Eggs Florentine

Name: Eggs Florentine
Total time: 17 min
Yield: 4 servings
Ingredients: 80 g Unsalted butter; 3 piece Egg yolks; 1 tbsp White wine vinegar; 1 piece Lemon; 500 ml Water; 1 pinch Salt; 1 clove Garlic clove; 10 g Unsalted butter; 400 g Spinach; 1 pinch Salt; 1 pinch Ground black pepper; 4 piece English muffins; 1,000 ml Water; 1 tbsp White wine vinegar; 4 piece Egg; 1 pinch Cayenne pepper

15 min · 15 min active · makes ~2.6 l · Easy

Poached eggs and wilted spinach topped with silky hollandaise made from butter, egg yolks, and bright lemon juice.

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Eggs Florentine

Poached eggs and wilted spinach topped with silky hollandaise made from butter, egg yolks, and bright lemon juice.

See more →

TOTAL TIME

15 min

ACTIVE TIME

15 min

QUANTITY

~2.6 l

DIFFICULTY

Easy

CUISINE

—

Who’s eating

Cooking for A typical adult.

This should leave everyone comfortably full.

Portions & fullness

Ingredients0/12

Tools0/22

Ingredients

0/12 gathered · 4 servings

90g

3piece

2tbsp

1piece

1,500ml

2pinch

1clove

400g

1pinch

4piece

1pinch

#	Quantity	Notes	State
1	90g	—	—
2	3piece	—	—
3	2tbsp	—	—
4	1piece	—	—
5	1,500ml	—	—
6	2pinch	—	—
7	1clove	—	—
8	400g	—	—
9	1pinch	—	—
10	4piece	—	—
11	4piece	—	—
12	1pinch	—	—

Tools

25 items

Serveware

1 item

Procedure

33 steps

1 of 33

Set the oven to 180 °C and allow it to come up to temperature.

180°C

⏱ 10 min

2 of 33

Put the butter into the small saucepan.

Unsalted butter · 80 g

⏱ 5s

ResultUnsalted butter

3 of 33

Melt the butter over a low heat, then let it bubble gently for a minute until the white milk solids sink and the golden fat above is clear; carefully skim off any foam with a spoon and remove from the heat.

⏱ 2 min

ResultMelted butterused in step 13

4 of 33

Separate the egg yolks into the heatproof bowl; keep the whites in a covered container in the fridge for another dish.

Egg yolks · 3 piece

⏱ 30s

ResultEgg yolks

5 of 33

Add one tablespoon of white wine vinegar to the yolks.

White wine vinegar · 1 tbsp

⏱ 5s

ResultEgg yolks and white wine vinegar

6 of 33

Zest the lemon into the small bowl

Lemon · 1 piece

⏱ 30s

ResultLemon zest

7 of 33

Halve the zested lemon and squeeze its juice through the juicer into the same bowl with the zest.

⏱ 20s

ResultLemon Juiceused in step 14

8 of 33

Whisk the yolks and vinegar together briskly until the mixture is pale and slightly thickened.

⏱ 30s

ResultWhisked yolks and vinegar

9 of 33

Pour the water into the saucepan and bring it to a bare simmer over a medium heat.

Water · 500 ml

⏱ 5s

10 of 33

Set the heatproof bowl over the saucepan of barely simmering water, making sure the base of the bowl does not touch the water.

⏱ 10s

ResultWhisked yolks and vinegar

11 of 33

Whisk the yolk mixture continuously over the steam until it thickens enough to leave a trail on the surface when the whisk is lifted, about 3 minutes.

⏱ 3 min

ResultThick ribbon yolks

12 of 33

Lift the bowl off the saucepan and set it on a folded cloth to keep it steady.

⏱ 5s

ResultThick ribbon yolks

13 of 33

Pour the clarified butter into the yolk base in a very thin, steady stream, whisking constantly, until all the butter is incorporated and the sauce is thick, glossy and emulsified.

