Tastes Better From Scratch · by Lauren Allen★ 4.9 (72)
Eggs Florentine
NUTRITION · PER SERVING30M COOK
CAL 31%·PRO 68%
CARBS 51G33% OF CAL
13G FIBER28G OTHER10G TOTAL SUGAR
FAT 35G52% OF CAL
12G SAT23G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Poached eggs on toasted English muffin with sautéed spinach and hollandaise sauce. Elegant yet approachable, it's a classic brunch dish with silky richness.
mainamericanegg disheggs🥄 saucepan🍳 skilletgluten freevegetarian
View the full recipe on Tastes Better From Scratch →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 4 large eggs
- 4 English muffins
- 2 tablespoons white vinegar
- 2 tablespoons unsalted butter
- 1/4 cup heavy cream
- 10 cups baby spinach leaves
- salt and pepper (, to taste)
- 4 tablespoons butter
- 4 egg yolks
- 1 tablespoon lime juice
- 1 tablespoon heavy whipping cream
At a glance
PER SERVING · TIME 30M
CAL 31%·PRO 68%
CARBS 51G33% OF CAL
13G FIBER28G OTHER10G TOTAL SUGAR
FAT 35G52% OF CAL
12G SAT23G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 25m
- Cook
- 5m
- Sodium
- 1216mg
- Total sugar
- 10g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 3586mg
- Calcium
- 592mg
- Iron
- 11mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 25M
- SODIUM
- 1216MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.