Quick Recipe Version (TL;DR)

Yield: 4 servings (1 toast + 1 poached egg each)
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

Quick Ingredients

4 large eggs (for poaching)
2 qt (1.9 L) water + 2 tbsp distilled white vinegar (for poaching)
4 slices sourdough or sturdy country bread (about 1/2 in / 1.3 cm thick)
10 oz (285 g) fresh baby spinach
1 tbsp olive oil
1 tbsp unsalted butter (for spinach)
1 small garlic clove, minced (about 1 tsp)
1/4 tsp kosher salt + 1/4 tsp black pepper (for spinach)
For hollandaise-style sauce: 3 large egg yolks, 1 tbsp lemon juice, 1 tsp Dijon mustard, 1/4 tsp kosher salt, pinch cayenne, 1/2 cup (113 g) unsalted butter (melted and warm)
Optional finish: chopped chives or parsley, extra black pepper, lemon wedges

Do This

1. Melt 1/2 cup (113 g) butter; keep warm (not scorching).
2. Make hollandaise-style sauce with yolks, lemon, Dijon, salt, and warm butter; keep warm.
3. Toast bread until deeply golden and crisp at the edges.
4. Sauté garlic in olive oil + 1 tbsp butter; wilt spinach, season, and keep warm.
5. Poach eggs in barely simmering water (190–195°F / 88–91°C) with vinegar for 3 to 3 1/2 minutes.
6. Assemble: toast, warm spinach, poached egg, generous spoonful of sauce; finish with pepper and herbs.

Why You’ll Love This Recipe

Classic brunch flavors with simple, home-cook-friendly techniques.
The creamy hollandaise-style sauce comes together quickly without fancy equipment.
Balanced and satisfying: crisp toast, savory spinach, and a runny yolk.
Great for weekends, but fast enough for a special weekday breakfast-for-dinner.

Grocery List

Produce: fresh baby spinach (10 oz / 285 g), 1 lemon, 1 small garlic clove, chives or parsley (optional)
Dairy: unsalted butter (total 9 tbsp / 127 g)
Pantry: sourdough/country bread (4 slices), distilled white vinegar, Dijon mustard, olive oil, kosher salt, black pepper, cayenne pepper

Full Ingredients

For the Hollandaise-Style Sauce (makes about 3/4 cup)

1/2 cup (113 g) unsalted butter
3 large egg yolks
1 tbsp (15 ml) fresh lemon juice
1 tsp (5 g) Dijon mustard
1/4 tsp kosher salt
Pinch cayenne pepper (about 1/16 tsp), plus more to taste
1 tbsp warm water (optional, to thin the sauce if needed)

For the Spinach

10 oz (285 g) fresh baby spinach
1 tbsp (15 ml) olive oil
1 tbsp (14 g) unsalted butter
1 small garlic clove, minced (about 1 tsp)
1/4 tsp kosher salt
1/4 tsp freshly ground black pepper

For the Poached Eggs

4 large eggs, cold from the fridge is fine
2 qt (1.9 L) water
2 tbsp (30 ml) distilled white vinegar

For Serving

4 slices sourdough or sturdy country bread (about 1/2 in / 1.3 cm thick)
Optional: chopped chives or parsley (1 tbsp), extra black pepper, lemon wedges

Step-by-Step Instructions

Step 1: Melt the butter and set up a warm spot

Melt 1/2 cup (113 g) unsalted butter in a small saucepan over low heat until fully melted, about 3–5 minutes. Turn the heat to the lowest setting just to keep it warm, or remove from heat and cover.

Ideal butter temperature is 120–140°F (49–60°C): warm and pourable, not browned or sizzling. If it’s very hot, let it cool for a minute so it doesn’t scramble the yolks.

Step 2: Make the quick hollandaise-style sauce

In a heatproof bowl, whisk together 3 egg yolks, 1 tbsp lemon juice, 1 tsp Dijon, 1/4 tsp kosher salt, and a pinch of cayenne until smooth.

Set the bowl over a saucepan with 1 inch (2.5 cm) of barely simmering water (a gentle steam, not a rolling boil). Whisk constantly until the yolk mixture thickens slightly and looks creamy, about 1 1/2 to 2 1/2 minutes. If you see any hint of curdling, pull the bowl off the heat and whisk briskly.

While whisking, slowly drizzle in the warm melted butter in a thin stream until the sauce turns pale yellow and thick enough to coat a spoon, about 1–2 minutes. If it gets too thick, whisk in 1 tsp to 1 tbsp warm water to loosen it.