Melted butter · step 3

⏱ 30s

ResultHollandaise sauce

14 of 33

Add a squeeze of lemon juice to the hollandaise and stir it in.

Lemon Juice · step 7

⏱ 10s

ResultEmulsified hollandaise sauce

15 of 33

Season the hollandaise with a pinch of salt and stir to combine.

Salt · 1 pinch

⏱ 5s

ResultSeasoned hollandaise sauceused in step 38

16 of 33

Lay the garlic clove on the chopping board.

Garlic clove · 1 clove

⏱ 5s

ResultGarlic clove

17 of 33

Peel the skin away from the garlic clove on the chopping board.

Garlic clove · step 16

⏱ 30s

ResultPeeled garlic cloves

18 of 33

Crush the peeled garlic clove flat with the side of a chef's knife.

Peeled garlic cloves · step 17

⏱ 10s

ResultCrushed garlicused in step 21

19 of 33

Put the butter into the large frying pan.

Unsalted butter · 10 g

⏱ 5s

ResultUnsalted butter

20 of 33

Melt the butter over a medium heat until it foams.

⏱ 1 min

ResultMelted butter

21 of 33

Drop the crushed garlic into the foaming butter.

Crushed garlic · step 18

⏱ 5s

ResultCrushed garlic and melted butter

22 of 33

Add the spinach to the pan in large handfuls.

Spinach · 400 g

⏱ 15s

ResultCrushed garlic and melted butter and spinach

23 of 33

Toss the spinach in the butter with tongs, turning it constantly, until every leaf is wilted and tender — about 2 minutes — then discard the garlic clove.

⏱ 2 min

ResultWilted garlic spinach

24 of 33

Season the spinach with a pinch of salt.

Salt · 1 pinch

⏱ 5s

ResultWilted garlic spinach and salt

25 of 33

Season the spinach with a pinch of ground black pepper and stir briefly.

Ground black pepper · 1 pinch

⏱ 5s

ResultSeasoned wilted spinach

26 of 33

Tip the spinach into a colander and press it gently with the back of a spoon to squeeze out as much liquid as possible.

Seasoned wilted spinach · step 25

⏱ 30s

ResultDrained wilted spinachused in step 36

27 of 33

Split each English muffin in half and arrange all 8 halves cut-side-up on the baking tray.

English muffins · 4 piece

⏱ 20s

ResultEnglish muffins

28 of 33

Slide the baking tray into the oven.

⏱ 5s

ResultEnglish muffins

29 of 33

Toast the muffin halves in the oven until golden and crisp at the edges.

180°C

⏱ 5 min

ResultToasted english muffin halvesused in step 35

30 of 33

Pour the water into the wide deep pan and bring it to a very gentle simmer over a medium heat.

Water · 1,000 ml

⏱ 5s

ResultWater

31 of 33

Add the white wine vinegar to the simmering water to help the whites hold together.

White wine vinegar · 1 tbsp

⏱ 5s

ResultWater and white wine vinegar

32 of 33

Crack one egg at a time into a small cup or ramekin, ready to slide in gently.

Egg · 4 piece

⏱ 30s

ResultEgg

33 of 33

Lower the lip of the cup to the water's surface and tip each egg in gently; poach all 4 eggs together at a bare simmer for 3 minutes, until the whites are just set and the yolks are still runny. Use pasteurised eggs for runny yolks, or cook them 3 minutes more until firm.

