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Eggs Florentine, poached eggs on a bed of spinach and canadian bacon topped with easy blender hollandaise sauce.
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5 from 43 votes

Eggs Florentine

Poached eggs on a bed of spinach with hollandaise sauce.
Prep Time20 minutes
Cook Time10 minutes
Total Time30 minutes
Course: Breakfast
Cuisine: American
Servings: 3 servings
Calories: 456kcal
Author: Cynthia

Ingredients

  • 6 eggs poached
  • 3 English muffins split in half and lightly toasted. Keep warm.
  • 1 cup cooked spinach steam in the micro for just one minute, or sauté 2-3 to wilt
  • 6 slices Canadian bacon or ham
  • Hollandaise sauce

Instructions

  • While eggs are poaching, toast bread. Have cooked spinach, warmed bacon or ham and Hollandaise sauce ready.
  • Butter each muffin half, top with one slice of bacon, cooked spinach, and a poached egg.
  • Spoon warm Hollandaise over egg.

Notes

1 serving is 2 eggs per person
 

Nutrition

Serving: 1serving | Calories: 456kcal | Carbohydrates: 44g | Protein: 32g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 372mg | Sodium: 1085mg | Potassium: 392mg | Fiber: 3g | Sugar: 1g | Vitamin A: 575IU | Vitamin C: 1mg | Calcium: 150mg | Iron: 3mg