The Ultimate Eggs Florentine Recipe (With a Yolk That Steals the Show)
There's a reason eggs Florentine has earned its place as the crown jewel of the brunch menu. Wilted spinach, a perfectly poached egg with a gloriously runny yolk, all sitting atop a toasted muffin and finished with a silky hollandaise. It's simple, it's indulgent, and it all starts with the egg.
We're St. Ewe, a Cornish business who've spent years perfecting free-range eggs with rich yolks that make this dish truly sing. This is our ultimate classic eggs Florentine recipe, and once you've tried it, you'll never look back.
What is Eggs Florentine?
Eggs Florentine is a classic brunch dish of poached eggs served on a toasted English muffin with wilted spinach, topped with rich homemade hollandaise sauce. It's a vegetarian alternative to eggs Benedict, and the name 'Florentine' signals the presence of spinach - a nod to the French culinary tradition of naming spinach-based dishes after Florence, Italy.
Eggs Florentine vs Eggs Benedict - What's the Difference?
Both dishes share the same base: poached eggs, hollandaise and a toasted English muffin. The difference is what sits underneath the egg. Eggs Benedict uses back bacon or ham; eggs Florentine swaps it for wilted spinach. Eggs Royale goes one step further and uses smoked salmon. Same technique, different dish to suit your taste and preference.
Why the Egg is Everything in This Dish
Eggs Florentine is one of those recipes where every component is on show, and the egg is the star of the plate. That means the quality of what you crack open really, truly matters.
Why a Rich, Golden Yolk Makes All the Difference
A deep, golden yolk adds richness to the sauce, colour to the plate and a depth of flavour you simply can't fake. When you cut into it and that yolk runs down through the spinach and into the muffin, that's the moment this dish becomes memorable.
Which St. Ewe Egg to Use for Eggs Florentine
For the ultimate eggs Florentine, we recommend our Rich Yolk eggs. Fed on a specially developed diet, our hens produce eggs with an intensely deep orange yolk that brings colour, flavour and visual drama to every plate. They've earned the stamp of approval from the Craft Guild of Chefs and Good Housekeeping's Taste Approved status, and Michel Roux Jr. is a fan too.
If you're looking for a nutrient-dense brunch, our Super Eggs are a brilliant addition to your eggs Florentine recipe. They're enriched with natural selenium, Vitamin D and DHA Omega-3, with just two eggs providing 65% of your recommended daily intake of DHA Omega-3 and 45% of your selenium RI.
What You'll Need - Eggs Florentine Ingredients
Serves 2 | Prep: 10 mins | Cook: 20 mins
For the Poached Eggs
4 St. Ewe Rich Yolk eggs (or Super Eggs for a nutritional upgrade)
1 tbsp white vinegar
For the Wilted Spinach
30g unsalted butter
1 small shallot, finely diced
200g fresh baby spinach
Pinch of nutmeg
Salt and black pepper
For the Hollandaise Sauce
3 St. Ewe Rich Yolk egg yolks
1 tbsp white wine vinegar
1 tbsp cold water
125g unsalted butter, clarified
Juice of half a lemon
Salt and white pepper
Pinch of cayenne
To serve: 2 English muffins, split and toasted.
Ingredient Swaps & Variations
No English muffins? Sourdough works beautifully (more on that below). Vegan butter can be used in the hollandaise with reasonable results, though the texture won't be quite as silky. Frozen spinach is fine in a pinch; just make sure you squeeze out every drop of water before using it, or your muffin will turn soggy. Fresh spinach is always better for eggs Florentine.
How to Make Eggs Florentine - Step by Step
Step 1 - Make the Hollandaise Sauce
Start here - hollandaise needs your full attention and can be kept warm while everything else comes together.
Place the egg yolks, white wine vinegar and cold water in a heatproof bowl set over a pan of barely simmering water. Make sure the bowl doesn't touch the water. Whisk constantly until the mixture thickens and doubles in volume - about 3 to 4 minutes.
