Well Seasoned Studio · by Ari Laing
Eggs Florentine with Fresh Spinach & Blender Hollandaise
NUTRITION · PER SERVING35M COOK
CAL 53%·PRO 51%
CARBS 39G14% OF CAL
4G FIBER26G OTHER8G TOTAL SUGAR
FAT 94G79% OF CAL
47G SAT47G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Poached eggs and sautéed spinach on toasted English muffins topped with blender hollandaise. A classic brunch dish with components that can be prepped ahead.
mainamericanegg disheggs🍞 toaster oven🥄 saucepan🍳 skillet🌀 blendergluten freevegetarian
View the full recipe on Well Seasoned Studio →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- 8 Tbsp unsalted butter, (or use 10 Tbsp for a thinner sauce)
- 3 large egg yolks
- 1 Tbsp fresh lemon juice
- ½ tsp Kosher salt
- ¼ tsp Dijon mustard
- Pinch of Cayenne pepper
- 2 English muffins
- 4 Tbsp unsalted butter, (divided)
- 1 Tbsp white vinegar
- 4 large eggs
- 1 shallot, (finely chopped)
- 1 clove of garlic, (finely chopped)
- 6 oz baby spinach
- 1 tsp Kosher salt
- 1 tsp lemon fresh zest, (about ½ medium lemon)
- Flaky sea salt
- Freshly ground black pepper
- Thinly sliced chives, (for serving)
At a glance
PER SERVING · TIME 35M
CAL 53%·PRO 51%
CARBS 39G14% OF CAL
4G FIBER26G OTHER8G TOTAL SUGAR
FAT 94G79% OF CAL
47G SAT47G 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
- 20m
- Cook
- 15m
- Sodium
- 2234mg
- Total sugar
- 8g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 727mg
- Calcium
- 237mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 2234MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.