Eggs Florentine
From your Mealyo recipe library, perfect for beginners and pros.
Per portion
Mealyo automatically calculates calories and macros for every recipe, matched to the portion size.
For 3 portions
- Eggs2 Stk
- SpinachOr: Baby spinach200 g
- Butter50 g
- Egg yolksOr: Eggs2 Stk
- Lime juiceOr: Lemon juice1 tbsp
- English muffinsOr: Toast bread2 Stk
- Garlic cloves2 Stk
- Apple vinegar½ tsp
- Nutmeg2 pinches
- Iodized salt½ tsp
- Pepper½ tsp
- Cayenne pepper2 pinches
Step by step
- 1
Wash spinach and wilt dripping wet with pressed garlic and 30 g butter in a pan for 3 minutes.
- 2
Season with salt and nutmeg, keep warm.
- 3
Hollandaise: melt remaining butter.
- 4
Whisk egg yolks with lemon juice and 1 tbsp water over a water bath until creamy.
- 5
Slowly stream in melted butter, season with salt and cayenne.
- 6
Bring water to a simmer in a pot, add apple vinegar.
- 7
Poach eggs individually (3 minutes in gently simmering water).
- 8
Halve and toast English muffins.
- 9
Place spinach on each muffin half, then poached egg on top.
- 10
Pour over hollandaise and serve with pepper.
Want to cook this recipe?
Launch cooking mode in the Mealyo app and get guided step by step, with timer, ingredient check and AI tips.
Join waitlist