Egg · step 32

⏱ 3 min

ResultPoached eggs

Total Time15 min

#	Product	Tool	Action
1	—	180°C	Set the oven to 180 °C and allow it to come up to temperature.⏱ 10 min
2	80 g		Put the butter into the small saucepan.⏱ 5sResultUnsalted butter
3	—		Melt the butter over a low heat, then let it bubble gently for a minute until the white milk solids sink and the golden fat above is clear; carefully skim off any foam with a spoon and remove from the heat.⏱ 2 minResultMelted butterused in step 13
4	3 piece		Separate the egg yolks into the heatproof bowl; keep the whites in a covered container in the fridge for another dish.⏱ 30sResultEgg yolks
5	1 tbsp		Add one tablespoon of white wine vinegar to the yolks.⏱ 5sResultEgg yolks and white wine vinegar
6	1 piece		Zest the lemon into the small bowl⏱ 30sResultLemon zest
7	—		Halve the zested lemon and squeeze its juice through the juicer into the same bowl with the zest.⏱ 20sResultLemon Juiceused in step 14
8	—		Whisk the yolks and vinegar together briskly until the mixture is pale and slightly thickened.⏱ 30sResultWhisked yolks and vinegar
9	500 ml		Pour the water into the saucepan and bring it to a bare simmer over a medium heat.⏱ 5s
10	—		Set the heatproof bowl over the saucepan of barely simmering water, making sure the base of the bowl does not touch the water.⏱ 10sResultWhisked yolks and vinegar
11	—		Whisk the yolk mixture continuously over the steam until it thickens enough to leave a trail on the surface when the whisk is lifted, about 3 minutes.⏱ 3 minResultThick ribbon yolks
12	—		Lift the bowl off the saucepan and set it on a folded cloth to keep it steady.⏱ 5sResultThick ribbon yolks
13	Melted butterstep 3		Pour the clarified butter into the yolk base in a very thin, steady stream, whisking constantly, until all the butter is incorporated and the sauce is thick, glossy and emulsified.⏱ 30sResultHollandaise sauce
14	Lemon Juicestep 7		Add a squeeze of lemon juice to the hollandaise and stir it in.⏱ 10sResultEmulsified hollandaise sauce
15	1 pinch		Season the hollandaise with a pinch of salt and stir to combine.⏱ 5sResultSeasoned hollandaise sauceused in step 38
16	1 clove		Lay the garlic clove on the chopping board.⏱ 5sResultGarlic clove
17	Garlic clovestep 16		Peel the skin away from the garlic clove on the chopping board.⏱ 30sResultPeeled garlic cloves
18	Peeled garlic clovesstep 17		Crush the peeled garlic clove flat with the side of a chef's knife.⏱ 10sResultCrushed garlicused in step 21
19	10 g		Put the butter into the large frying pan.⏱ 5sResultUnsalted butter
20	—		Melt the butter over a medium heat until it foams.⏱ 1 minResultMelted butter
21	Crushed garlicstep 18		Drop the crushed garlic into the foaming butter.⏱ 5sResultCrushed garlic and melted butter
22	400 g		Add the spinach to the pan in large handfuls.⏱ 15sResultCrushed garlic and melted butter and spinach
23	—		Toss the spinach in the butter with tongs, turning it constantly, until every leaf is wilted and tender — about 2 minutes — then discard the garlic clove.⏱ 2 minResultWilted garlic spinach
24	1 pinch		Season the spinach with a pinch of salt.⏱ 5sResultWilted garlic spinach and salt
25	1 pinch		Season the spinach with a pinch of ground black pepper and stir briefly.⏱ 5sResultSeasoned wilted spinach
26	Seasoned wilted spinachstep 25		Tip the spinach into a colander and press it gently with the back of a spoon to squeeze out as much liquid as possible.⏱ 30sResultDrained wilted spinachused in step 36
27	4 piece		Split each English muffin in half and arrange all 8 halves cut-side-up on the baking tray.⏱ 20sResultEnglish muffins
28	—		Slide the baking tray into the oven.⏱ 5sResultEnglish muffins
29	—	180°C	Toast the muffin halves in the oven until golden and crisp at the edges.⏱ 5 minResultToasted english muffin halvesused in step 35
30	1,000 ml		Pour the water into the wide deep pan and bring it to a very gentle simmer over a medium heat.⏱ 5sResultWater
31	1 tbsp		Add the white wine vinegar to the simmering water to help the whites hold together.⏱ 5sResultWater and white wine vinegar
32	4 piece		Crack one egg at a time into a small cup or ramekin, ready to slide in gently.⏱ 30sResultEgg
33	Eggstep 32		Lower the lip of the cup to the water's surface and tip each egg in gently; poach all 4 eggs together at a bare simmer for 3 minutes, until the whites are just set and the yolks are still runny. Use pasteurised eggs for runny yolks, or cook them 3 minutes more until firm.⏱ 3 minResultPoached eggs
Total Time			15 min

