Eggs Florentine




Introduction: Eggs Florentine

This is a simple and sophisticated, (and i guess vegetarian, but calling it vegetarian as its main attribute seems a little wrong when it has so much going for it) version of the famous Eggs Benedict, eggs Florentine dates back further then eggs Benedict originally calling for sherried eggs, instead of poached.

This variation of Eggs Benedict i find to be lighter and more refreshing then some other versions that can potentially be quite heavy early in the morning, also if you choice to not steam the spinach (like i chose not to) then then the spinach has delightful watery crunch.

just a reminder, both fathers and mothers day are approaching rapidly, this would make an excellent present without the need to spend money... (gestures are always better then money :) ). 

Step 1: Hollandaise Sauce

To make a Hollandaise sauce you will need :
1 egg yolk
60 g butter

pinch of salt
1/2 teaspoon lemon juice
1/2 teaspoon vinegar white

place Large bowl over a simmering pan of water and turn off the heat.

Melt butter in a pan. Picture 2

whisk eggs in large bowl. Picture 3-4

The eggs yolks should start to thicken.

Step 2: Whisking the Hollandaise Sauce

once the egg yolks have thickened its time to add the the melted butter,  this should be done slowly and whilst constantly whisking. This is potentially one of the more easy points to mess up, for example if the eggs get too hot they will begin to cook and you will need to very quickly take them off the heat and somewhere cold.

once you have used all the of the butter you and have whisking the Hollandaise Sauce will start to form ribbons as you move the whisk through this indicates that you are done.

Add pinch of salt
add 1/2 teaspoon lemon
add 1/2 teaspoon vinegar

Step 3: Poaching the Egg.

Add salt and a good gulp of white vinegar to the water.

once the water has just started simmering your ready to start, you will need to swirl the water around gently. now crack the egg in to a mug and pour with one fluid motion the egg into the the center of the vortex, as it slows down it will bring all the strands back to center and clump it all together.

Your egg is ready  to be taken out and served once its started to rise, a little before and a little after that if you prefer your eggs under or overdone.

Step 4: Preparing the Eggs Florentine

1/2 English Muffin
1 Serving of washed spinach
1 Egg Poached
1 serving of Hollandaise sauce ( )

Vinegar for Poaching
Salt for seasoning
Parsley for Garnish

Fry the half of English muffin in oil. Picture 1

Place the washed spinach on top. Picture 2

Next place the Poached egg on top. Picture 3

and a ladle full of Hollandaise sauce. Picture 4

Finally garnish with roughly chopped parsley. Picture 5  

Step 5:

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    7 Discussions


    6 years ago on Introduction

    This looks so yummy! Thanks so much for sharing your hard work and do have a Happy Spring!



    6 years ago

    Looks delish! And eggs florentine is one of my favorites!


    6 years ago

    I always make my Hollandaise in a blender using 2 yolks, pinch of salt, pepper, juice of half a lemon, blend on low about five seconds, then add the melted butter slowly in a thin stream, while the butter is still quitewarm. s


    Reply 6 years ago

    sauce comes out to runny. I'll have to experiment more


    Reply 6 years ago on Introduction

    oh brilliant are your trying it ? :D, yes the first time i made it i put the salt with the egg yolks first and made liquid egg butter, i had to throw it out and start over ... keep at it :P


    Reply 6 years ago

    I will. Thank you