A rich and refined twist on the classic Benedict, this Eggs Florentine version pairs buttery English muffins with garlicky sautéed spinach, perfectly poached eggs, and a silky homemade Hollandaise sauce. It’s a sophisticated brunch centerpiece that feels indulgent yet thoughtfully balanced—ideal for mornings that deserve something extra special.
Ingredient Breakdown
Fresh spinach takes center stage with its earthy, slightly bitter profile that complements the richness of the eggs and sauce. Quickly sautéed in olive oil with garlic and a sprinkle of salt, it becomes tender and fragrant without being watery. The English muffins, when toasted just right, provide a crisp and sturdy base that contrasts beautifully with the other soft components.
The eggs are the crowning glory—poached to reveal velvety yolks that flow over the layers. Freshness is key here; the whites should hold together without feathering in the water. Then there’s the Hollandaise: a lush emulsion of egg yolks, warm butter, Dijon mustard, and lemon juice. The mustard brings subtle tang while the lemon cuts through the richness, ensuring the sauce stays bright and balanced.
Step-by-Step Preparation Guide
Start by slicing and buttering the English muffins, then toast them under a broiler until golden brown. This creates a crisp surface that won’t turn soggy when topped with spinach and sauce.
While the muffins toast, sauté the spinach in olive oil with a touch of kosher salt until wilted. Add the minced garlic just before finishing—this preserves its aroma without overpowering the delicate greens. Transfer the spinach to a strainer to release excess moisture, which is crucial for keeping the muffins crisp.
Poaching the eggs requires gentle heat. Bring a large saucepan of water to a light simmer and stir in the vinegar to help the whites firm up. Crack the eggs into ramekins, then carefully lower them into the water two to four at a time. After three minutes, remove them with a slotted spoon to preserve their shape and drain any moisture.
While the eggs rest, melt the butter and prepare the Hollandaise. In a blender, combine egg yolks, lemon juice, mustard, salt, and pepper. Blend briefly, then stream in the hot butter while blending continuously. The sauce should thicken into a glossy, pourable consistency—smooth and luxurious without being too heavy.
To build each Benedict, place a layer of spinach on each toasted muffin half. Nestle a poached egg on top, then spoon over the warm Hollandaise. For a finishing touch, sprinkle chopped chives and a dash of paprika for color and a hint of smoky depth. Serve immediately while everything is still warm and luscious.
Recipe Tips
Use day-old English muffins for better texture:
They crisp more evenly and hold their structure under toppings.
Crack eggs into ramekins for easier poaching:
This helps gently transfer them into the water without breaking the yolks.
Keep spinach dry to avoid soggy muffins:
Squeeze or strain it well after sautéing to eliminate excess liquid.
Don’t over-blend Hollandaise—stop as soon as it thickens:
Overmixing can break the emulsion or turn it too runny.
Warm plates before serving to keep everything hot:
Eggs and sauce cool quickly, so pre-warming helps maintain the ideal serving temperature.
What to Serve With This Recipe
A side of crispy breakfast potatoes or golden hash browns adds a hearty crunch that complements the softness of the Benedict. For a refreshing contrast, serve with a colorful fruit salad or bright citrus segments like orange or grapefruit.
A simple arugula salad tossed in lemon vinaigrette can bring a peppery bite that cuts through the richness of the sauce. To drink, a glass of sparkling water with a citrus twist, a smooth cup of coffee, or a classic mimosa rounds out the brunch spread beautifully.
Creative Variations
For a leafy green twist, swap the spinach for sautéed kale or Swiss chard, which bring more texture and an earthier note. You can also add layers of smoked salmon or grilled mushrooms to deepen the umami and make the dish more filling.
Customize the Hollandaise by stirring in finely chopped herbs like tarragon, chervil, or dill—or add a splash of hot sauce for gentle heat. For those avoiding gluten, use gluten-free English muffins, or opt for lightly toasted brioche for a richer base.
Frequently Asked Questions
Can I make the Hollandaise ahead of time?
It’s best served fresh, but can be kept warm for up to 30 minutes in a thermos or over a very low water bath.
How do I keep the eggs warm if poaching in batches?
Place poached eggs in a bowl of warm (not hot) water until ready to assemble.
What’s the best way to reheat leftovers?
While best eaten fresh, you can gently warm poached eggs and spinach in hot water or steam. Reheat Hollandaise slowly over low heat while whisking.
Can I freeze any components of this dish?
Hollandaise does not freeze well, but you can prep and freeze the sautéed spinach and English muffins.
