Easy Eggs Florentine
Lately when I go out for brunch, I find myself craving spinach and eggs in the form of Eggs Florentine. I’ve ordered this dish twice in my life but it’s quickly becoming a breakfast favorite with its beautiful presentation of two poached eggs atop a bed of spinach laying on an English muffin. Sometimes it’s served with hash browns, others it’s topped with an indulgent hollandaise. Whatever the case, it’s always pleasing, even if served with neither.
So when I needed something to make for dinner last night and eggs were one of the only forms of protein we had in the house, I thought recreating this dish would be the perfect choice. And it was! (Or maybe I just love breakfast for dinner but that’s besides the point). With only three simple ingredients, you can make yourself a satisfying meal that feels indulgent and healthy at the same time.
This high quality brunch recipe only requires three ingredients and tastes gourmet!
For each serving:
2 eggs, poached
1 English muffin (or slice whole wheat bread)
1 C. chopped spinach, steamed
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.
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.
Pile steamed spinach onto bread or English muffin. Lay poached eggs on top of spinach. Top with hollandaise or bearnaise sauce if desired.
Serve with spring salad or hash brown potatoes.