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Eggs Florentine on Sourdough Recipe

A twist on a beloved brunch classic, this Eggs Florentine recipe will see you serving eggs with confidence. Garlicky sautéed spinach, rich, lemony homemade Hollandaise, and oozy, deep-golden yolks create an explosion of flavour, complemented by golden, slightly crispy-edged sourdough.

And if you’re worried about not mastering the poached egg, don’t be! We’ve got top tips for poach-perfect eggs every time. So, get cracking!

  • Preparation time: 30 min(s)
  • Cooking time: 15 min(s)
  • Servings: 2

How to make

  1. Start by making the Hollandaise sauce. Lightly whisk the egg yolks in a medium-sized glass or metal bowl with a splash of white wine vinegar.
  2. Gently place the bowl over a large pan of simmering water, making sure the bowl doesn’t touch the water.
  3. Add the melted butter and lemon juice, whisking until the sauce is doubled in volume. Then season with a sprinkling of salt and pepper, before covering and putting to one side.
  4. Now it’s time to poach the eggs! Bring the same water in the pan to the boil, before reducing to a medium heat and adding a splash of vinegar.
  5. Crack the eggs into small cups. Swirl the water, then gently drop the eggs into the pan one by one.
  6. Allow to poach for three minutes. You'll know the eggs are poached when the whites are just set but the yolks are soft!
  7. Once poached, carefully lift the eggs out with a slotted spoon and place them on a kitchen towel.
  8. Heat a frying pan over a low heat, add the butter and garlic and sauté for about 30 seconds until the garlic starts to brown.
  9. Add the spinach to the pan and sauté until wilted, then season with salt and pepper.
  10. Toast two slices of sourdough, then butter. Place one slice on each plate.
  11. Top each slice of toast with the beautifully sautéed spinach and two eggs. Then pour over the Hollandaise sauce. Et voilà!