Serving

Lift each poached egg out with a slotted spoon, blot the underside briefly on a folded piece of kitchen paper to remove excess water, and set aside.
Place 2 toasted muffin halves side by side on each of 4 dinner plates.
Spoon a neat mound of the drained spinach onto each muffin half.
Set a poached egg on top of the spinach on each muffin half.
Spoon a generous ribbon of hollandaise sauce over each poached egg, letting it trail down the sides.
Dust a little cayenne pepper over each plate and serve immediately.

Nutrition

per serving

Estimated · pre-cooking · 100% ingredients covered

Nutrient	Per serving
	439kcal
	16g
	28g
	15g
	32g
	2g
	4g
	360mg

Ingredients0/12

Tools0/22

Recipe

Eggs Florentine

Poached eggs and wilted spinach topped with silky hollandaise made from butter, egg yolks, and bright lemon juice.

What you’ll doYou will make hollandaise sauce by whisking egg yolks over steam and incorporating clarified butter, then wilt spinach in garlic butter, toast English muffin halves, and poach four eggs in vinegared water. Assemble each plate with two muffin halves, spinach, a poached egg, and hollandaise sauce.

Serves4

Total15 min

LevelMedium

Ingredients

Unsalted butter90 g
Egg yolks3 piece
White wine vinegar2 tbsp
Lemon1 piece
Water1,500 ml
Salt2 pinch
Garlic clove1 clove
Spinach400 g
Ground black pepper1 pinch
English muffins4 piece
Egg4 piece
Cayenne pepper1 pinch

Tools

Wide deep panSpoonTongsSaucepanLemon juice bowl (small bowl)Egg bowl (small bowl)OvenLarge frying panSmall saucepanChef's knifeMicroplane zesterSlotted spoonCitrus juicerWhiskDinner plateBaking trayColanderGraterPlateKitchen paperOven gloveHeatproof bowlChopping boardMicroplaneMedium saucepan

Method

Set the oven to 180 °C and allow it to come up to temperature.

180°C10 minOven

Put the butter into the small saucepan.

5sSmall saucepanUnsalted butter · 80 g

Result · Melted butter · used in step 13

2 minSmall saucepan, Spoon

Separate the egg yolks into the heatproof bowl; keep the whites in a covered container in the fridge for another dish.

30sHeatproof bowlEgg yolks · 3 piece

Add one tablespoon of white wine vinegar to the yolks.

5sHeatproof bowlWhite wine vinegar · 1 tbsp

Zest the lemon into the small bowl

30sLemon juice bowl (small bowl), MicroplaneLemon · 1 piece

Halve the zested lemon and squeeze its juice through the juicer into the same bowl with the zest.

Result · Lemon Juice · used in step 14

20sLemon juice bowl (small bowl), Citrus juicer

Whisk the yolks and vinegar together briskly until the mixture is pale and slightly thickened.

30sHeatproof bowl, Whisk

Pour the water into the saucepan and bring it to a bare simmer over a medium heat.

5sSaucepanWater · 500 ml

Set the heatproof bowl over the saucepan of barely simmering water, making sure the base of the bowl does not touch the water.

10sHeatproof bowl, Medium saucepan

Whisk the yolk mixture continuously over the steam until it thickens enough to leave a trail on the surface when the whisk is lifted, about 3 minutes.