Elegant, flavorful, and worthy of any weekend brunch table, Eggs Florentine Benedict delivers the perfect balance of richness, texture, and freshness in every bite. It’s a beautifully composed dish that brings together classic technique and vibrant flavor—perfect for impressing guests or treating yourself to a luxurious morning.
Ingredients
8 large eggs
4 egg yolks
1 tablespoon white vinegar
1 tablespoon fresh lemon juice (from ½ lemon)
1 teaspoon Dijon mustard
4 tablespoons unsalted butter (plus more for toasting)
1 tablespoon olive oil
9 ounces fresh spinach
1 clove garlic, minced
4 English muffins
Kosher salt, to taste
Freshly ground black pepper, to taste
Chopped fresh chives (optional, for garnish)
Paprika (optional, for garnish)
Instructions
Start by slicing the English muffins in half and spreading a thin layer of butter on each cut side. Arrange the halves cut side up on a baking sheet. Place the tray under the broiler for 3 to 4 minutes, or until the muffins turn golden and crisp around the edges.
In a medium skillet set over medium heat, warm the olive oil. Add the spinach and a pinch of kosher salt, sautéing until the greens are wilted and tender. Stir in the minced garlic and cook for an additional 30 seconds until fragrant. Transfer the cooked spinach to a fine mesh strainer or colander to allow any excess moisture to drain.
Fill a large saucepan with water and bring it to a gentle boil. While waiting, crack each egg into a separate ramekin or small bowl for easy transfer. Once the water reaches a light simmer—small bubbles forming along the bottom—reduce the heat and add the white vinegar. Gently slide 2 to 4 eggs into the water at a time, depending on the size of your pot. Cover and poach for about 3 minutes, just until the whites are set but the yolks remain runny. Use a slotted spoon to lift out the eggs and place them on a paper towel-lined plate to drain.
In the meantime, melt the butter in a microwave-safe bowl or small saucepan. In a blender or food processor, combine the egg yolks, lemon juice, Dijon mustard, and a dash of salt and pepper. Blend on high for about a minute until the mixture becomes smooth and frothy. With the machine running, slowly drizzle in the hot melted butter, blending until the sauce thickens to a creamy, pourable consistency.
To assemble, layer a small mound of sautéed spinach on each toasted English muffin half. Top each with a poached egg, then generously spoon the warm Hollandaise sauce over the top. Finish with a pinch of chopped chives and a dusting of paprika for a pop of color and flavor, if desired. Serve immediately.
Eggs Florentine Benedict Recipe
Ingredients
- 8 large eggs
- 4 egg yolks
- 1 tablespoon white vinegar
- 1 tablespoon fresh lemon juice from ½ lemon
- 1 teaspoon Dijon mustard
- 4 tablespoons unsalted butter plus more for toasting
- 1 tablespoon olive oil
- 9 ounces fresh spinach
- 1 clove garlic minced
- 4 English muffins
- Kosher salt to taste
- Freshly ground black pepper to taste
- Chopped fresh chives optional, for garnish
- Paprika optional, for garnish
Instructions
- Start by slicing the English muffins in half and spreading a thin layer of butter on each cut side. Arrange the halves cut side up on a baking sheet. Place the tray under the broiler for 3 to 4 minutes, or until the muffins turn golden and crisp around the edges.
- In a medium skillet set over medium heat, warm the olive oil. Add the spinach and a pinch of kosher salt, sautéing until the greens are wilted and tender. Stir in the minced garlic and cook for an additional 30 seconds until fragrant. Transfer the cooked spinach to a fine mesh strainer or colander to allow any excess moisture to drain.
- Fill a large saucepan with water and bring it to a gentle boil. While waiting, crack each egg into a separate ramekin or small bowl for easy transfer. Once the water reaches a light simmer—small bubbles forming along the bottom—reduce the heat and add the white vinegar. Gently slide 2 to 4 eggs into the water at a time, depending on the size of your pot. Cover and poach for about 3 minutes, just until the whites are set but the yolks remain runny. Use a slotted spoon to lift out the eggs and place them on a paper towel-lined plate to drain.
- In the meantime, melt the butter in a microwave-safe bowl or small saucepan. In a blender or food processor, combine the egg yolks, lemon juice, Dijon mustard, and a dash of salt and pepper. Blend on high for about a minute until the mixture becomes smooth and frothy. With the machine running, slowly drizzle in the hot melted butter, blending until the sauce thickens to a creamy, pourable consistency.
- To assemble, layer a small mound of sautéed spinach on each toasted English muffin half. Top each with a poached egg, then generously spoon the warm Hollandaise sauce over the top. Finish with a pinch of chopped chives and a dusting of paprika for a pop of color and flavor, if desired. Serve immediately.
