The Pantry
American breakfast

Eggs Florentine

Eggs Florentine layers toasted English muffins, garlicky sautéed spinach, softly poached eggs, and a warm lemony hollandaise. This version serves 2, with 4 poached eggs on a bed of tender spinach and a rich sauce that is whisked on the stovetop, not blended in a jar.

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Eggs Florentine
~890 calper person · ~1780 total
~$7.25meal total · ~$3.63 per person

Estimated calories and US ingredient costs.

For a larger batch, keep the spinach and muffin steps the same proportion, but poach eggs in batches so the water stays at a gentle simmer. Hollandaise does not scale well in a tiny bowl; use a wider heatproof bowl over a saucepan or make two separate batches for 4 or more servings.

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Ingredients, steps and a live timeline. Ready for 2 people.

Step timeline

Cooking order

9 left
Step 1

Toast the muffins

~3 min cook

Toast the muffins.

Split the 2 English muffins and toast them until deeply golden, either in a toaster or cut-side up under a broiler for 2 to 3 minutes.

Keep them warm on plates or a baking sheet so they do not get soggy under the spinach and sauce.

Step 2

Check eggs

After ~3 min

Check Eggs Florentine and continue when ready.

Step 3

Cook the spinach

~3 min

Cook the spinach.

Set a medium skillet over medium heat and melt 2 tbsp unsalted butter.

Add 1 tsp minced garlic and cook for 20 to 30 seconds until fragrant, then add 6 oz fresh baby spinach plus 1 tbsp water.

Toss for 1 to 2 minutes until wilted.

Season with 1/8 tsp kosher salt and 1/8 tsp black pepper

then divide the spinach over the toasted muffins.

Ingredients
  • 6 ozFresh baby spinach
  • 2 tbspUnsalted butter
  • 1 tspGarlic
  • 1 tbspWater
  • 1/8 tspKosher salt
  • 1/8 tspBlack pepper
Step 4

Start the hollandaise base

~6 min

Start the hollandaise base.

In a small heatproof bowl or the top of a double boiler, whisk 3 large egg yolks, 1 tsp lemon juice, and 1 tbsp water until smooth and slightly lightened.

Set the bowl over a saucepan with barely simmering water, making sure the bowl does not touch the water.

Use pasteurized yolks for this gently cooked sauce,

Ingredients
  • 1 tbspWater
  • 1 tspLemon juice
Step 5

Whisk in the butter

~6 min

Whisk in the butter.

Slowly drizzle in 1/2 cup unsalted butter, melted, whisking constantly so the sauce emulsifies and thickens into a ribboning hollandaise, about 4 to 6 minutes.

If it starts to look too thick, whisk in 1 tsp hot water at a time; if it looks greasy, keep whisking over gentle heat until it comes together.

Do not let the bowl get too hot or the yolks will scramble.

Ingredients
  • 1 tbsp total for recipeWater
  • 1/2 cupUnsalted butter, melted
Step 6

Poach the eggs

~4 min

Poach the eggs.

Bring 3 quarts water to a gentle simmer in a wide saucepan and add 1 tsp white vinegar.

Stir to create a soft whirlpool, then crack in 4 large eggs, one at a time, or poach in 2 batches if needed so the pan is not crowded.

Poach 3 to 4 minutes until the whites are set and the yolks are still soft.

Lift out with a slotted spoon and drain briefly on a towel.

Use the pasteurized eggs listed for this soft-yolk preparation; for fully cooked eggs, continue until both whites and yolks are firm.

Ingredients
  • 3Quarts water
  • 1 tspWhite vinegar
Step 7

Assemble the plates

~6 min

Assemble the plates.

Place 2 muffin halves on each plate, top each half with a mound of spinach, and set 1 poached egg on each half.

Spoon the warm hollandaise over the eggs and let some run onto the spinach and muffin edges for the classic look.

Ingredients
  • 6 oz total for recipeFresh baby spinach
Step 8

Finish and serve

~5 min

Finish

Taste the sauce and add a pinch more salt or lemon juice only if needed

If the sauce thickens before serving, whisk in a teaspoon of warm water to loosen it.

Ingredients
  • 1 tbsp total for recipeWater
  • 1 tsp total for recipeLemon juice
  • 1/8 tsp total for recipeKosher salt
Step 9

Serve meal

~1 min

Once all dishes are cooked and ready, plate and serve the meal together.

Eggs Florentine: serve it immediately after preparation.

Eggs Florentine: serve.

Eggs Florentine: then serve immediately before the muffins soften too much.

