Eggs Florentine Recipe

Prepare spinach

Heat a large skillet over medium heat. Add 1 tbs butter, then add the fresh spinach in batches, wilting each batch until all spinach is wilted (about 3–4 minutes total). Transfer wilted spinach to a bowl and let cool slightly. Squeeze out excess liquid using a clean kitchen towel or by pressing in a sieve. Roughly chop and set aside.

Make base

Wipe the skillet clean, melt 1 tbs butter over medium-low heat. Add the minced shallot and sauté until translucent, about 2 minutes. Add the garlic and cook 30 seconds until fragrant.

Thicken and combine

Sprinkle the flour into the shallot mixture and cook 1 minute, stirring. Slowly whisk in the milk until smooth. Add the cream cheese and stir until melted. Stir in the grated Parmesan, chopped spinach, salt, pepper, and a pinch of nutmeg. Cook 1–2 minutes to meld flavors. If mixture is too thick, add 1–2 tbs water or milk to reach a creamy consistency. Keep warm on lowest heat while preparing other components.

Set up double boiler

Fill a medium saucepan with about 1–2 inches of water and bring to a gentle simmer. Use a heatproof bowl that sits over the pan without touching the water.

Whisk yolks

Place the egg yolks in the bowl with the lemon juice, Dijon (if using), and hot water. Whisk vigorously until the mixture is slightly thickened and pale, about 1–2 minutes.

Cook and emulsify

Set the bowl over the simmering water and continue whisking constantly. Very slowly drizzle in the hot melted butter in a thin stream, whisking until the sauce is thick and emulsified. If sauce becomes too thick, whisk in a teaspoon of hot water to loosen. Remove from heat and season with salt and cayenne. Keep warm in a thermos or over very low heat; whisk occasionally. Use within 20 minutes for best texture.

Toast English muffins

Split the English muffins and toast or butter them in a skillet over medium heat until golden, about 2–3 minutes per side. Keep warm in a low oven (about 200°F / 95°C) if desired.

Poach eggs

Bring a wide, shallow saucepan of water to a gentle simmer and add the white vinegar. Crack each egg into a small ramekin. Create a gentle whirlpool in the water with a spoon and slip an egg into the center; repeat for remaining eggs, poaching in batches if needed. Poach until whites are set but yolks are runny, about 3–3.5 minutes. Remove with a slotted spoon, drain on paper towels, and keep warm briefly.

Cook grits

Bring water (or milk) and salt to a boil in a small saucepan. Gradually whisk in the grits, reduce heat to low, and cook according to package instructions for quick-cooking grits (usually 5 minutes), stirring occasionally until thick and creamy. Stir in 1 tbs butter and adjust salt to taste. Keep warm.

Roast breakfast potatoes

Heat a skillet over medium-high heat and add olive oil. Add the diced potatoes in a single layer and let them sear undisturbed for 4–5 minutes until golden, then stir. Season with smoked paprika, onion powder, salt, and pepper. Continue to cook, stirring occasionally, until potatoes are tender and crisp, about 8–10 minutes total. Stir in chopped parsley at the end.

Place two toasted English muffin halves (one split muffin per serving) on each plate.

Divide the creamed spinach evenly and spoon a generous layer on top of each muffin half.

Set a poached egg on top of the spinach on each muffin half (one egg per half).

Spoon warm Hollandaise sauce over each egg (about 2–3 tbs per egg) so it cascades over the egg and spinach.

Garnish with chopped chives and a sprinkle of extra Parmesan and a light pinch of cayenne if desired.

Serve each plate with a portion of creamy grits and a serving of breakfast potatoes alongside. Enjoy immediately while hollandaise and eggs are warm.