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Spinach Eggs Florentine

Prep time: 10 minutes
Total time: 35 minutes
Makes 2-4 Servings

pairs well with


  • 2 Tbsp. unsalted butter
  • 1⁄4 cup heavy cream
  • 10 cups baby spinach
  • Salt and freshly ground black pepper to taste
  • 1 nutmeg, freshly ground
  • 2 Tbsp. distilled white vinegar
  • 4 large eggs
  • 4 thick slices of Italian bread, toasted and buttered
  • 1 jar of prepared hollandaise sauce
  • Watercress or chives for garnish


Melt the butter in a large skillet over medium heat. Pour in the heavy cream and let simmer for a minute or so until it starts to reduce and thicken. Add the spinach and cook 2 to 3 minutes, until the leaves have wilted. Pull the skillet from the heat and season the spinach with salt, pepper and ground nutmeg. Fill a deep sauce-pan with about 3 inches of water and bring it to a gentle boil. Add the vinegar and stir to make a whirlpool. Crack the 4 eggs carefully into the pot. Allow the eggs to gently simmer for 2 to 3 minutes. Using a slotted spoon, gently transfer the eggs to a paper-towel-lined plate. Top the bread slices with the creamed spinach. Carefully place an egg on the spinach and top with a generous helping of hollandaise. Garnish with watercress or chives.

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