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Eggs Florentine

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Makes 4 servings 1x

Time 30 minutes

Units Scale


  • Salt
  • 2 pounds fresh spinach, rinsed well and trimmed of thick stems
  • 1 recipe Hollandaise Sauce
  • 4 English muffins, split, or 8 slices crusty bread
  • 2 tablespoons butter
  • 8 eggs
  • Chopped fresh parsley for garnish (optional)
  • Sweet or smoked paprika for garnish (optional


  1. Bring a large pot of water to a boil and salt it. Add the spinach and cook until it is bright green and tender, about a minute. Drain well. When it is cool enough to handle, squeeze the moisture from it and chop.
  2. Make or reheat the hollandaise, cover, and keep warm in a double boiler or a bowl set over a pot of simmering water. Toast the English muffins or bread until golden. Butter them and keep warm.
  3. When you’re ready to serve, poach the eggs following the directions for Poached Eggs. You may need to work in 2 batches and hold the finished eggs in warm water as described.
  4. To assemble: Put a muffin on each plate, open face, or 2 pieces toast. Top each with a mound of spinach, an egg, and a spoonful of hollandaise. Garnish with parsley and/or paprika if you like and serve.

— Recipe from How to Cook Everything Vegetarian: Completely Revised Tenth Anniversary Edition