Eggs Florentine
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Eggs Florentine is a classic brunch dish featuring poached eggs and hollandaise sauce served over sautéed spinach and English muffins. The rich, buttery sauce and tender spinach make it an elegant but approachable weekend breakfast. Perfect for a special brunch or leisurely morning meal.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 3 large egg yolks
- 1 tablespoon fresh lemon juice
- ½ teaspoon Dijon mustard
- Heaping ¼ teaspoon sea salt
- 2 pinches cayenne pepper
- ½ cup unsalted butter
- Hot water (as needed)
- 1 tablespoon extra-virgin olive oil
- 2 garlic cloves (chopped)
- 10 ounces fresh spinach
- ½ teaspoon sea salt
- Freshly ground black pepper
- 8 large eggs
- 1 tablespoon white wine vinegar
- 4 English muffins
- Sea salt and freshly ground black pepper
- Chopped fresh chives (for garnish)
At a glance
PER SERVING · TIME 40M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Cook
- 10m
- Sodium
- 622mg
- Total sugar
- 7g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 547mg
- Calcium
- 229mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 622MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.