Recipe

Eggs Florentine

Poached eggs and sautéed spinach on an English muffin with warm hollandaise

By Pip

•

4.8

A plated Eggs Florentine with toasted English muffin halves topped with sautéed spinach, two poached eggs, and glossy hollandaise sauce, set on a bright kitchen table with soft morning light

Jump to Recipe

Pull up a chair. Let’s take this recipe one clear step at a time.

Eggs Florentine is the cozy, spinach-loving cousin of Eggs Benedict. In this version, no ham. Just a toasted English muffin, a tidy pile of sautéed spinach that is actually dry (that part matters), a gently poached egg, and a warm spoonful of hollandaise on top. When each piece is done right, it feels like a restaurant brunch without the stress.

The three make-or-break moments are spinach moisture, poach timing, and keeping hollandaise warm long enough to serve everyone. I’ll walk you through all three.

English muffins, fresh baby spinach, eggs, butter, and a lemon on a clean kitchen counter ready for making Eggs Florentine

Why It Works

Dry, flavorful spinach that stays on the muffin instead of puddling on the plate.
Poached eggs with set whites and runny yolks, timed so you can plate immediately.
Warm hollandaise for a short brunch window without scrambling or separating.
A ham-free Florentine that still feels rich and special.

Pairs Well With

Storage Tips

Eggs Florentine is best right after it is assembled, but you can prep parts ahead.

Store components separately

Sautéed spinach: Cool, then refrigerate in an airtight container for up to 3 days. Rewarm in a skillet to evaporate any moisture that collected in the fridge.
Toasted English muffins: Store at room temperature in a bag. Re-toast to refresh.
Hollandaise: Hollandaise does not store well for later. If you must hold it, keep it warm for a short brunch window (instructions above). Refrigerating and reheating often causes separation.
Poached eggs: If you want a head start, you can poach and quickly cool eggs in cold water, then refrigerate covered for up to 24 hours (keep the fridge at or below 40°F/4°C). Rewarm 30 to 60 seconds in barely simmering water before serving.

If you already assembled plates, expect the muffin to soften as it sits. Still tasty, just less crisp.

Common Questions

How do I keep spinach from making Eggs Florentine watery?

Two steps: cook off the water, then squeeze. After wilting, keep sautéing 1 to 2 minutes so the pan looks dry. Move spinach to a fine mesh strainer (or a clean towel) and press firmly until no liquid drips. Squeezing is easiest while the spinach is still warm, just watch for hot steam. If you skip the squeeze, the muffin gets soggy fast.

Do I need vinegar to poach eggs?

Vinegar helps the whites set faster, especially with very fresh eggs. It is optional. If you use it, keep it mild: about 1 teaspoon to 1 tablespoon per quart of water. If you dislike the smell, start on the lower end.

What is the best water temperature for poaching?

A gentle simmer, not a rolling boil. Look for small bubbles at the bottom of the pan and only a few breaking the surface. Too hot and the whites fray and the eggs bounce around.

How long do I poach eggs for runny yolks?

For large eggs straight from the fridge, 3 to 4 minutes usually gets you close. Start checking at 3 minutes and go by the whites. They should look set, not jiggly and translucent. If the whites still look loose, give it another 30 to 60 seconds.

How can I keep hollandaise warm without scrambling it?

Hollandaise likes a cozy temperature. Keep it in a heatproof bowl over a saucepan of warm water (aim for about 120 to 140°F if you like numbers). You want gentle warmth, not a simmer. Stir occasionally. If it thickens too much, whisk in a few drops of warm water.

Can I use frozen spinach?

Yes, but thaw completely and squeeze extremely well. Frozen spinach holds a lot of water. Warm it in a skillet with butter after squeezing so it tastes fresh and not steamy.

Pip

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Kitchen Essentials

Medium skillet for sautéing spinach
Medium saucepan or deep skillet for poaching
Slotted spoon
Fine mesh strainer or clean kitchen towel for squeezing spinach
Small saucepan or double boiler setup to hold hollandaise warm
Toaster or oven broiler for English muffins
Small whisk (helpful for adjusting sauce)

Eggs Florentine always feels like a little bit of weekend magic, even on an ordinary morning. It is the kind of breakfast that asks you to slow down just a notch, toast the muffins, warm the plates, and bring everything together while it is still cozy. When the hollandaise hits the warm egg and slides into the spinach, it turns a simple handful of ingredients into a real treat.

