Eggs Florentine Made Easy

Eggs Florentine
Eggs Florentine

Elaine Lemm

Prep: 5 mins
Cook: 7 mins
Total: 12 mins
Servings: 4 servings
Nutritional Guidelines (per serving)
370 Calories
16g Fat
34g Carbs
22g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 4
Amount per serving
Calories 370
% Daily Value*
Total Fat 16g 20%
Saturated Fat 4g 21%
Cholesterol 417mg 139%
Sodium 655mg 28%
Total Carbohydrate 34g 12%
Dietary Fiber 5g 17%
Protein 22g
Calcium 236mg 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 it is for breakfast, lunch or a light, easy supper dish, look no further than Eggs Florentine. This dish is so popular probably because of the delicious combination of a poached egg with fresh, healthy spinach on an English muffin and topped off with a buttery hollandaise (or use ham for Eggs Benedict) topped off with 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 lb./500 g spinach
  • 1 tbsp. olive oil
  • 1/4 cup/50 mL white wine vinegar
  • 8 eggs (free range)
  • 4 English muffins
  • 8 tbsp. Hollandaise sauce
  • Black pepper (to taste)
  • Garnish: nutmeg (freshly grated)

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!

Recipe Variation

Turn Your Eggs Florentine into an Eggs Benedict Quickly and Easily

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