Eggs Florentine

I have been hooked on Eggs Florentine for the last two weeks and thought I would share my recipe.



  • (2) Eggs
  • (1/2) Lemon
  • (1) Shallot
  • (3) Garlic Cloves
  • (4) Cups of Spinach
  • (1) Large tomato
  • (1) Sourdough English Muffin (I recommend the Artisan variety from Fresh & Easy)
  • Olive Oil
  • Salt
  • Cayenne Pepper


Pre-heat oven to 400°.

Fill a medium sauce pan with 3/4 of water, add a couple pinches of salt, and add lemon juice. (Use a strainer unless you enjoy the taste of lemon seeds.) Bring to a boil and reduce to a simmer.

Cut the English Muffin in half and brush about 1 tablespoon of olive oil on each piece. Place English Muffins on a cookie sheet and cook for 10 minutes once oven reaches 400°.

Place a small sauté pan over medium heat. Wait 1 minute for pan to heat, then add 2-3 tablespoons of olive oil. Once oil is heated, add diced shallots and cook for 3-5 minutes. Add minced garlic and cook for 30 seconds. Lastly, add the spinach and cook for 1-2 minutes until spinach wilts. Ensure that you stir occasionally. Remove pan from heat.

Crack the first egg and place in a ladle. Using the ladle, submerge the egg into the simmering water for a few seconds and then remove the ladle and allow the egg to cook for 3 minutes. Use the ladle to remove the egg and place on paper towels. Repeat with the second egg. You can actually start cooking the second egg about 30 seconds after the first.

Place the English Muffin on a plate, add (1) tomato slice, add the wilted spinach, add the pouched egg and sprinkle cayenne pepper.