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RECIPE
10 INGREDIENTS 10 STEPS 35min

Eggs Florentine with Summer Vegetables

4.9
13 Ratings
Community Pick
Fancy brunch with none of the fuss. This Eggs Florentine with Summer Vegetable dish is stress-free and will leave you with a divine plate topped with a perfectly poached egg.
Eggs Florentine with Summer Vegetables Recipe | SideChef
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Fancy brunch with none of the fuss. This Eggs Florentine with Summer Vegetable dish is stress-free and will leave you with a divine plate topped with a perfectly poached egg.

How To Make Eggs Florentine With Summer Vegetables

How To Make Hollandaise Sauce

You will need a bubbly hot butter to make a creamy hollandaise sauce and help cook the egg yolks. You can choose to heat up your butter through your microwave or stovetop. In a heat-proof mixing bowl, combine your egg yolks, lemon juice, and salt. You can either use a hand mixer or a whisk, slowly stream in your hot butter while whisking constantly until you get a creamy consistency. Set aside until ready to serve.

How To Prepare Summer Vegetables

Start off with preparing your asparagus by cutting them into thick and long asparagus ribbons. You can easily steam the asparagus and spinach in your microwave. Place them in a microwave-safe bowl with a water-soaked paper towel and microwave the asparagus for 2 minutes and 30 seconds and 1 minute and 30 seconds for the spinach. Set aside both vegetables until ready to assemble.

How To Poach Eggs In The Microwave

There are different ways on how to poach an egg. In this recipe, we’ll use the microwave method. Fill your microwave-safe mug with water halfway through, put in your whole egg, and slowly prick the yolk with a fork. Cover the mug and cook your egg in the microwave in 30-second increments until the egg is cooked to your desired doneness.

How To Assemble Eggs Florentine With Summer Vegetables

Toast your English muffins either by using the grill function on your microwave or your oven toaster. Now we’re all set to assemble your luxurious brunch meal! Cover your toasted English muffin with the steamed asparagus ribbons, followed by the steamed spinach then your poached egg. Top it up with your creamy and luscious hollandaise sauce. Finish off with a sprinkle of paprika.

Ingredients & Substitutions

  • Eggs - this protein-packed versatile ingredient is an important component for this dish. We’ll be using only the yolks for the hollandaise sauce and of course, whole eggs for our poached egg.
  • Asparagus - we love the addition of this summer vegetable for this brunch classic. Aside from the added texture, asparagus also helps soothe a hangover. A true winner in our opinion.
  • Spinach - the component that makes Eggs Florentine, florentine! One of the favorite superfoods that taste great both cooked and raw.
  • English Muffins - you can choose to use your favorite store-bought English muffins or you can always try to bake your own Classic English Muffins, Whole Wheat English Muffins, or even Keto English Muffins.
  • Unsalted Butter - aside from being the most important and only constant component in a hollandaise, butter also just makes everything more luscious.
  • Lemon - we’re using fresh lemon juice for this hollandaise sauce to bring out some brightness to it. If you don’t have a fresh lemon sitting in your kitchen, you can also substitute it with white wine vinegar. Some Hollandaise Sauce really uses white wine vinegar.

Tips & Suggestions

  • Poached egg - poaching eggs may be the most challenging way to cook an egg and many people are trying different techniques to perfect their poached egg. If you want a bit of a challenge, you can try to make poached eggs using the classic rolling boil method using a saucepan.
  • Variations - knowing how to poach eggs and making the hollandaise sauce are all that you need to come up with the different varieties of this brunch classic. You can easily make the classic Eggs Benedict or experiment with different toppings like smoked salmon or other seasonal vegetables. For our vegan friends, don’t fret! Vegan Eggs Benedict can be done!

Frequently Asked Questions

Can You Make Hollandaise Sauce Ahead?

