30 Minute Meals · Breakfast · Recipes · Vegan/Vegetarian

Creamy Eggs Florentine

eggs florentine, spinach eggs

I love poached eggs.  I really, REALLY love poached eggs.  I love dipping buttery toast into runny egg yolks and gobbling it all up.  I could eat the stuff all day every day, but then I wouldn’t have anything to post on here!  So to avoid blogger monotony I came up with this creamy eggs florentine.

Combine a poached egg, creamy spinach hollandaise sauce, fresh tomato and crispy toast and you have one happy foodie.  Okay, now that I’m done blogging about this, I’m going to make another batch for myself.

Happy day and bon appetit to you!

Creamy Eggs Florentine

Rating: 51

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yields: 4 Servings


  • 1 package (10-ounce) frozen chopped spinach
  • 1/4 cup butter
  • 1 tablespoon lemon juice
  • 2 tablespoons all-purpose flour
  • 2 cups half-and-half
  • 8 eggs, poached
  • salt and pepper to taste
  • 1-2 large tomatoes, sliced
  • Buttered toast of your choice (we used whole wheat)


  1. Cook spinach according to package instructions. Strain and set aside.
  2. In a small saucepan, melt butter. Add flour; blend well. Gradually add half-and-half, stirring constantly, until thickened and bubbly. Add the lemon juice and cooked spinach and season to taste.
  3. Arrange tomato slices, spinach cream sauce, and poached egg atop buttered toast. Season a sprinkle of salt and pepper and devour.

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