Eggs Florentine Recipe

5 from 2 votes

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Eggs Florentine – a delightful breakfast dish that you are sure to love. This classic recipe has earned its spot as a brunch favorite for good reasons, and we’re about to unveil why!

If you love a scrumptious combination of eggs, spinach, and creamy goodness, this recipe is going to be your new go-to. So, put on your chef hat and let’s whip up some delightful Eggs Florentine!

gooey poached egg atop spinach on an english muffin for eggs Florentine
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Eggs Florentine Recipe

Eggs Florentine is a mouthwatering concoction that combines two of our most beloved breakfast elements: poached eggs and creamy spinach. This delightful dish takes its name from the Italian city of Florence, where it was said to have originated. If you’re a fan of Eggs Benedict, then consider Eggs Florentine its equally charming, veggie-packed cousin.

Picture this: velvety poached eggs sitting atop a bed of sautéed spinach, all nestled on a toasted English muffin or a crusty slice of artisanal bread. The eggs, when perfectly poached, add a silky, luxurious texture that beautifully complements the earthiness of the spinach.

Not only is Eggs Florentine a flavor fiesta, but it’s also a nutritional powerhouse! Spinach is rich in iron, vitamins A and C, and antioxidants, making this dish not only delicious but also an excellent choice for a health-conscious breakfast.

close up of eggs Florentine sliced in half on a fork


  • Butter 
  • Eggs
  • Heavy cream
  • Lemon juice
  • Spinach
  • Apple cider vinegar 
  • English muffins

Keep scrolling to find a full, printable recipe with a detailed ingredient list.

Recipe Instructions

  1. Make the Hollandaise: Melt butter, whisk egg yolks, add butter slowly while whisking, then mix in cream, lemon juice, salt, black pepper, and Cayenne. Heat for 1-2 minutes on low or keep warm.
  2. Cook the spinach: In a pan, heat thawed spinach with butter, garlic powder, and onion powder for 3-5 minutes.
  3. Poach the eggs: Boil water, add vinegar, gently pour in eggs, cook for 3-4 minutes, then remove.
  4. Assemble: Place an English muffin half on a plate, add spinach, a poached egg, drizzle Hollandaise on top, and cover with the other muffin half.
  5. Serve and enjoy your scrumptious Eggs Florentine!
gooey poached egg atop spinach between an english muffin for eggs Florentine

Frequently Asked Questions

What is Eggs Florentine?

Eggs Florentine is a delicious breakfast dish that consists of poached eggs served on a bed of sautéed spinach and topped with Hollandaise sauce. It is often served on toasted English muffins or crusty bread.

Why is it called “Florentine”

The dish is named after the Italian city of Florence (Firenze in Italian). “Florentine” typically refers to dishes that include spinach, which is a prominent ingredient in Eggs Florentine.

Is Hollandaise sauce difficult to make?

While Hollandaise sauce can be a bit finicky, this recipe offers an easy method using a microwave-proof bowl and a skillet. Follow the instructions step-by-step, and you’ll have a creamy and delicious Hollandaise sauce.

Can I use a different type of egg for poaching?

While poached eggs are traditional for Eggs Florentine, you can try a sunny-side-up or soft-boiled egg if you prefer a different cooking method.

eggs florentine ingredients portioned on the table

More Recipes

If you’ve tried this Eggs Florentine recipe or any other recipe on Bless This Mess, then don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience making it. And if you snapped some pictures of it, share it with me on Instagram so I can repost on my stories.

gooey poached egg atop spinach on an english muffin for eggs Florentine
5 from 2 votes

Eggs Florentine Recipe

Eggs Florentine is a delightful breakfast dish featuring poached eggs served on a bed of sautéed spinach, drizzled with creamy Hollandaise sauce, and often accompanied by toasted English muffins.
Prep: 20 minutes
Cook: 10 minutes
Total: 30 minutes
Servings: 2


Hollandaise sauce

  • 4 tablespoons salted butter, melted
  • 3 egg yolks
  • 1 tablespoon heavy cream
  • 1 tablespoon lemon juice
  • ¼ teaspoon salt
  • ¼ teaspoon ground black pepper
  • Pinch Cayenne pepper


  • 1 cup frozen chopped spinach, thawed (you can use fresh baby spinach)
  • 2 tablespoons butter, salted or unsalted
  • ¼ teaspoon garlic powder
  • ¼ teaspoon onion powder


  • 2 eggs
  • 1 tablespoon apple cider vinegar, optional
  • 2 English muffins


How to make the Hollandaise

  • In a microwave-proof bowl, melt the butter. (I used a 1-cup glass measuring cup)
  • In a separate bowl, whisk the egg yolk together.
  • Temper the egg yolks, which means add a little bit of butter to the egg yolk to slowly bring them up in temperature. Keep adding the butter to the egg yolk while whisking.
  • Transfer the yolk/butter mixture to a small skillet and add the heavy cream, lemon juice, salt, ground black pepper, and Cayenne pepper. Whisk until all ingredients are combined.
  • Heat the stove on low heat for 1 to 2 minutes.
  • *NOTE* If you are already using your stove, just keep the Hollandaise close to the heat source to keep it warm.

How to make the spinach

  • Place the thawed chopped spinach (squeeze out as much water as you can) in a small saucepan.
  • Add butter, garlic powder, and onion powder. Mix well.
  • Cook on medium heat for 3 to 5 minutes while mixing.
  • The spinach will be nice and warm. Set aside.

English Muffins

  • Cut the English muffins in half.
  • Toast them to your liking.
  • I like to put some butter on each half, but this is optional.

How to make the poached eggs

  • Bring 4 cups of water to a boil.
  • While the water is boiling, crack the eggs in different bowls (I like to use glasses or measuring cups)
  • Once the water is nearly boiling, (bubbles in the bottom of the saucepan but don’t break the surface), add apple cider vinegar and make a swirl in the water with a spoon.
  • Pour the eggs, one at a time into the water.
  • Cook for 3 to 4 minutes.
  • Take the eggs out of the water with a perforated (slotted) spoon.


  • Put the bottom part of the English muffin into a plate.
  • Add about 3-4 tablespoons (this is a personal choice as to how much spinach you want) on top of the English muffin.
  • Place the poached egg on top of the spinach.
  • Drizzle some of the Hollandaise sauce on top.
  • Add the top part of the English muffin.
  • Serve and Enjoy!


  • Hollandaise sauce: I like my Hollandaise sauce more on the runny side, so that the flavors combine and do not overpower the taste of egg and spinach. If you like your Hollandaise sauce thicker, add more butter and omit the lemon juice.
  • This dish is better served fresh.
  • I wouldn’t recommend making more than 3 poached eggs at a time.
  • Have fun with the recipe: Make it spicy: sprinkle some crushed red pepper flakes on top of the egg.


Serving: 1 of 2 Egg Florentine, Calories: 616kcal, Carbohydrates: 29g, Protein: 15g, Fat: 49g, Saturated Fat: 27g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 14g, Trans Fat: 1g, Cholesterol: 554mg, Sodium: 904mg, Potassium: 206mg, Fiber: 2g, Sugar: 1g, Vitamin A: 1789IU, Vitamin C: 3mg, Calcium: 108mg, Iron: 2mg
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Eggs Florentine is a mouthwatering breakfast delight that brings together the velvety goodness of poached eggs, the earthy charm of sautéed spinach, and the creamy allure of Hollandaise sauce, creating a perfect harmony of flavors that continues to captivate breakfast lovers around the world.

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