Eggs Florentine* Recipe

Inspired by Lemaire

Time30m

Serves2

wilted spinach, tomato, poached eggs, english muffin, hollandaise sauce

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

1
Prepare the Spinach
In a large skillet, melt the butter over medium heat. Add the fresh spinach and sauté until wilted, about 3-4 minutes. Season with salt and pepper. Remove from heat and set aside.
2
Prepare the Tomatoes
Slice the tomatoes into rounds. You can lightly grill or sauté them in the same skillet for 1-2 minutes, or leave them fresh.
3
Toast the English Muffins
Split the English muffins in half and toast them until golden brown.

4
Poach the Eggs
In a pot of simmering water, create a gentle whirlpool and crack each egg into the water. Cook for about 3-4 minutes for a runny yolk or longer if you prefer a firmer yolk. Remove with a slotted spoon and drain on paper towels.

5
Assemble the Dish
On each toasted English muffin half, layer the sautéed spinach, followed by tomato slices. Top with a poached egg and drizzle with Hollandaise sauce. Season with additional salt and pepper if desired.