Eggs Florentine

(4.8 Reviews)

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4 servings

Ingredients

For the spinach

10 oz fresh baby spinach
1 tbsp unsalted butter
1 small garlic clove, minced (optional)
1/4 tsp kosher salt, plus more to taste
Pinch of black pepper
Pinch of grated nutmeg (optional, classic Florentine flavor)

For the rest

4 English muffins, split
8 large eggs
1 to 2 tsp white vinegar (optional, for poaching water)
Kosher salt (for seasoning eggs)
1 1/2 to 2 cups prepared hollandaise sauce, kept warm (start with about 1/3 cup per serving, add more to taste)
Chopped chives or parsley, for topping (optional)

Fresh spinach wilting in a buttered skillet on a stovetop, with a wooden spoon stirring

Instructions

Plan your timing first

This dish comes together smoothly when you do it in this order:

Cook and squeeze the spinach.
Toast the English muffins and warm the plates.
Get the poaching water ready.
Keep hollandaise warm (short window).
Poach eggs last, then assemble immediately.

1) Sauté the spinach, then squeeze it dry

Set a fine mesh strainer over a bowl (or lay out a clean kitchen towel). You will use this right away.
In a medium skillet over medium heat, melt the butter. Add garlic if using and cook 15 to 30 seconds, just until fragrant.
Add spinach in big handfuls, tossing as it wilts. Sprinkle with salt, pepper, and nutmeg if using.
Keep cooking 1 to 2 minutes after it wilts, stirring often, until the skillet looks mostly dry and any liquid has cooked off.
Move spinach to the strainer or towel and press firmly until no liquid drips out. Squeezing is easiest while the spinach is still warm, but be careful of steam and hot liquid.
Return spinach to the warm skillet (off heat) to keep it cozy. Taste it now and add a pinch more salt if it needs it.

A clean kitchen towel twisted over a bowl, squeezing cooked spinach so the liquid drains out

2) Toast the muffins and warm your serving plates

Toast English muffins until deeply golden. A little extra crisp helps them hold up under spinach and sauce.
If you can, warm plates in a low oven (around 200°F) for a few minutes. Warm plates buy you a little extra time.

Toasted English muffin halves on a baking sheet, golden brown and ready for topping

3) Hold hollandaise warm

Hollandaise is happiest warm, not hot. Here are two gentle ways to hold it for about 20 to 30 minutes while you finish everything else.

Option A: Warm water bath (my go-to)

Pour hollandaise into a heatproof bowl.
Set the bowl over a saucepan with warm water. You want gentle heat, not a simmer. If you like numbers, aim for water around 120 to 140°F.
Stir every few minutes. If it thickens too much, whisk in a teaspoon of warm water.

Option B: Warm thermos

Fill a thermos with hot water and let it sit 5 minutes, then pour it out.
Add hollandaise, close, and keep it on the counter while you poach.

Important: If the sauce starts to look grainy or oily, it got too hot. Move it off heat immediately and whisk in a few drops of warm water to bring it back together.

A bowl of hollandaise sauce set over a small pot of warm water on a stove, with a whisk resting nearby

4) Poach the eggs

Fill a wide saucepan with 2 to 3 inches of water. Bring to a gentle simmer.
Add vinegar if using. Skip salting the water if you want the tidiest whites, then season the eggs at the end. If you like a pinch of salt in the water, that is fine too.
Crack each egg into a small cup or ramekin. This makes slipping them into the water much easier.
Reduce heat so the water is barely simmering. Stir the water once to create a gentle swirl, then slide in an egg.
Poach 3 to 4 minutes for runny yolks, then check the whites. If they still look loose, give them another 30 to 60 seconds.
Work in batches if your pan is small. Most pans do best with 2 to 4 eggs at a time. If needed, you can hold finished eggs in a bowl of warm water (not hot) for a few minutes while you finish the rest.
Lift eggs out with a slotted spoon and briefly dab the bottom on a clean towel or paper towel to remove excess water.

A poached egg being lifted from hot water with a slotted spoon over a saucepan

5) Assemble Eggs Florentine

Place two toasted muffin halves on each plate.
Divide the squeezed spinach among muffins, making a neat bed.
Top each muffin half with a poached egg.
Spoon warm hollandaise over the eggs.
Finish with a pinch of salt, pepper, and chives or parsley if you like.

Serve right away while everything is warm and the yolks are still soft.

Eggs Florentine on a plate with sautéed spinach under a poached egg and hollandaise sauce dripping slightly onto the muffin

Nutrition information is estimated.

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Eggs Florentine

Why It Works

Pairs Well With

Recommended

Posh Eggs on Toast

Garden Veggie Quiche

Easy Egg Muffin Cups

Sausage Quiche

Storage Tips

Store components separately

Common Questions

How do I keep spinach from making Eggs Florentine watery?

Do I need vinegar to poach eggs?

What is the best water temperature for poaching?

How long do I poach eggs for runny yolks?

How can I keep hollandaise warm without scrambling it?

Can I use frozen spinach?

Eggs Florentine

Ingredients

For the spinach

For the rest

Instructions

Plan your timing first

1) Sauté the spinach, then squeeze it dry

2) Toast the muffins and warm your serving plates

3) Hold hollandaise warm

Option A: Warm water bath (my go-to)

Option B: Warm thermos

4) Poach the eggs

5) Assemble Eggs Florentine