How to Make Eggs Florentine

Poached eggs with fresh spinach make up Eggs Florentine, a vegetarian variation on the traditional eggs benedict. It's easy to make and perfect for our favorite Sunday brunch. Even though I won't have time to make this every morning before sending my first child off to school, it's perfect for brunch guests on the weekends!

The goal is making poached eggs at home should be easy! Just so you know, you can prep each component in advance. So, I'm giving all my greatest ideas and tips for this timeless brunch favorite! Now, let's get into it!

What is Eggs Florentine

Eggs Florentine is like the cousin of the ever-popular Eggs Benedict, but with a healthy twist: instead of the traditional Canadian bacon or ham, sautéed spinach takes center stage. It’s a dish that originated in France and was named after the Italian city of Florence, where spinach is a beloved ingredient. Thought time, it has become a staple at upscale brunch spots and cafes, celebrated for its elegant balance of flavors.

But don’t be intimidated by its fancy reputation. Eggs Florentine is surprisingly simple to make, and with a few key tips, you can bring this sophisticated dish to your own table in no time.

Ingredients

• • 2 tablespoons unsalted butter
  • 1/4 cup heavy cream
  • 10 cups baby spinach leaves, washed
  • Salt and freshly ground black pepper to taste
  • Freshly ground nutmeg 
  • 2 tablespoons distilled white vinegar
  • 4 large eggs
  • 4 slices of buttered toast

How to Perfect Eggs Florentine

Step 1: Creamed Spinach 

The first step in creating your Eggs Florentine is preparing the creamed spinach. Spinach might sound simple, but when sautéed with butter and cream, it becomes something truly special. The cream's richness balances the spinach's natural earthiness, creating a velvety base that complements the poached eggs perfectly.

Here’s how to make it:

1. 1. Melt butter in a large skillet: Heat your skillet over medium heat and melt 2 tablespoons of unsalted butter. As the butter starts to foam, you’re ready for the next step.
   2. Add heavy cream: Pour in 1/4 cup of heavy cream and allow it to simmer for about a minute. This step is key—it gives the cream a chance to thicken and concentrate, making it rich and flavorful.
   3. Add the spinach: With an adjustable strainer, wash the spinach and let it dry. Then, throw in the 10 cups of washed baby spinach leaves into the pan. This may seem like a lot of spinach, but don’t worry! Spinach wilts down significantly as it cooks. Stir gently for 2 to 3 minutes until the leaves are wilted but still bright green.
   4. Season to taste: Now, season the spinach with a pinch of salt, freshly ground black pepper, and a dash of nutmeg if you’re feeling adventurous. Nutmeg adds a subtle warmth that pairs beautifully with the spinach and cream.

Once your spinach is perfectly wilted and seasoned, remove the skillet from the heat and set it aside. We’re ready to move on to the eggs!

Step 2: Poaching the Eggs 

Poaching eggs may seem hard, but with a few tricks, it’s easier than you might think. The key to a great poached egg is ensuring the egg white is fully set while the yolk remains soft and runny. Here’s how to get that perfect poach every time:

1. 1. Prepare the water: Fill a deeper saucepan with about 3 inches and bring it to a gentle boil. You don’t want the water to be at a rolling boil—just a steady simmer.
   2. Add vinegar: With your measuring spoon set, add 2 tablespoons of distilled white vinegar to the water. The vinegar helps the egg whites firm upquickly, giving your poached eggs a smooth, round shape.
   3. Create a whirlpool: Using a spoon, stir the water in a circular motion to create a whirlpool effect. This helps the egg whites wrap around the yolk as they cook, keeping everything tidy.
   4. Crack the eggs: Carefully crack your eggs one at a time into small bowls or ramekins. Then, gently slide the eggs into the center of the whirlpool.
   5. Cook the eggs: Let the eggs simmer for 2 to 3 minutes. You’re aiming for whites that are set but still tender, with soft and runny yolks.
   6. Remove the eggs: Using a slotted spoon, gently lift them out of the water and place them on a plate lined with paper towels. This will absorb excess water, ensuring your eggs don’t make the toast soggy.

Step 3: Toast 

While your eggs are poaching, take a moment to prepare the toast. Good toast is more than just a vehicle for the toppings—it should be crisp, buttery, and slightly chewy, providing the perfect base for your Eggs Florentine.

1. 1. Butter the toast: Spread a generous amount of butter on 4 slices of toast. For an extra touch of flavor, consider using garlic butter or even a dash of truffle oil.
   2. (Optional) Toast the bread in the skillet: If you want to take it up a notch, quickly toast the buttered bread in your skillet over medium heat. This gives the bread a nice golden-brown color and a deliciously crisp texture.

Step 4: Putting It All Together

Now for the fun part—assembling your Eggs Florentine!

1. 1. Layer the toast: Get a serrated bread knife and start by placing a slice of buttered toast on each plate. Make sure it’s nice and crisp!
   2. Add the creamed spinach: Spoon a generous portion of your creamy spinach onto each slice of toast. The spinach should be warm, silky, and fragrant.
   3. Top with poached eggs: Carefully place one poached egg on top of each mound of spinach. The egg should be just set on the outside, with a yolk that will spill out once you cut into it.
   4. Optional garnish: If you want to get fancy, you can sprinkle a little freshly grated Parmesan or a drizzle of hollandaise sauce over the top. A dash of paprika or a few sprigs of fresh herbs like parsley or chives can alsoelevate the presentation.

Step 5: Serve and Enjoy!

After all of that, your Eggs Florentine is ready to be eaten. It's impossible to say no to toast that is golden, spinach that is creamy, and scrambled eggs that are soft. When you cut into the egg, the runny yolk will mix with the spinach, making a rich sauce that covers every bite.

This food stands out because of how the tastes and textures work together. And the best part? You made it from scratch!

Zulay Tips for Perfecting Your Eggs Florentine

• Choose fresh ingredients: The quality of your ingredients will make all the difference. Fresh spinach, farm-fresh eggs, and good-quality bread will elevate your dish.
• Don’t rush the poaching: Patience is key when poaching eggs. Keep the water at a gentle simmer and use the vinegar trick to keep the egg whites together.
• Play with flavors: Feel free to experiment once you’ve mastered the basics. Add a slice of smoked salmon or aspoonful of hollandaise sauce to make your Eggs Florentine even more decadent.

Zulay's Final Thoughts

A beautiful dish called Eggs Florentine is made from a few simple ingredients that work together to create something special. It's easier to find a better mix of tastes and textures than the creamy spinach, perfectly cooked eggs, and crunchy buttered toast. Not only does this recipe make your breakfast or lunch more fancy, but it also makes any event more elegant.

Eggs Florentine are a little fancy but surprisingly easy to make. Try them the next time you want to treat yourself, but keep it healthy. Have fun making, and enjoy every bite of this standard brunch treat!