Eggs Florentine Made Easy

Eggs Florentine

Elaine Lemm

Prep: 5 mins
Cook: 7 mins
Total: 12 mins
Servings: 4 servings
Nutrition Facts (per serving)
826 Calories
49g Fat
73g Carbs
24g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 826
% Daily Value*
Total Fat 49g 63%
Saturated Fat 17g 87%
Cholesterol 539mg 180%
Sodium 1186mg 52%
Total Carbohydrate 73g 26%
Dietary Fiber 5g 17%
Total Sugars 37g
Protein 24g
Vitamin C 15mg 76%
Calcium 306mg 24%
Iron 8mg 43%
Potassium 852mg 18%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Whether you're searching for a breakfast, brunch, lunch, or light, easy supper dish, eggs Florentine is a delicious and impressive-looking choice. A poached egg is nestled onto a bed of fresh, healthy spinach that sits on an English muffin. The combination is topped off with a buttery hollandaise.

If you are afraid of making a (usually awkward) Hollandaise sauce, don't be. Follow the recipe link in the ingredients list to make yours, and you will be surprised at how easy it can be. 


  • 1 pound (450 grams) spinach

  • 1 tablespoon olive oil

  • 1/4 cup (50 milliliters) white wine vinegar

  • 8 large eggs, free range

  • 4 English muffins

  • 8 tablespoons Hollandaise sauce

  • Freshly ground black pepper, to taste

  • Nutmeg, freshly grated, for garnish

Steps to Make It

  1. Gather the ingredients.

  2. First, prepare the spinach. Heat up a pan large enough to hold all the spinach.

  3. When it is very hot, add a splash of olive oil and throw in the spinach. Turn it over using tongs for 1 to 2 minutes until wilted. Do not overcook the spinach or it will become slimy.

  4. Tip the spinach into a colander and press out any excess liquid with the back of a spoon. Return the spinach to the pan and divide into four portions. Keep warm by covering with a lid or a tea towel. Preheat the grill.

  5. To poach the eggs, bring a pan of water to the boil and add the vinegar. When simmering, gently crack the eggs and slip them into the water without breaking the yolks. Poach the eggs for about 3 minutes or until the whites are set, but the yolks are still soft.

  6. Meanwhile, split the muffins and toast them on both sides on the grill. Butter lightly and place onto warmed plates.

  7. Put a portion of spinach on each muffin half and keep warm under the grill.

  8. When the eggs are done, lift them out with a slotted spoon and pat dry with kitchen paper. Place one on each muffin half and spoon 1 to 2 tablespoons of hollandaise and grated nutmeg over top and. Serve immediately.

  9. Enjoy!

Turn Your Eggs Florentine Into an Eggs Benedict

An Eggs Florentine recipe can be quickly adjusted to the classic Eggs Benedict in a few easy steps.

Follow the recipe for Hollandaise as it remains the same. Otherwise, remove the spinach from the recipe (though you can keep it if you like it but is not a classic addition). Poach the eggs as instructed in the recipe and keep warm. Toast the muffins and butter.

All that is then needed a slice of smoked ham on each muffin top with the egg, and slip over the hollandaise sauce and enjoy.

Thanks for the great recipe used with kind permission from - Canteen - Great British Food Book