your own
Eggs Florentine is a classic, but that does not mean it has to stay the same every time. A few thoughtful additions can make it feel entirely new. While the spinach is in the pan, add sliced mushrooms or asparagus tips for more earthiness, or a few finely chopped sun-dried tomatoes, whose concentrated, tangy sweetness introduces a lovely contrast to the buttery base.
The hollandaise, too, is worth experimenting with. Fresh chervil or dill stirred into the sauce introduces a bright, delicate freshness with a faint anise undertone. Parsley is a more robust option, offering an earthy, peppery note instead.
For the finishing touches, crumble over white cheese for a pleasant hit of saltiness, then grate Parmesan on top for nuttiness and deep umami flavour. And should you happen to have truffle oil to hand, drizzle a few drops over the top.
Elevate your weekend mornings with one or more of these air fryer breakfast ideas. Crown the meal with a delicious breakfast smoothie.
