Food and Recipes Breakfast Brunch This Eggs Florentine Recipe Is Fancy And Fabulous Be the first to rate & review! Eggs Florentine replaces meat with spinach, and it still manages to be somehow more decadent than the traditional version. Buttery, creamed spinach takes the place of lean Canadian bacon, but everything else is exactly what you want in this favorite brunch dish—hollandaise sauce, toasted English muffins, and the perfectly runny poached egg finish this dish. For a little excitement and pop, we love stirring hot sauce into the hollandaise. English muffins make the perfect vehicle, and it's the custom choice, but you could pick another, like a bagel or croissant. A slice of seedy bread would be excellent, too. By Julia Levy Julia Levy Julia is an experienced cook with a demonstrated history of working in the publishing industry. She is skilled in catering, food & beverage, event planning, and menu development. She tests and develops recipes in the DotDash Meredith Test Kitchen for Southern Living. Southern Living's editorial guidelines Published on May 9, 2024 Recipe tested by Catherine Jessee Recipe tested by Catherine Jessee Catherine Jessee is an Assistant Digital Food Editor at Southern Living. She is a writer, recipe tester, and recipe developer with a passion for Appalachian foodways, culture, and history. Prior to joining the Southern Living, Catherine tested and developed recipes for print and digital publications like EatingWell, Food & Wine, Real Simple, Serious Eats, Southern Living, and more. Learn more about the Southern Living Test Kitchen Rate PRINT Share Close Photo: Caitlin Bensel, Food Stylist: Torie Cox Active Time: 30 mins Total Time: 30 mins Servings: 4 Caitlin Bensel, Food Stylist: Torie Cox Ingredients 1/2 cup (4 oz.), plus 2 Tbsp. salted butter, divided 1 large garlic clove, thinly sliced (about 2 tsp.) 1 (10-oz.) pkg. baby spinach (about 10 cups) 1 Tbsp. heavy whipping cream (optional) 3 large egg yolks 1 Tbsp. plus 2 tsp. fresh lemon juice (from 1 large lemon) 1 tsp. hot sauce 2 to 4 tsp. warm tap water 2 tbsp white vinegar 8 large eggs 4 English muffins, split and toasted Cracked black pepper, for garnish Directions Cook spinach: Melt 2 tablespoons of the butter in a large skillet over medium. Add garlic, and cook, stirring constantly, until softened, about 1 minute. Add spinach, and cook, tossing often, until almost all wilted, about 2 minutes. Add cream, and continue tossing until combined and spinach is wilted, about 1 minute. Remove from heat, and cover to keep warm. Caitlin Bensel, Food Stylist: Torie Cox Warm butter and water: Melt remaining 1/2 cup butter in a small saucepan over medium. Reduce heat to low, and keep warm over low until ready to use. Caitlin Bensel, Food Stylist: Torie Cox Add water to a separate medium saucepan, filling to a depth of 1 inch. Bring to a simmer over medium; reduce heat to low. Start hollandaise: Whisk together egg yolks and lemon juice in a large heatproof bowl. Place bowl over hot water, making sure water does not touch bottom of bowl. Cook, whisking constantly, until eggs are warm to the touch (or until a thermometer registers about 85°F), about 1 minute. Caitlin Bensel, Food Stylist: Torie Cox Add melted butter: Slowly drizzle in melted butter, a few drops at a time, and continue whisking vigorously and constantly until sauce is thickened and almost doubled in volume, about 3 minutes. Caitlin Bensel, Food Stylist: Torie Cox Add hot sauce: Turn off heat, and add hot sauce and 2 to 4 teaspoons water (as needed to reach desired consistency). Set aside, and cover to keep warm. (To reheat, place bowl back over warm water, and whisk until warmed through.) Caitlin Bensel, Food Stylist: Torie Cox Poach eggs: Add water to a large saucepan to a depth of 1 1/2 inches; bring to a simmer over medium-high heat. Stir in vinegar. Reduce heat to medium-low, and create a whirlpool with a spoon; crack 2 of the eggs, 1 at a time, into center of whirlpool. Simmer until whites are set and yolks are runny, about 4 minutes. Using a slotted spoon, transfer poached eggs to a plate; blot dry with paper towels. Repeat with remaining eggs. Caitlin Bensel, Food Stylist: Torie Cox Assemble: Arrange 2 English muffin halves on each plate. Caitlin Bensel, Food Stylist: Torie Cox Mound spinach on English muffins. Caitlin Bensel, Food Stylist: Torie Cox Top with poached eggs. Caitlin Bensel, Food Stylist: Torie Cox Spoon hollandaise sauce evenly over eggs, and garnish with black pepper. Serve immediately. Caitlin Bensel, Food Stylist: Torie Cox Rate It Print