3 minHeatproof bowl, Whisk

Lift the bowl off the saucepan and set it on a folded cloth to keep it steady.

5sHeatproof bowl, Medium saucepan

Pour the clarified butter into the yolk base in a very thin, steady stream, whisking constantly, until all the butter is incorporated and the sauce is thick, glossy and emulsified.

30sHeatproof bowl, WhiskMelted butter · step 3

Add a squeeze of lemon juice to the hollandaise and stir it in.

10sHeatproof bowlLemon Juice · step 7

Season the hollandaise with a pinch of salt and stir to combine.

Result · Seasoned hollandaise sauce · used in step 38

5sHeatproof bowlSalt · 1 pinch

Lay the garlic clove on the chopping board.

5sChopping boardGarlic clove · 1 clove

Peel the skin away from the garlic clove on the chopping board.

30sChopping board, Chefs knifeGarlic clove · step 16

Crush the peeled garlic clove flat with the side of a chef's knife.

Result · Crushed garlic · used in step 21

10sChopping board, Chefs knifePeeled garlic cloves · step 17

Put the butter into the large frying pan.

5sLarge frying panUnsalted butter · 10 g

Melt the butter over a medium heat until it foams.

1 minLarge frying pan

Drop the crushed garlic into the foaming butter.

5sLarge frying panCrushed garlic · step 18

Add the spinach to the pan in large handfuls.

15sLarge frying panSpinach · 400 g

Toss the spinach in the butter with tongs, turning it constantly, until every leaf is wilted and tender — about 2 minutes — then discard the garlic clove.

2 minLarge frying pan, Tongs

Season the spinach with a pinch of salt.

5sLarge frying panSalt · 1 pinch

Season the spinach with a pinch of ground black pepper and stir briefly.

5sLarge frying panGround black pepper · 1 pinch

Tip the spinach into a colander and press it gently with the back of a spoon to squeeze out as much liquid as possible.

Result · Drained wilted spinach · used in step 36

30sColander, SpoonSeasoned wilted spinach · step 25

Split each English muffin in half and arrange all 8 halves cut-side-up on the baking tray.

20sBaking trayEnglish muffins · 4 piece

Slide the baking tray into the oven.

5sBaking tray, Oven, Oven glove

Toast the muffin halves in the oven until golden and crisp at the edges.

Result · Toasted english muffin halves · used in step 35

180°C5 minBaking tray, Oven

Pour the water into the wide deep pan and bring it to a very gentle simmer over a medium heat.

5sWide deep panWater · 1,000 ml

Add the white wine vinegar to the simmering water to help the whites hold together.

5sWide deep panWhite wine vinegar · 1 tbsp

Crack one egg at a time into a small cup or ramekin, ready to slide in gently.

30sEgg bowl (small bowl)Egg · 4 piece

3 minWide deep panEgg · step 32

Lift each poached egg out with a slotted spoon, blot the underside briefly on a folded piece of kitchen paper to remove excess water, and set aside.

Result · Drained poached eggs · used in step 37

20sPlate, Slotted spoon, Kitchen paperPoached eggs · step 33

Place 2 toasted muffin halves side by side on each of 4 dinner plates.

20sDinner plateToasted english muffin halves · step 29

Spoon a neat mound of the drained spinach onto each muffin half.

20sDinner plate, SpoonDrained wilted spinach · step 26

Set a poached egg on top of the spinach on each muffin half.

20sDinner plateDrained poached eggs · step 34

Spoon a generous ribbon of hollandaise sauce over each poached egg, letting it trail down the sides.

20sDinner plate, SpoonSeasoned hollandaise sauce · step 15

Dust a little cayenne pepper over each plate and serve immediately.

Result · Eggs Florentine

10sDinner plateCayenne pepper · 1 pinch

Printed 7 October 2026