Yes, but to get the best-tasting eggs florentine, we encourage you to make it fresh when you prepare for this meal. You can store the hollandaise in your fridge for a day or two, make sure it’s in an airtight container. You can reheat it in your microwave in 10 to 20-second increments and whisking it in between.

What Is The Difference Between Eggs Florentine And Eggs Benedict?

Eggs Benedict uses Canadian bacon instead of spinach, which you’ll find in an Eggs Florentine. But all other components are the same.

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Inspired by the Japanese appreciation of taste and social cooking, Panasonic has designed solutions to inspire real food experiences to bring together fresh food know-how and precision technologies.
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Inspired by the Japanese appreciation of taste and social cooking, Panasonic has designed solutions to inspire real food experiences to bring together fresh food know-how and precision technologies.
https://shop.panasonic.com/microwave-and-kitchen
35min
Total Time
$9.76
Cost Per Serving

Ingredients

Servings
4
US / METRIC

Hollandaise Sauce

4
yolks only
1/2 cup
cut into 1-centimeter cubes
1/2
Lemon , juiced
to taste

Summer Vegetables

1 bunch
Asparagus , washed, trimmed
7 1/2 cups
Fresh Spinach , washed, trimmed

Eggs Florentine

2 cups
Water
for poaching
4
English Muffins
or Brioche Rolls
to taste
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Nutrition Per Serving

VIEW ALL
CALORIES
556
FAT
36.2 g
PROTEIN
22.8 g
CARBS
37.9 g

Cooking Instructions

HIDE IMAGES
Step 1
Peel the tough skin of the Asparagus (1 bunch) and cut lengthways into long, thick ribbons.
Step 2
Place the asparagus into a heatproof bowl and cover with a piece of water-soaked kitchen towel. Put into the microwave for 2 minutes 30 seconds using heat function on P10 (or at 1000W) until steamed.
Step 3
Place the Fresh Spinach (7 1/2 cups) into a heatproof bowl and cover with a piece of water-soaked kitchen towel. Put into the microwave for 1 minute 30 seconds using heat function on P10 (or at 1000W) until steamed.
Step 4
Melt Unsalted Butter (1/2 cup) in the microwave in 20-second increments for a total of 40 seconds using heat function on P10 (or at 1000W).
Step 5
Whisk the Eggs (4) , Lemon (1/2) , and Salt (to taste) together in a heatproof bowl. Slowly stream in the hot butter whilst whisking until the sauce is combined.
Step 6
Add the hollandaise sauce back into the microwave in 20-second increments for a total of 40 seconds using heat function on P8 (or at 800W) until thickened, whisk and mix well after each session.
Step 7
Add 1/2 cup of Water (2 cups) into a heatproof mug and crack a fresh Eggs (4) into the water. Ensure that the egg is fully covered and be sure to prick the yolk with a fork before covering with microwave-safe wrap.
Step 8
Cook the eggs in the microwave in 30-second increments using heat function on P10 (or at 1000W) until the eggs are cooked to the desired doneness. (For a runny yolk, cook for a total of 1 minute. For a solid yolk, cook for a total of 1 minute 30 seconds).
Step 9
Place the English Muffins (4) cut side up on a wire rack, cook for 4 minutes using Grill function (or at 1100W) on high heat.
Step 10
Serve by covering each toasted muffin with summer vegetables and a poached egg. Top with warm hollandaise sauce and Paprika (to taste) . Cooking results may vary depending on microwave oven use.

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Nutrition Per Serving
Calories
556
% Daily Value*
Fat
36.2 g
46%
Saturated Fat
19.4 g
97%
Trans Fat
0.0 g
--
Cholesterol
434.1 mg
145%
Carbohydrates
37.9 g
14%
Fiber
8.5 g
30%
Sugars
6.9 g
--
Protein
22.8 g
46%
Sodium
576.4 mg
25%
Vitamin D
2.0 µg
10%
Calcium
258.9 mg
20%
Iron
9.2 mg
51%
Potassium
607.9 mg
13%
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