Eggs Florentine

Zoe: ‘Eggs Florentine is always my first choice when it comes to brunch. It’s healthy, tasty and keeps you full for a good few hours. We only ever really have time to make brunch over the weekend so it makes it extra special :)’ 

This brunch dish takes: 8 minutes to make

Eggs Florentine
Eggs Florentine

Get it:

Four eggs

Two english muffins, halved

Two good handfuls of spinach

Salt and pepper

For the hollandaise:

Three tablespoons white wine vinegar

The yolk of two eggs

Two large knobs of butter

One lemon, juiced

Salt and pepper

Make it: 

1. Season the spinach with salt and pepper then place in a metal colander over the top of a pot of boiling water – leave to steam.

2. Break the eggs into individual cling film wrappings (a nice little poached egg cheat),

3. Poach the eggs in boiling water for 3-4 minutes so the yolks are still nice and runny

4.  For the hollandaise gently melt the butter in a saucepan ensuring it doesn’t burn then mix in a blender the yolks and vinegar and slowly pour in the butter until nice and thick and season with salt and pepper and the lemon juice

5. Toast the English muffins and layer with the steamed spinach and the eggs (take it out of the cling film first) and top with the hollandaise. Grind over a little black pepper.

We find it is easier to work as a team when making this, as it helps to have one person making the hollandaise (usually Chris) while the other steams the spinach, checks on the eggs and toasts the muffins!

To top off these heavenly eggs florentine, pair them with a well deserved Bloody Mary.


The perfect Bloody Mary
The Perfect Bloody Mary

What is your go-to when it comes to brunch? Tell us in the comments below!



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