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Easy Eggs Florentine

Posted Mar 28 2010 7:23am

I made this yesterday because I was really in the mood for some eggs. When am I not in the mood for eggs? I think they are natures perfect food.

Eggs Florentine


  • 2 eggs, poached
  • 1 English muffin (or sliced bread)
  • 1 C. chopped spinach, steamed (I used Swiss Chard)


  1. Toast bread or English muffin and set aside. Prepare spinach by steaming fresh chopped spinach in a steamer or microwaving frozen chopped spinach according to package instructions. Set aside.
  2. To poach eggs: Heat water until just boiling and then bring back to a simmer. Add a couple drops of vinegar. Once water is no longer boiling, carefully drop egg yolks into water to poach. Let cook 2-3 minutes for runny yolks, or longer for firmer yolks. Remove with slotted spoon.
  3. To assemble:
  4. Pile steamed spinach onto bread or English muffin. Lay poached eggs on top of spinach. Top with hollandaise (see below) or bearnaise sauce if desired.
Green Herb Hollandaise Sauce


  • 3 egg yolks
  • 1 to 2 Tbl. freshly squeezed lemon juice, or to taste
  • 1/4 tsp. coarse salt
  • Pinch of fresh ground pepper
  • 1 Tbl. chopped fresh flat-leaf parsley
  • 1 Tbl. chopped fresh dill
  • 1/4 lb. (1 stick) unsalted butter, melted until foamy


  1. Combine all ingredients except the butter in a blender and mix well. With the motor running at high speed, add the hot butter through the top of the blender, one drop at a time, until mixture is smooth and thoroughly blended.

My sauce came out a little thin, but it was still good.

Eggs and Oats 001

Eggs and Oats 002

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