Remove from the heat and very slowly drizzle in the clarified butter, whisking all the time, until you have a thick, glossy sauce. Season with salt, lemon juice, white pepper and a pinch of cayenne. Rest the bowl in a pan of warm (not hot) water to keep the sauce at temperature while you finish the rest of the dish.
Step 2 - Wilt the Spinach
Melt the butter in a large frying pan over a medium heat. Add the shallot and cook for 3 to 4 minutes until soft. Add the spinach and cook in batches, stirring until each addition wilts down. Season with nutmeg, salt and pepper. Drain any excess liquid and keep warm.
Step 3 - How to Poach Eggs Perfectly Every Time
Fill a deep saucepan with about an inch of water and bring to a gentle simmer. Add the white wine vinegar. Crack each egg into a small cup first - this gives you control.
Stir the water to create a gentle whirlpool, then slide one egg into the centre. The movement helps the white wrap around the yolk cleanly. Cook for 3 minutes for a runny yolk, 4 minutes for a slightly firmer set. Remove with a slotted spoon and drain on kitchen paper. Repeat with the remaining egg
Tip: Poach two eggs at a time to keep things manageable.
Step 4 - Toast the Muffins
Split your English muffins and toast until golden. Butter lightly.
Step 5 - Assemble & Serve
Place two muffin halves on each plate. Spoon the wilted spinach generously over each half. Lay a poached egg on top, then spoon the hollandaise over the egg. Finish with a little black pepper and serve immediately.
The Secret to Perfect Poached Eggs
Poaching is where most people come unstuck. Here's what actually makes the difference.
How Fresh Are Your Eggs?
The fresher the egg, the better it poaches. A fresh egg has a tight, compact white that holds together excellently in the water. St. Ewe eggs go from farm to shelf faster than most - and you can always check the lion stamp date for confidence. British Lion eggs are safe to eat runny by everyone, including vulnerable groups - and all St. Ewe eggs carry the mark.
Vinegar, Swirl or No Swirl - What Actually Works
Both the vinegar and the swirl help the white set quickly around the yolk, but neither is magic. Use a splash of white wine vinegar (not malt - the flavour is too strong), and create only a gentle swirl rather than a very strong whirlpool (which can spin the egg apart). Always crack your egg into a cup first so you can lower it in calmly. The single most important thing is to keep the water at a bare simmer (never a rolling boil).
There's an art to the perfect poached egg. Let Paul Ainsworth show you how it's done – using our rich yolk eggs for the best possible result.
How to Make Hollandaise Sauce Without It Splitting
Hollandaise gets a bad reputation, which is undeserved - it just needs a little patience.
Blender Hollandaise vs Whisked - Pros and Cons
The traditional whisked method (described above) gives you more control over texture and is less likely to overcook the yolks. The blender method is quicker and almost foolproof: blend the yolks with lemon juice and seasoning, then slowly pour in hot melted butter with the blender running. The result is slightly less airy, but for a home brunch, it's a reliable shortcut. Both are genuinely delicious.
The main risk with whisked hollandaise is overheating the yolks. Keep the water at a gentle simmer, and reduce the heat if it feels like things are moving too fast.
How to Reheat Hollandaise Without Ruining It
If you've made the hollandaise ahead, reheat it on a slow, low heat. Place the bowl back over a pan of warm water and whisk gently - don't rush it and don't add direct heat. If it's thickened too much, a tiny splash of warm water whisked in will loosen it back to the right consistency. Never microwave it!
Make-Ahead Tips - Can You Prep Eggs Florentine in Advance?
Yes, with a bit of planning, eggs florentine is entirely doable for a group.
Poaching Eggs Ahead of Time
Poach your eggs until just underdone (about 2 minutes), then transfer them immediately into a bowl of ice-cold water. They'll firm up slightly and stop cooking. Store in cold water in the fridge for up to 24 hours. When ready to serve, lower them back into a pan of barely simmering water for about 60 seconds to warm through.
Making Hollandaise the Day Before
Hollandaise is best fresh, but it can be made up to a day ahead and stored in an airtight container in the fridge. Reheat gently over warm water as described above. If it splits on reheating, whisk in a teaspoon of cold water or an ice cube - this can sometimes bring it back together.
