Elevate your brunch with my delicious take on this delectable classic!
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When I’m feeling fancy, I like to spruce up my brunch fare with Eggs Florentine. They’re similar to Eggs Benedict but have a bit more going on. Eggs Florentine is arguably more flavor with its Hollandaise sauce and sauteed spinach. This recipe is ideal for holidays, spring brunches, and any time you want to pretend you’re a Parisian aristocrat.
This rich and decadent dish tastes so creamy. The Hollandaise sauce balances the pungent and citrus with its lemon and garlic notes accentuated by the sharp nuttiness of the parmesan. In short, it’s delicious. One more thing–I love crushed red pepper flakes because they give this rich recipe and little kick. If you don’t like the heat, feel free to omit it. But why not give it a try? If you’re craving Hollandaise sauce but aren’t feeling too Marie Antoinette today, you could always go with this tried and true Eggs Benedict recipe.
Are Eggs Florentine Healthy?
Eggs Florentine is a very rich breakfast treat that should be reserved for special brunches and get-togethers. Because let’s face it—this is not low in the calorie department. That said, you are getting a healthy dose of vitamins from both the eggs and spinach, so it’s not like you’re necessarily consuming empty calories.
You can, of course, modify the recipe to your liking. For example, you could axe the English muffin or replace it with a whole wheat alternative. You could also reduce the amount of butter in the sauce, though this would change its consistency. My advice? Enjoy the recipe as is! As long as you’re not eating Eggs Florentine on a weekly basis, I think you’ll be fine.
What’s the difference between Eggs Benedict and Eggs Florentine?
In the world of brunch classics, Eggs Benedict and Eggs Florentine are closely related yet distinct offerings. Eggs Benedict crops up more on your local restaurant menu, which I suppose is why I prefer making Eggs Florentine. But what’s the difference? Turns out, they’re fairly similar. However, Eggs Benedict is more protein-heavy than eggs Florentine. With the Benedict variety, you’ll usually see cured pork, like bacon or ham, used.
Conversely, Eggs Florentine trades the meat for sautéed spinach. Before you start thinking that Florentine is healthier, I should remind you that both dishes pour a generous helping of Hollandaise sauce on their eggs. Personally, I like the creamy contrast of the sauce with the earthy spinach compared to the salty meats in Eggs Benedict. But that’s just my preference. Plus, the spinach adds a pop of color, which is an aesthetic bonus to your Sunday brunches. Is one better than the other? I don’t think so. Give both recipes a try, and tell me what you think in the comments!
INGREDIENTS
- 4 English muffins, split
- 8 large eggs
- 8 oz. baby spinach
- 3 garlic cloves, minced
- 1/8 tsp. crushed red pepper flakes, plus extra for garnish
- Kosher salt, to taste
- 1 cup unsalted butter, melted
- 3 large egg yolks
- 2 1/2 tbsp. fresh lemon juice
- 3/4 cup grated Parmesan cheese, divided
INSTRUCTIONS
Toast
Preheat the broiler and get the English muffins toasty with a touch of butter, then add a sprinkle of Parmesan.
Poach
Gently simmer the eggs to poached perfection and cool them off in water.
Sauté
Cook the garlic until it’s fragrant, toss in the spinach and a pinch of red pepper, and wilt it down.
Sauce
Whip up the creamy Hollandaise by blending yolks, then drizzling in butter and lemon juice.
Assemble
Layer each muffin with spinach, a poached egg, and a dollop of Hollandaise, then add a dash of red pepper.
Serve
Sprinkle the finished dish with extra red pepper flakes.
Devour!
FAQs & Tips
I don’t recommend making this dish ahead, however, you could make the Hollandaise beforehand. The sauce will last in your fridge for up to 3 days in an airtight container.
Italian bread, French bread, sourdough, really any bread thick enough to handle the Hollandaise sauce will work.
I understand! And it is a lot! However, once the spinach wilts, you’d be surprised how little 8 ounces actually makes. Actually, sometimes I double the amount of spinach (I love spinach).
Actually, overcooking the spinach is what causes sliminess. You only need to sauté the spinach until it wilts which doesn’t take long at all—keep an eye on the pan.
Serving Suggestions
Eggs Florentine is rich, so I don’t like to add too many calorie-heavy sides with this recipe. Traditional pork bacon is a brunch go-to for me, but not when it’s Florentine time, I choose the turkey variety instead. Since Eggs Florentine is a saltier recipe, I like serving a cup of seasonal fruit with it, and maybe a strawberry or mango smoothie as well. For larger brunches, you’ll need other proteins, but also dishes that are low maintenance, like my mushroom frittata and crustless quiche. I got loads more brunch-friendly recipes, take a gander and let me know your favorites.
Eggs Florentine
Ingredients
- 4 English muffins split
- 8 large eggs
- 8 oz. baby spinach
- 3 garlic cloves minced
- 1/8 tsp. crushed red pepper flakes plus extra for garnish
- Kosher salt to taste
- 1 cup unsalted butter melted
- 3 large egg yolks
- 2 1/2 tbsp. fresh lemon juice
- 3/4 cup grated Parmesan cheese divided
Instructions
-
Preheat the broiler and toast the English muffins with a bit of butter until golden, then sprinkle with Parmesan cheese.
-
Poach the eggs in gently simmering water until the yolks are runny, then transfer to cool water.
-
Sauté garlic in butter, add spinach and red pepper flakes, and cook until wilted. Season with salt.
-
Prepare the Hollandaise sauce by blending egg yolks, then slowly adding melted butter and lemon juice until the sauce thickens.
-
Assemble the dish by topping each muffin half with spinach, a poached egg, and a generous spoonful of Hollandaise sauce. Garnish with red pepper flakes.
-
DEVOUR!
Nutrition
Ingredients
- 4 whole wheat English muffins, split
- 8 large eggs
- 10 oz fresh baby spinach
- 3 cloves garlic, minced
- 1/4 tsp crushed red pepper flakes
- Sea salt, to taste
- 1 cup light Hollandaise sauce
Instructions
*Toast*
Prepare English muffins.
*Poach*
Cook eggs to desired doneness.
*Sauté*
Wilt spinach with seasonings.
*Assemble*
Layer muffins, spinach, eggs, and sauce.
Eggs Florentine
Ingredients
- 4 whole wheat English muffins split
- 8 large eggs
- 10 oz fresh baby spinach
- 3 cloves garlic minced
- 1/4 tsp crushed red pepper flakes
- Sea salt to taste
- 1 cup light Hollandaise sauce
Instructions
-
Preheat the broiler and lightly toast the English muffin halves until golden, about 3-5 minutes.
-
Poach the eggs in gently simmering water until the whites are set but yolks are still runny, about 3-4 minutes.
-
Sauté the spinach with garlic and red pepper flakes until wilted, then season with salt.
-
Prepare the light Hollandaise sauce according to package instructions or use a homemade recipe with reduced butter.
-
Assemble the dish by placing a generous amount of spinach on each muffin half, topping with a poached egg, and drizzling with Hollandaise sauce.
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