Keep the sauce warm (not hot): set the bowl in a larger bowl of warm water around 120–130°F (49–54°C) while you cook the rest. Do not keep it over direct heat, or it can break.

Step 3: Toast the bread

Toast 4 slices of bread until deeply golden and crisp. Choose one method:

Oven: Heat the oven to 400°F (205°C). Place bread on a sheet pan and toast for 6–8 minutes, flipping halfway.

Skillet: Toast in a dry skillet over medium heat for 2–3 minutes per side.

Set aside on plates so the toast stays crisp.

Step 4: Sauté the spinach until just wilted

In a large skillet, heat 1 tbsp olive oil and 1 tbsp butter over medium heat. Add the minced garlic and cook for 20–30 seconds, just until fragrant.

Add the spinach (it will look like a lot at first). Toss with tongs as it wilts, about 2–3 minutes. Season with 1/4 tsp kosher salt and 1/4 tsp black pepper.

Turn heat to low. If there’s a lot of liquid in the pan, push spinach to one side and briefly simmer off excess moisture for 30–60 seconds. (Drier spinach helps keep the toast crisp.)

Step 5: Poach the eggs gently

Fill a wide saucepan with 2 qt (1.9 L) water and bring it to a gentle poaching temperature: you want small bubbles on the bottom and only occasional bubbles breaking the surface, around 190–195°F (88–91°C).

Stir in 2 tbsp vinegar. Crack each egg into a small cup (this makes it easier to slide in neatly). Stir the water in a circle to create a gentle whirlpool, then slide in the eggs one at a time.

Poach for 3 to 3 1/2 minutes for set whites and a runny yolk. Use a slotted spoon to lift each egg out. Briefly dab the bottom on a clean kitchen towel or paper towel to remove excess water.

Step 6: Assemble the Eggs Florentine

Divide the sautéed spinach across the 4 slices of toast, creating a small “nest” for the egg. Place 1 poached egg on top of each portion.

Spoon 2–3 tbsp hollandaise-style sauce over each egg. Finish with a few grinds of black pepper and, if you like, 1 tbsp chopped chives or parsley. Serve right away with lemon wedges for squeezing at the table.

Step 7: Serve warm and enjoy immediately

This dish is at its best right after assembling, while the toast is crisp, the spinach is warm, and the sauce is silky. If you’re serving a group, plate the toast and spinach first, then poach the eggs, then sauce everything at the end.

Pro Tips

Keep the poaching water calm: A hard boil will shred the whites. Aim for 190–195°F (88–91°C) with minimal surface movement.
Dry the spinach: Excess moisture makes soggy toast. Cook off liquid for 30–60 seconds if needed.
If hollandaise thickens too much: Whisk in 1 tsp warm water at a time until it’s spoonable.
If hollandaise breaks: Whisk 1 tbsp warm water in a clean bowl, then slowly whisk the broken sauce into it to re-emulsify.
Timing shortcut: Make sauce first and keep it warm in a bowl of warm water while you toast, sauté, and poach.

Variations

Eggs Florentine with tomato: Add 1 thick slice of tomato (lightly salted) between the toast and spinach for a fresh, juicy layer.
Extra-savory version: Add 2 tbsp finely grated Parmesan to the spinach at the end, and finish with extra black pepper.
Gluten-free: Use sturdy gluten-free toast and keep the rest the same.

Storage & Make-Ahead

Best fresh: Eggs Florentine is designed to be eaten immediately after assembly.

Spinach: You can sauté the spinach up to 2 days ahead. Cool, refrigerate in an airtight container, and rewarm in a skillet over medium-low heat for 2–3 minutes.

Poached eggs: For make-ahead poached eggs, cook for 3 minutes, then transfer to an ice bath for 5 minutes. Refrigerate submerged in cold water up to 24 hours. Rewarm in hot water held at 160–170°F (71–77°C) for 45–60 seconds.

Hollandaise-style sauce: It does not store well. For food safety and best texture, keep warm and use within 1 hour. If it sits too long, it can separate.

Nutrition (per serving)

Approximate, per serving (1 toast with spinach, 1 poached egg, and sauce): 420 calories, 17 g protein, 29 g fat, 22 g carbohydrates, 3 g fiber, 620 mg sodium.

Eggs Florentine With Poached Eggs, Spinach, and Hollandaise