Smarter eggs florentine

Prep 30 min
Total 35 min
Serves 4

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1 tbsp
white vinegar
3 tsp
olive oil, divided
454-g pkg
baby spinach
whole wheat English muffins
130-g pkg
smoked salmon
1 tbsp
finely chopped chives

Healthy Hollandaise

1/2 cup
2% plain yogurt
1 tbsp
unsalted butter, melted
1/2 tsp
Dijon mustard
1/2 tsp
1/4 tsp


  • For hollandaise: Fill a pot with water and bring to a simmer over medium. Whisk egg yolks with yogurt, butter, mustard, lemon zest and salt in a heatproof bowl wide enough to cover the pot completely. Place bowl over simmering water. Cook, whisking constantly, until mixture thickens and yolks are cooked, 7 min. Remove bowl from heat and set aside.
  • For eggs florentine: Add vinegar to simmering water. Crack an egg into a small dish. Holding the dish close to the surface of the water, slip egg into water. Repeat with remaining eggs (up to 4 per batch). Simmer, uncovered, until whites are set and yolks are done as you like, 3 to 4 min for runny yolks. Using a slotted spoon, remove eggs 1 at a time and dab whites all over with paper towel to absorb excess water.
  • HEAT a very large non-stick frying pan over medium. Add 1 1/2 tsp olive oil, then half of your spinach. Cook, stirring frequently, until spinach wilts, 1 to 2 min. Remove to a large bowl. Repeat with remaining 1 1/2 tsp olive oil and second half of spinach. Set aside.
  • TOAST English muffins. Place half on each plate. Divide smoked salmon between 4 halves, then top with spinach and poached eggs. Whisk hollandaise, then spoon over each egg. Season with fresh pepper. Sprinkle with chives.


Calories 311, Protein 21 g, Carbohydrates 20 g, Fat 17 g, Fibre 5 g, Sodium 784 mg. Excellent source of Vitamin B6
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