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Easy One-Skillet Eggs Florentine Recipe with Creamy Hollandaise Sauce

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A quick and fuss-free brunch recipe combining sautéed spinach, perfectly cooked eggs, and a creamy homemade hollandaise sauce all in one skillet. Perfect for busy mornings or light dinners.

Ingredients

Scale
  • 4 cups fresh baby spinach (about 120g), washed and roughly chopped
  • 4 large eggs, preferably free-range or organic
  • 2 tablespoons unsalted butter
  • 1 tablespoon all-purpose flour
  • 1 cup whole milk (240ml)
  • 1 tablespoon freshly squeezed lemon juice
  • 1 teaspoon Dijon mustard
  • Salt and freshly ground black pepper, to taste
  • 1 teaspoon white vinegar
  • Optional garnish: chopped fresh chives or parsley

Instructions

  1. Heat 1 tablespoon of butter in a non-stick skillet over medium heat. Add the chopped spinach and sauté for 2-3 minutes until wilted. Season lightly with salt and pepper. Transfer spinach to a plate and set aside.
  2. In a small saucepan, melt the remaining 1 tablespoon of butter over low heat. In a separate bowl, whisk together the flour and milk until smooth.
  3. Slowly pour the milk mixture into the melted butter, whisking constantly. Cook over low heat for about 5 minutes until the sauce thickens and becomes creamy and smooth. Remove from heat.
  4. Whisk in the lemon juice and Dijon mustard. Season with salt and pepper to taste. Keep the sauce warm by placing the bowl over a pan of hot water (double boiler method) or very low heat, stirring occasionally.
  5. In the same skillet used for spinach, add a splash of water and 1 teaspoon white vinegar. Reduce heat to medium-low. Crack eggs carefully into the skillet, cover with a lid, and cook for 3-4 minutes until the whites are set but yolks are still runny. For firmer yolks, cook an extra minute.
  6. Nestle the sautéed spinach evenly around the eggs in the skillet. Spoon the creamy hollandaise sauce generously over the eggs.
  7. Sprinkle with chopped chives or parsley if desired. Serve immediately with toasted bread or English muffins.

Notes

If the hollandaise sauce thickens too much, stir in a splash of warm milk to loosen it. Use low heat and whisk constantly to prevent lumps or curdling in the sauce. Covering the skillet traps steam and cooks eggs evenly without flipping. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days; reheat gently and stir hollandaise occasionally to prevent separation.

Nutrition

Keywords: Eggs Florentine, one-skillet recipe, hollandaise sauce, spinach, brunch, easy breakfast, creamy sauce

Find it online: https://clunkcook.com/easy-one-skillet-eggs-florentine-recipe-with-creamy-hollandaise-sauce/