Open-Faced Eggs Florentine

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As much as I enjoy spending a leisurely Saturday morning making omelets and homemade pancakes for my kids, the new school year means that we often have less than 30 minutes to prepare and eat breakfast. Cereal, oatmeal and yogurt are my go-to breakfast foods, but like most things, my kids and I tire of eating the same meals during the week.

People often ask me where I get my recipe inspiration from, and most of the time I glean from the restaurants I frequent throughout our city. Healthy with a gourmet twist is my style and yet I also want dishes that I can easily and affordably prepare from home. One of my favorite restaurants serves an incredible eggs florentine, so I thought I’d recreate the dish with just 5 ingredients. The dish is a vegetarian variation of the traditional eggs benedict and features a toasted English Muffin topped with spinach, poached eggs and topped with a Hollandaise Sauce. In my version, I also added sliced vine-ripened tomatoes and a sprinkle of dill.

Here is my recipe for Open-Faced Eggs Florentine and everything you’ll need to recreate it:

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Open-Faced Eggs Florentine

Ingredients

• 2 English muffins split in half and toasted
• 4 eggs
• 1/2 package McCormick Hollandaise sauce mix 2 tbs
• 2 vine-ripened tomatoes sliced
• Fresh spinach washed

Instructions

1. Prepare Hollandaise sauce mix according to instructions on package and set aside
2. Poach eggs approximately 4-6 minutes
3. Top each English muffin half with fresh spinach, a slice of tomato, and a single poached egg
4. Drizzle Hollandaise sauce over poached egg and sprinkle with dill if desired
5. Serve immediately

One of the reasons why I enjoy this dish immensely is because of the juxtaposition between simplicity and it’s rich combination of flavors. With it’s origins in France, Hollandaise Sauce consists of an emulsion of egg yolk and liquid butter which is then seasoned with lemon juice, salt, and white pepper. In addition to serving as the distinct ingredient that characterizes eggs benedict, it also works well on grilled vegetables.

Rather than make the sauce from scratch, I opted for McCormick’s Hollandaise Sauce mix which simply requires a quick 5-10 minute simmer on the stove. This mix is surprisingly on-par with the traditional version and free from MSG or artificial ingredients.

For perfect poached eggs every single time, I recommend Farberware’s 4-Cup Egg Poacher. With the cups included, you don’t have to worry about breaking the yolk during the cooking process. I also like the fact that you can adjust the cook time from 4 to 6 minutes depending on your desired egg yolk consistency.

Once you’ve prepared the sauce, the dish simply requires a quick assembly.

I always enjoy personalizing recipes with my favorite ingredients so I recommend experimenting with your favorite herbs and spices, adding a soft cheese and sautéing the spinach to diversify this dish.

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Caryn Bailey

Caryn is a NICU nurse by day, blogger by night and mom 24/7. She savors the warm Southern California sun and loves to travel, shopping, baking, reading and frequenting her local tea room. Caryn created the column Lavishly Green for Peekaboo Picks Magazine to share her best tips for going green in style, she is the Former editor for Family Review Network, former OC Family Magazine online contributor, former Orange County Moms Blog contributor, former Evenflo Savvy Parent contributor, former member of the Totsy Advisory Board and former freelance writer for CBS Los Angeles.

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