Eggs Florentine

Eggs Florentine

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A perfect weekend breakfast or brunch. This Eggs Florentine consists of poached eggs and spinach, cooked with Knorr Vegetable Stock Pot and served on a toasted muffin with dollops of velvety hollandaise sauce. A classic, easy dish that tastes great.

  • Recipe serves4
  • Preparation time5 minutes
  • Cooking time15 minutes


  • 150 g Baby spinach
  • 250 ml Water
  • 1 Knorr Vegetable Stock Pot
  • 2 Fresh English muffins, halved and toasted
  • 4 Medium eggs
  • 150 g Stork Margarine
  • 3 Egg yolks
  • 15 ml White wine vinegar
  • 15 ml Chopped parsley to garnish


  • Place spinach in large pan on medium high heat, 1 tablespoon water and Knorr Vegetable Stock Pot. Cook for 2 minutes until nicely wilted, then place on kitchen paper and keep warm.
  • Cut the muffins in half and toast under the grill until lightly golden brown.
  • Poach 4 eggs in an egg poacher.
  • Arrange the toasted muffin halves on four warmed plates. Top each one with ¼ of the dried warm spinach and 1 poached egg.
  • Heat a pan of water to a gentle simmer. Put the Stork Margarine, egg yolks and the white wine vinegar in a heatproof glass or stainless steel bowl over hot water and start whisking together. The bowl shouldn’t touch the water beneath it.
  • Keep on whisking until it gets to the consistency you want – this will take about 5 minutes. When the whisk leaves a ‘trail’ in the sauce, that’s when it’s cooked. Pour the sauce over the eggs, garnish with chopped parsley and serve immediately.