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Eggs Florentine

Course Breakfast, Brunch
Cuisine American
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 2 servings


  • 3 egg yolks
  • 2 tbsp. lemon juice
  • 1/2 cup butter or margarine
  • 1/4 tsp. Kosher salt
  • 2 English Muffins, split
  • 2 cups fresh baby spinach lettuce leaves, washed and dried
  • 4 large eggs
  • 2 tbsp. butter (for greasing skillet and buttering English muffins)


Prepare the Hollandaise

  1. Add egg yolks and lemon juice to a double-boiler top. With a wire whisk, beat until well mixed.
  2. Place double boiler top over bottom pot containing hot BUT NOT BOILING, water.
  3. Add 1/3 of the butter or margarine to the egg yolk mixture and cook, beating constantly until the butter is completely melted. Add another third of the butter, beating constantly. Repeat with remaining third, beating until mixture thickens and is heated through.
  4. Remove from heat. Stir in salt. Keep warm while you poach the eggs and prepare the rest of the dish.

Poach the Eggs and Wilt the Spinach

  1. In a small sauce pan, boil 2 cups of water. Add spinach and cook for 3 minutes. Drain spinach and squeeze out all of the excess water. Keep spinach wrapped in a tea towel or paper towels to remain warm. Set aside.
  2. Lightly grease a saucepan or deep skillet. Pour in 2 inches of water. Heat water to boiling and then reduce the heat to low/simmering. Break an egg into a small bowl or saucer and then gently slip into the simmering water. Repeat with the other 3 eggs. Simmer 3-5 minutes until desired firmness. DO NOT OVERCOOK.
  3. While the eggs are simmering, toast the English Muffins. When the eggs are done, remove with slotted spoon and drain over paper towels to catch extra dripping water.
  4. Assemble: Place two English muffin halves on a plate and lightly butter them. Add some wilted spinach to each half. Top with a poached egg and warm Hollandaise sauce and serve immediately. DELISH!