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Eggs Florentine

This is my version of a more flavorful Eggs Florentine


2 tbsp distilled vinegar
4 large eggs
2 slices bacon
4 slices Canadian bacon
2 English muffins, split/toasted
1 bunch spinach
1 tbsp finely chopped chives
Hollandaise Sauce or roué
¼ cup feta cheese salt and pepper to taste


Fill skillet with about 3 inches of water, and add vinegar. Bring to a simmer over medium heat. Crack the eggs into separate cups. Carefully slide the eggs into the water and cook, turning occasionally with a spoon, until firm, about 3 to 5 minutes.

While the eggs are poaching, Add Canadian bacon and cook until heated through, about a minute on each side. Remove from heat and cook the bacon until crisp and remove. Add spinach and cook with cover. Add water if needed to help cook. When spinach is almost ready, add feta cheese and stir until blended. Chop up bacon and mix in with spinach. Remove from heat.

To serve, lay 2 of the English muffin halves on 2 warmed plates. Top each half with a slice of Canadian bacon. Add spinach mixture on top of that. Using a slotted spoon, remove the eggs from the water and transfer to kitchen towel. Lightly dab the eggs with the towel to remove any excess water. Set the eggs on top of the spinach. Spoon the hollandaise sauce or roué over the eggs and garnish with the chives. Serve immediately.


Melt 1 tbsp butter in a saucepan. Add 2-3 tsp flour and stir until flour browns. Add ½ cup water or chicken broth and flavor with salt and pepper to taste.

George Christidis