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Eggs Florentine

This classic breakfast is great for a special treat or weekend.

Method (serves 2)

  • Steam the spinach while melting the butter for the hollandaise sauce.
  • Place the 2 egg yolks in a glass bowl over a gently simmering pan of water and beat until pale.
  • Add half the juice of the lemon and beat again for 10 seconds.
  • Drop by drop, add the melted butter to the yolks, beating well throughout.
  • When the mixture starts to thicken you can add the butter in a steady stream, whisking constantly.
  • Taste, season with salt and pepper and more lemon if required.
  • Remove the pan from the heat with the bowl still on top until you’re ready to serve.
  • Poach two eggs and arrange on top of the steamed spinach.
  • Pour the hollandaise on top and serve with hot, buttered, toast or muffins.


Print this recipe


  • 4 Large handfuls of spinach
  • 2 Eggs
  • 2 Egg yolks
  • 100g Butter
  • 1 Lemon
  • Salt and pepper to taste
  • Toast or muffins to serve


  • Energy: 643.5kcal
  • Protein: 21.6g
  • Carbohydrates: 12g 
  • of which sugars: 5g
  • Fat: 55.4g
  • Fibre: 4.5g
  • Salt: 2g

Approx. nutritional figures per serving size of 210g

This recipe contains

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