The spinach can also be wilted ahead and reheated in a pan. Toast the muffins fresh on the day for the best texture.
Serving Suggestions & What to Serve with Eggs Florentine
Classic Brunch Pairings
Eggs florentine is a complete dish in itself, but a few well-chosen sides make it a proper spread. Fresh fruit, a simple green salad dressed with lemon, or smashed avocado on toast all work well alongside it. If you're going all-in on brunch, add a jug of freshly squeezed orange juice and something sweet to finish - a pastry or a handful of berries.
Browse more of our brunch recipes for inspiration.
Eggs Florentine Variations Worth Trying
Eggs Royale (With Smoked Salmon)
Swap the spinach for a couple of slices of good smoked salmon, and you have eggs royale - arguably the most indulgent version of the three. You can layer both spinach and smoked salmon if you're feeling extravagant. Use the same hollandaise recipe; it works beautifully with the fish.
Eggs Florentine With Sourdough Instead of Muffins
A thick slice of good sourdough, lightly toasted, is a brilliant base for eggs Florentine. It holds up better to the moisture from the spinach and has more flavour than a standard English muffin. Use a slice that's dense enough not to collapse under the weight of everything on top. Day-old sourdough is actually ideal here.
Dairy-Free Hollandaise Option
A dairy-free hollandaise is easier than you'd think. Use a good-quality vegan butter (one that's solid at room temperature works best) and follow the same whisked or blender method. The sauce won't have quite the same richness, but a squeeze of extra lemon and a pinch of turmeric for colour will get you most of the way there. Serve on sourdough rather than a butter-toasted muffin to keep the whole dish dairy-free.
Explore our full range of St. Ewe recipes for more egg inspiration.
What does 'florentine' mean in cooking?
In cooking, 'florentine' means a dish that features spinach. The term comes from the French culinary tradition, inspired by Catherine de Medici - the Florentine-born Queen of France who was famously devoted to spinach. Any dish with 'florentine' in the name will have spinach in it.
Can I use frozen spinach for eggs florentine?
You can, but squeeze out every last drop of water before using it. Frozen spinach holds a surprising amount of liquid, and if it's not thoroughly drained, it will make your muffin soggy. Fresh baby spinach is always the better option here as it wilts down quickly and has a cleaner flavour.
Why do my poached eggs fall apart?
Usually, it comes down to egg freshness. Older eggs have looser whites that spread in the water rather than holding together. Use the freshest eggs you can find, add a splash of white wine vinegar to the water and always crack your egg into a small cup before sliding it in gently.
How do I stop my hollandaise from splitting?
Keep the heat low and add the butter slowly. Hollandaise splits when the yolks overheat or the butter goes in too fast. If it does split, whisk in a teaspoon of ice-cold water and this can sometimes bring it back. Starting over with a fresh yolk in a clean bowl and whisking the split sauce in gradually also works well.
Can I make eggs Florentine for a crowd?
Yes. Poach your eggs up to a day ahead and store them in cold water in the fridge. Make the hollandaise first on the day and keep it warm over a pan of water. Wilt the spinach in batches and hold in a low oven. Toast the muffins just before serving and assemble to order.
What's the difference between eggs florentine and eggs royale?
Eggs royale swaps the spinach for smoked salmon. Both use the same poached egg and hollandaise base, just with a different layer underneath. Eggs Benedict uses back bacon or ham instead.
Can I use a different bread instead of an English muffin?
Absolutely. Thick-sliced sourdough is our favourite alternative - it has more flavour and holds up well under the spinach and egg. A good ciabatta works too. Just make sure whatever you use is toasted enough to provide a sturdy base.
Are St. Ewe eggs safe to eat with a runny yolk?
Yes. All St. Ewe eggs carry the British Red Lion stamp, which means the hens have been vaccinated against salmonella and adhere to strict hygiene codes. The Food Standards Agency confirms that British Lion eggs are safe to eat runny by everyone, including pregnant women, the elderly and young children.
