Eggs Florentine

Eggs Florentine

Eggs Florentine is a twist on Eggs Benedict, substituting ham with spinach and hollandaise with a mornay, or in this recipe, a tarragon sauce.

Serves: 6


300 g frozen leaf spinach
6 tomato slices
3 English muffins, split and toasted
6 poached eggs
Tarragon sauce (see below)


  1. Cook spinach according to package directionsomitting salt; drain well.
  2. Place a tomato slice on each muffin half.
  3. Spoon an equal amount of spinach over each slice; top with a poached egg.
  4. Spoon 2 tablespoons Tarragon Sauce over each egg; sprinkle with paprika.



1/2 c. mayonnaise

3 tbsp. water

2 to 3 tsp. lemon juice

1 tsp. prepared mustard

1/4 tsp. dried whole tarragon

1/8 tsp. white pepper


Combine all ingredients in a saucepan, stirring until smooth.

Simmer over low heat stirring constantly for 3 to 4 minutes until thoroughly heated.

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