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Eggs Florentine

This Easy Christmas Brunch Eggs Florentine combines soft poached eggs, buttery spinach, and silky hollandaise on toasted English muffins for a festive and comforting breakfast.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 2 servings
Course: Breakfast, Brunch
Cuisine: American, Holiday
Calories: 615
Ingredients Method Notes

Ingredients
  

For the Poached Eggs
  • 2 large eggs Fresh eggs recommended for better poaching.
  • 4 cups water For poaching.
  • 1 tbsp apple cider vinegar Optional for poaching.
For the Hollandaise
  • 4 tbsp salted butter Melted.
  • 3 large egg yolks For the sauce.
  • 1 tbsp heavy cream To make the hollandaise creamy.
  • 1 tbsp fresh lemon juice For brightness.
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • a pinch cayenne pepper For a hint of spice.
For the Spinach
  • 1 cup frozen chopped spinach Thawed and squeezed dry, or fresh baby spinach.
  • 2 tbsp butter For cooking the spinach.
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
For Assembly
  • 2 pieces English muffins Split and toasted.
  • Butter For spreading on muffins (optional).

Method
 

Make the Hollandaise Base
  1. Melt the 4 tablespoons of butter in a microwave-safe bowl. Whisk the egg yolks in a separate bowl, then slowly add the melted butter, mixing until warm and blended.
Finish the Sauce
  1. Add the cream, lemon juice, salt, pepper, and cayenne to the egg yolk mixture. Cook over low heat for 1 to 2 minutes until thickened, whisking constantly.
Warm the Spinach and Toast the Muffins
  1. In a saucepan, combine spinach, butter, garlic powder, and onion powder. Cook over medium heat for 3 to 5 minutes until heated through. Toast the English muffins.
Poach the Eggs
  1. Bring water to a near-boil, add vinegar. Crack eggs into small bowls, then slip into water. Poach for 3 to 4 minutes.
Assemble the Plates
  1. On each muffin half, add spinach first, top with a poached egg, then drizzle with hollandaise.
Serve Right Away
  1. Serve immediately with fruit or breakfast potatoes.

Notes

For best results, prepare all components before assembly. Timing is key to serving warm. Leftovers can be stored in the fridge for up to 2 days.