Eggs Florentine with Blender Hollandaise

This is eggs Benedict’s more refined cousin—sous vide eggs on wilted spinach with foolproof hollandaise. The secret: using a cooked 145°F (63°C) egg in the blender for the sauce. No whisking, no double boiler, no breaking. Just perfect hollandaise every time.

The sous vide egg does double duty here. Four eggs get topped with spinach and sauce, the fifth becomes part of the hollandaise itself.

Chef Griffin

Eggs Florentine with Blender Hollandaise

Foolproof Eggs Florentine using sous vide eggs and blender hollandaise made with a cooked egg. No whisking, no breaking, perfect every time.

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Course: Breakfast

Ingredients Method Notes

Ingredients

  

For the Eggs

• 5 large eggs cooked at 145°F/63°C for 1 hour
• 4 English muffins fork-split
• 1 tablespoon chives thinly sliced
• Cayenne pepper for finishing

For the Spinach

• 1 tablespoon butter
• 1 tablespoon minced shallot
• 4 cups baby spinach loosely packed
• Big pinch of salt
• Black pepper

For the Hollandaise

• 1 sous vide egg from above
• 1-2 teaspoons fresh lemon juice
• ½ cup 4 oz butter, melted and warm
• Salt
• Pinch of cayenne

Method

 

Prep the Eggs

1. Cook 5 eggs at 145°F (63°C) for 1 hour. Hold at 140°F (60°C) to keep warm for up to 2 hours.

Make the Spinach

1. Heat butter and shallot in sauté pan over medium-low. When butter foams, add spinach, salt, and pepper. Stir continuously until wilted, about 2 minutes. Never let it boil or spinach gets stringy.
2. Transfer to sieve over bowl, drain liquid. Keep spinach warm on back of stove.

Make the Hollandaise

1. Take one egg from bath. Crack into blender with 1 teaspoon lemon juice. Blend on low until foamy, about 30 seconds.
2. With blender running, slowly stream in warm butter. Mixture should coat the back of a spoon. Add salt, more lemon juice, and cayenne to taste.

Assemble

1. Toast English muffin halves. Divide spinach among bottoms.
2. Crack remaining 4 eggs into bowl one at a time, place on spinach.
3. Spoon warm hollandaise generously over each. Dust with cayenne, sprinkle with chives.

Notes

Make-Ahead Strategy: Both eggs (in shells) and hollandaise can be held warm at 140°F (60°C) for up to 2 hours. For the hollandaise, you have options:

• Mason jar: 8 oz size works perfectly. Leave lid slightly loose so pressure doesn’t build. Sits right in the water bath.
• Zip-lock bag: Use quart-size freezer bag (thicker plastic). Pour sauce in, squeeze out air, seal. Float or clip to side of container.
• Small bowl covered with plastic wrap: Set the bowl in the water bath if it fits.

The warm hold keeps the sauce perfectly emulsified without breaking. Just stir gently before serving. Perfect for brunch service.

Reheating: If using pre-cooked eggs from fridge, reheat at 140°F (60°C) for 15 minutes first.

Why This Works: The cooked egg in the hollandaise means no risk of breaking. The white adds volume, the cooked yolk eliminates raw egg concerns. Blender does all the work.

No Sous Vide? Poach eggs traditionally, but for the hollandaise egg, soft-boil for 5 minutes, then use just the yolk plus a tablespoon of the white.