EGGS FLORENTINE

Breakfast and Brunch
Written By Chef Gabriel G.

⏲ Prep time ⏲ Cooking time Difficulty level Portions

10 min 12 min ★★★☆☆ 4

Ingredients

Main components

•            Eggs: 2 large (≈ 110 g without shell)

•            Spinach (fresh): 200 g

•            English muffins: 2 muffins (≈ 120 g total)

•            Butter (for sautéing): 10 g

•            Salt: 2 g

•            Black pepper: 1 g

Hollandaise sauce

•            Egg yolks: 2 yolks (≈ 35–40 g)

•            Butter (melted): 80 g

•            Lemon juice: 10 g

•            Salt: 1 g

•            Cayenne pepper or paprika: a pinch

Cooking instructions

1. Prepare the spinach

Melt 10 g butter in a pan. Add spinach and cook for 1–2 minutes until wilted. Season lightly with salt and pepper. Drain excess moisture.

2. Make the hollandaise

Whisk egg yolks and lemon juice over very low heat or a bain‑marie until slightly thickened.

Slowly drizzle in melted butter while whisking until creamy. Season with salt and a pinch of cayenne.

3. Poach the eggs

Bring a pot of water to a gentle simmer. Add a splash of vinegar (optional).

Crack each egg into a cup and slide into the water. Poach 3 minutes for soft yolk or 4 minutes for firmer.

4. Toast the muffins

Split and toast the English muffins until golden.

5. Assemble

Place spinach on each muffin half, top with a poached egg, and spoon warm hollandaise over the top. Finish with black pepper.

Chef ’s Notes

•           Keeping the hollandaise warm (not hot) prevents splitting.

•           Draining the spinach well avoids soggy muffins.

•           Poaching water should be just below boiling for neat eggs.

Chef Gabriel G.

Chef Gabriel G. is a culinary professional with over 25 years of experience in professional kitchens, bringing deep expertise from restaurants, hotels, and culinary training environments. Throughout his career, he has dedicated himself not only to cooking but also to sharing knowledge, developing menus, and mentoring the next generation of culinary professionals. His approach combines classical culinary foundations with modern techniques, focusing on precision, quality ingredients, and efficient kitchen practices.

Over the past two and a half decades, Chef Gabriel G. has worked in a variety of demanding culinary environments, including restaurants, hotel kitchens, and professional culinary operations. These experiences have given him a strong understanding of kitchen management, workflow optimization, and high-level food production.

He has been involved in menu creation and implementation, ensuring that dishes are not only flavorful but also operationally efficient and consistent in quality. His work has helped kitchens improve organization, maintain high standards, and deliver memorable dining experiences.

Previous

CORDON BLEU
Next

GREEK FETA SALAD IN AN EDIBLE BREAD BOWL