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Ingredients

For 2 people

  • 4 large eggs (pasteurized)
  • 2 English muffins, split
  • 6 oz fresh baby spinach
  • 2 tbsp unsalted butter
  • 1 tsp minced garlic
  • 1 tbsp water
  • 1 tsp lemon juice
  • 3 large egg yolks (pasteurized)
  • 1/2 cup unsalted butter, melted
  • 1/8 tsp kosher salt
  • 1/8 tsp black pepper
  • 3 quarts water
  • 1 tsp white vinegar

Method

  1. Toast the muffinsSplit the 2 English muffins and toast them until deeply golden, either in a toaster or cut-side up under a broiler for 2 to 3 minutes. Keep them warm on plates or a baking sheet so they do not get soggy under the spinach and sauce.
  2. Cook the spinachSet a medium skillet over medium heat and melt 2 tbsp unsalted butter. Add 1 tsp minced garlic and cook for 20 to 30 seconds until fragrant, then add 6 oz fresh baby spinach plus 1 tbsp water. Toss for 1 to 2 minutes until wilted. Season with 1/8 tsp kosher salt and 1/8 tsp black pepper, then divide the spinach over the toasted muffins.
  3. Start the hollandaise baseIn a small heatproof bowl or the top of a double boiler, whisk 3 large egg yolks, 1 tsp lemon juice, and 1 tbsp water until smooth and slightly lightened. Set the bowl over a saucepan with barely simmering water, making sure the bowl does not touch the water. Use pasteurized yolks for this gently cooked sauce, and serve it immediately after preparation.
  4. Whisk in the butterSlowly drizzle in 1/2 cup unsalted butter, melted, whisking constantly so the sauce emulsifies and thickens into a ribboning hollandaise, about 4 to 6 minutes. If it starts to look too thick, whisk in 1 tsp hot water at a time; if it looks greasy, keep whisking over gentle heat until it comes together. Do not let the bowl get too hot or the yolks will scramble.
  5. Poach the eggsBring 3 quarts water to a gentle simmer in a wide saucepan and add 1 tsp white vinegar. Stir to create a soft whirlpool, then crack in 4 large eggs, one at a time, or poach in 2 batches if needed so the pan is not crowded. Poach 3 to 4 minutes until the whites are set and the yolks are still soft. Lift out with a slotted spoon and drain briefly on a towel. Use the pasteurized eggs listed for this soft-yolk preparation; for fully cooked eggs, continue until both whites and yolks are firm.
  6. Assemble the platesPlace 2 muffin halves on each plate, top each half with a mound of spinach, and set 1 poached egg on each half. Spoon the warm hollandaise over the eggs and let some run onto the spinach and muffin edges for the classic look.
  7. Finish and serveTaste the sauce and add a pinch more salt or lemon juice only if needed, then serve immediately before the muffins soften too much. If the sauce thickens before serving, whisk in a teaspoon of warm water to loosen it.

Before you cook

What to get ready

Poaching saucepan, heatproof bowl over gently steaming water, whisk and slotted spoon.

Use the specified pasteurized eggs and yolks, and squeeze moisture from cooked spinach.

If something needs adjusting

Hollandaise becomes thick and oily

Whisk in warm water a teaspoon at a time off direct heat; excessive heat can curdle the yolks.

Poached whites spread through the water

Use fresh eggs, crack each into a cup first and lower gently into barely simmering water; avoid a vigorous boil.

Store for later

Make only the sauce needed for the meal when possible. Refrigerate any leftovers promptly; reheat leftovers to 165°F, recognizing that hollandaise can split and poached eggs become firmer.

Refrigerate perishables within 2 hours, or 1 hour above 90°F. Keep the fridge at 40°F or below; use refrigerated leftovers within 3–4 days. USDA storage and reheating guidance.

Make the ingredients go further

Freeze spare English muffins split for another breakfast.

Next use for your ingredients: English muffins →

Calculate this meal with your own prices →

How to Poach Eggs →

Cooking notes updated October 24, 2026. How we create recipes.

Tips, swaps and questions

A little kitchen know-how

For the smoothest hollandaise, keep the heat very gentle and whisk in the melted butter in a thin stream. If you are cooking for a crowd, hold the finished sauce in a warm spot for only a short time and whisk in a little hot water right before serving to restore the texture. Use pasteurized eggs if you want a safer margin with the yolks.

Make it work for you

For a lighter variation, replace the hollandaise with a quick blender sauce made from 2 egg yolks, warm butter, and lemon, but keep the butter hot and blend in short bursts. You can also swap the spinach for wilted baby kale, though it will need a slightly longer cook time and a touch more seasoning to soften its bitterness.

Use more of your baby spinach and lemon juice in spinach pesto.

Can I make Eggs Florentine ahead of time?

You can prep the spinach and toast the muffins ahead, but poach the eggs and make the hollandaise close to serving. Hollandaise is best within about 15 to 20 minutes, held warm, because it can thicken or separate as it sits. If needed, refrigerate leftovers within 2 hours and reheat gently; do not let egg dishes sit out longer than food-safety guidance allows.

Times are estimates. Check ingredients for allergens. For safe temperatures and storage, see FoodSafety.gov.

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