For this classic Eggs Florentine, creamed spinach is spooned onto rounds of buttered toast and topped with poached eggs and hollandaise sauce. Chopped chives finish the dish.
Eggs Florentine, Benedict, and Arnold. The names always remind me of a Revolutionary War spy ring. But actually they’re three classic egg preparations. For the vegetarians among us, there’s eggs Florentine, made with creamed spinach and hollandaise sauce. Pescatarians can enjoy eggs Arnold made with smoked salmon in place of spinach, while the carnivores out there can dig into lovely poached eggs topped with thick-cut ham, otherwise known as eggs Benedict. Ain’t options grand? Originally published April 17, 2014.–David Leite
How to Make Blender Hollandaise Sauce
Are you hollandaise-averse? Not in terms of eating the classic egg topper, but in terms of making this traditional and, for some, terrifying sauce? Rest easy. We’ve got an even easier-peasier alternative to hollandaise sauce. It’s a blender hollandaise recipe you can make in place of the one found below. Your choice.
- Quick Glance
- 20 M
- 30 M
- Serves 2 to 4
IngredientsEmail Grocery List
- For the hollandaise sauce
- For the eggs Florentine
Eggs Florentine Variations
- Eggs Benedict
Ah, the classic. For this, use thick-cut ham slices in place of the creamed spinach.
- Eggs Arnold
Instead of creamed spinach, cut a few slices of excellent-quality fresh smoked salmon and slap them on the toast.
- Eggs Blackstone
Use some marvelously lovely bacon (you are making your own homemade bacon, right?) instead of the spinach, and top with a tomato slice.
- Crab Cakes Benedict
Swap out the spinach for a crab cake.
- Eggs Sardou
In this version, the spinach is replaced with artichokes, anchovies, and a few shavings of truffle. (Truffle oil would work in its place, if needed, natch.)
- Fried Green Tomato Benedict
For this little gem, replace the spinach with a crunchy fried green tomato.
Recipe Testers Reviews
I've always wanted to learn how to make homemade hollandaise and to poach eggs without some fancy-schmancy contraption, but was always daunted by recipes. Imagine my surprise to find both these culinary mysteries explained so simply in one recipe! While a bit time consuming, the hollandaise comes together quite easily. The recipe is simple and straightforward and the eggs worked perfectly. We made eggs Arnold, and I wouldn't change a thing about any of it. I can't wait to try the other variations as soon as my arteries unclog.
I found this eggs Florentine recipe easy to follow and it was quick to make and ideal for a weekend breakfast. I decided to make the eggs Benedict variation with thick slices of ham. I'd recommend using unsalted butter, as stated in the recipe, as it enables the cook to adjust the seasoning appropriately. By accident I used slightly salted butter, which I found much too salty for my taste. I've never had much success poaching eggs using vinegar (which makes the house smell of vinegar) and the water swirling method (which makes the egg white break up into whirls of white, even with the freshest of eggs). Therefore, I would recommend bringing a pan of water to a simmering boil and breaking each egg into a separate small container, and then sliding each egg in turn into the nearly still water. The still water allows you to see when the eggs are nearly cooked. Ensuring that all of the eggs start cooking at about the same time will mean they are all ready at the same time. The hollandaise sauce was easy and quick to prepare and I kept mine warm in the bowl over the pan of hot water I had used to prepare the sauce.
I made the eggs Arnold variation of the recipe. It was so yummy. I used a deep slotted spoon to slide the egg into the water and to remove it from the water, and I used about 3 inches or so of water to poach, because with any more water I have too much trouble keeping the egg together, as the yolk goes to the bottom, and the whites stay toward the top.