Name: Eggs Florentine with Fresh Spinach & Blender Hollandaise
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: French-American
Ingredients: 8 Tbsp unsalted butter (or 10 Tbsp for a thinner hollandaise); 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 garlic, finely chopped; 6 oz baby spinach; 1 tsp kosher salt; 1 tsp fresh lemon zest (about ½ medium lemon); Flaky sea salt, to taste; Freshly ground black pepper, to taste; Thinly sliced chives, for serving

Eggs Florentine is a delicious variation of the classic Eggs Benedict. I love how the fresh spinach adds a light, earthy flavor that balances the richness of the hollandaise and poached eggs. It’s a dish I like to make when I want something elegant yet comforting, perfect for brunch or a special breakfast at home.

Why You’ll Love This Recipe

I enjoy this recipe because it feels indulgent without being too heavy. The blender hollandaise makes preparation so much easier than the traditional stovetop method, and the creamy sauce drapes perfectly over the eggs and spinach. I also like that it comes together in under 30 minutes, making it ideal for weekend mornings when I want something special but don’t want to spend all day in the kitchen.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

For the hollandaise sauce
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

For the eggs
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

Directions

I begin by making the hollandaise. I melt the butter until hot and bubbling. In a blender, I combine egg yolks, lemon juice, salt, Dijon mustard, and cayenne. While blending, I slowly stream in the hot butter until the sauce becomes thick and creamy, then I keep it warm.
Next, I prepare the spinach. In a skillet, I melt 2 tablespoons of butter, then sauté the shallot and garlic until fragrant. I add the spinach and cook until just wilted, seasoning with salt and lemon zest. I set it aside.
For the eggs, I bring a pot of water to a gentle simmer and add vinegar. I crack the eggs into small bowls, then slide them into the water, cooking for 3–4 minutes until the whites are set but the yolks remain runny.
Meanwhile, I toast the English muffins and spread the remaining butter on top.
To assemble, I place spinach on each muffin half, top with a poached egg, and generously spoon over the hollandaise. I finish with flaky sea salt, black pepper, and fresh chives before serving.

Servings and Timing

This recipe makes 2 servings, with 2 muffin halves per person. It takes about 15 minutes of prep time and 15 minutes of cooking, so I can have it ready in 30 minutes.

Variations

Sometimes I like to add a slice of smoked salmon under the spinach for extra flavor. I’ve also tried swapping spinach for sautéed kale or Swiss chard when I want a slightly different taste. For a lighter version, I make the hollandaise with olive oil instead of butter, which gives it a different but still delicious richness.

Storage/Reheating

I find Eggs Florentine is best enjoyed fresh, but I can make the hollandaise ahead of time and reheat it gently over very low heat with a splash of warm water if needed. Poached eggs don’t store well, so I always cook them to order. The spinach mixture can be cooked in advance and kept in the fridge for up to 2 days, then reheated in a pan before serving.

FAQs

Can I make the hollandaise without a blender?

Yes, I can whisk it by hand over a double boiler, but the blender method is much quicker and easier.

How do I keep hollandaise sauce from breaking?

I make sure the butter is hot but not burned, and I blend it slowly into the yolks. If it separates, I whisk in a teaspoon of warm water to bring it back together.

Can I use frozen spinach instead of fresh?

Yes, I can use frozen spinach, but I squeeze out excess water after thawing to prevent the dish from becoming watery.

How do I poach eggs without vinegar?

I can skip the vinegar, but I find it helps the whites set more neatly. A whirlpool in the water also helps hold the egg together.

Can I make this dish dairy-free?

Yes, I can use plant-based butter for the hollandaise and to sauté the spinach, though the flavor will be slightly different.

What if I don’t have English muffins?

I like to use toasted sourdough, brioche, or even a croissant as an alternative base.

How can I make the dish spicier?

I sometimes add a little extra cayenne or a pinch of chili flakes to the hollandaise for more heat.

Can I make hollandaise sauce ahead of time?

Yes, I can make it a couple of hours ahead and keep it warm in a thermos or in a warm water bath, but it’s always best fresh.

Is this recipe good for entertaining?

Absolutely, I like serving Eggs Florentine for brunch gatherings since it looks elegant and tastes luxurious without being overly complicated.

Conclusion

Eggs Florentine with fresh spinach and hollandaise is one of my favorite ways to elevate a simple breakfast. I love how the creamy sauce, tender greens, and perfectly poached eggs come together on a buttery English muffin. It’s a dish that feels special but is easy enough to make any time I want to treat myself or impress guests.