Eggs Florentine with Spinach
A classic breakfast dish featuring perfectly poached eggs nestled on a bed of creamy spinach, all topped with a rich hollandaise sauce. This elegant yet simple recipe is special for its vibrant flavors and impressive presentation, perfect for a weekend brunch.
Ingredients
Ingredients
- 4 large eggs for poaching
- 4 cups fresh spinach washed and roughly chopped
- 2 tbsp butter unsalted
- 1 tbsp all-purpose flour
- 1 cup milk whole or 2%
- 2 large egg yolks for hollandaise
- 1 tbsp lemon juice freshly squeezed
- 1 pinch salt to taste
- 1 pinch black pepper to taste
- 2 tbsp water for poaching
Notes
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 1 day. Reheat gently in a skillet or microwave. Make-Ahead: The spinach base and hollandaise sauce can be prepared ahead of time; reheat the spinach base and whisk the hollandaise before serving. Variations: Add a pinch of nutmeg to the spinach for extra warmth, or use English muffins as a base for a heartier meal. Serve with whole-grain toast for a balanced breakfast.