Eggs Florentine is a little bit of a healthier twist to traditional Eggs Benedict! Instead of Canadian bacon, we rest the poached egg on a bed of cooked spinach. I also like to add a slice of tomato. It still has a delicious homemade hollandaise sauce on top.
Eggs Florentine in 5 simple steps:
How to poach an egg:
Heat water. Fill the pot with about 3 inches of water. Heat the water until it starts to steam and bubble (just before boiling point).
Add vinegar. Add a splash of vinegar to the water (this helps the egg stay together once it is in the water).
Crack egg. Crack one egg in a small dish (I like to use a small measuring cup).
Whirlpool. Next, create a gentle whirlpool in the water by taking a large spoon and circling it around in the water. Poor your egg into the center of the swirl.
Cook. While it’s cooking, make sure to watch the water temperature. You never want the water to boil, so if it gets too hot, you may need to turn down the heat. It should stay just below boing point. How log you cook your poached egg depends on personal preference. I like to cook it for 3-4 minutes for a slightly runny yolk. Remove the poached egg with a slotted spoon!
How to make Hollandaise sauce:
Traditional eggs Benedict and eggs florentine are served with a sauce called Hollandaise sauce. Many people buy hollandaise sauce in a packet that just has you add water….I’ll never understand WHY?! It’s SO easy to make homemade hollandaise sauce and it definitely tastes better from scratch! Hollandaise ingredients:
Butter Egg yolks Lime juice Heavy cream Salt and pepper
- Melt butter. Melt butter in a small sauce pan.
- Beat egg yolks. In a separate bowl, beat the egg yolks. Add in the lime juice, heavy cream, and salt and pepper.
- Temper the eggs. Next you need to temper the eggs by adding a small amount of the hot butter to the egg mixture. Stir it well and repeat this process, slowly adding one spoonful of hot butter to the egg mixture. We do this to avoid curdling the eggs.
- Return to saucepan. Finally, add the whole mixture back to the saucepan and cook it for a few more seconds.
Other Variations:
Eggs Benedict – use candian bacon instead of spinach. Use grilled asparagus in place of spinach. Add smoked salmon Add bacon Add tomato slices Add avocado slices
Make Ahead and Storing Hollandaise sauce:
For very best results, I like to make Hollandaise right when I am ready to eat my eggs florentine. However, you can make Hollandaise sauce a day ahead of time. Keep it cooling in the refrigerator and when you are ready to eat it, reheat it for about 10-20 seconds in the microwave. Store hollandaise sauce in an airtight container in the refrigerator for 1-2 days.
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