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Creamy Classic Eggs Florentine Recipe Easy Homemade Hollandaise Spinach

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A comforting and elegant eggs Florentine recipe featuring tender spinach, perfectly poached eggs, and a silky homemade hollandaise sauce. Quick and easy to prepare, perfect for brunch or a cozy dinner.

Ingredients

Scale
  • 4 cups fresh spinach, loosely packed (washed and trimmed)
  • 4 large eggs, preferably fresh
  • 1/2 cup (115g) unsalted butter, melted and warm
  • 3 large egg yolks, room temperature
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon white vinegar
  • Salt to taste
  • White pepper to taste
  • Water for poaching eggs and thinning sauce if needed

Instructions

  1. Prepare the spinach: Heat a medium saucepan over medium heat. Add the spinach and cook, stirring gently, until just wilted—about 2 to 3 minutes. Drain any excess water and season lightly with salt. Set aside and keep warm.
  2. Poach the eggs: Fill a large saucepan with about 3 inches of water. Add 1 tablespoon white vinegar and bring to a gentle simmer (around 180°F or 82°C). Crack each egg into a small bowl, then gently slide into the water one at a time. Poach for 3 to 4 minutes for runny yolks or longer if preferred. Use a slotted spoon to lift eggs onto a warm plate lined with paper towels to drain.
  3. Make the hollandaise sauce: In a heatproof bowl over simmering water (double boiler setup), whisk together 3 egg yolks and 1 tablespoon fresh lemon juice. Keep whisking vigorously while slowly drizzling in the 1/2 cup melted butter. The sauce should thicken and become creamy within 5 to 7 minutes. If it gets too thick, add a teaspoon of warm water to loosen. Season with salt and white pepper to taste. Keep warm but don’t overheat or it may curdle.
  4. Assemble the dish: Place a generous bed of wilted spinach on each plate. Gently top with two poached eggs. Spoon warm hollandaise sauce over the eggs and spinach, enough to coat but not drown the dish.
  5. Final touches: Garnish with a pinch of freshly ground white pepper or chopped fresh herbs like chives or parsley, if desired. Serve immediately for best texture and flavor.

Notes

Use fresh eggs for best poaching results. Keep hollandaise sauce warm but do not overheat to avoid curdling. If sauce separates, whisk in a teaspoon of cold water to bring it back. For dairy-free version, substitute vegan butter and plant-based milk. Serve immediately for best texture and flavor.

Nutrition

Keywords: eggs florentine, hollandaise sauce, poached eggs, spinach, brunch recipe, easy brunch, homemade hollandaise, classic eggs florentine

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