Easy Eggs Florentine
The classic Eggs Florentine is made with poached eggs on a toasted English muffin with cooked spinach and topped with hollandaise sauce. My version is a much easier take on the traditional and it delivers a mouthwatering breakfast that is special enough to serve guests and simple enough to make any time. I’ve been making this recipe for decades and it is always a hit. Although a little messy, you can eat them as a breakfast sandwich. For something more elegant, serve them on a plate with hash browns and orange slices. Enjoy any leftovers on the second day too!
Prep Time 20 minutes mins
Cook Time 25 minutes mins
Course Breakfast, Brunch, Lunch
- 8 tbsp butter
- 1 small onion chopped
- 1 clove minced garlic
- 6 tbsp all-purpose flour
- 3 cups milk full fat or 2%
- ¼ tsp freshly grated nutmeg
- Salt and white pepper to taste
- 1 cup cooked spinach chopped and well-drained
- 1½ cup grated sharp cheddar cheese divided
- 8 eggs
- 8 slices Black Forest Ham
- 8 slices Fresh tomato slice
- ¼ red onion, sliced very thinly optional
- 8 English muffins
Make the Bechamel Cheese Sauce:
Melt the butter in a saucepan and add the onion and garlic. Stir until translucent.
Add the flour and whisk until smooth. Continue stirring constantly for about two minutes to cook the flour. The mixture will start to sizzle and as you stir it, the mixture leaves a thin coating on the bottom of the pot. Do not let the flour brown.
Slowly pour in the milk, about a cup at a time, whisking continuously. Continue whisking for a few minutes until the sauce thickens and comes to a simmer. Then turn down the heat, add the salt, pepper, and nutmeg and allow to simmer a few more minutes. Do not let it boil.
Turn off the heat. Add the spinach and 1 cup of the cheddar cheese (leave ½ cup for serving). Stir until well-combined. (If making the sauce in advance, pour the sauce in a bowl and lay plastic wrap directly on the surface of the sauce so that a skin does not form. Then refrigerate until ready to use.)
Cook the eggs;
Preheat oven 350°F.
Liberally butter the pan including the sides.
Spread the sauce in the pan.
Crack the eggs in a bowl. Try to keep them whole. Gently pour the eggs over the sauce and arrange them to cover the whole surface.
Coat one side of parchment paper with cooking spray. Lay the greased side down on the surface of the eggs. This will prevent the eggs from forming a leathery crust.
Bake covered for about 20 minutes. The sauce should be bubbly and the eggs should be set.
Assembling the dish:
Split the English muffin and toast. To save time, place the muffins on a sheet pan, cut side up, under the broiler until toasted.
In the meantime, sear the slices of ham on a hot cast iron pan or nonstick pan.
Place the bottom half of the muffins on a serving platter. Top each with a slice of ham, tomato, and onion (if using).
Place one egg on each half. Spoon the sauce over the egg. Sprinkle with a little more cheddar cheese. Top with the other half of the muffin. Serve immediately.