During our trip to San Francisco, I ate the same thing for breakfast every morning at the hotel – Eggs Florentine. Although we’re not usually hotel breakfast people, the hotel that we stayed at offered a very nice breakfast service every morning, and my family was happy to partake before setting out into the city for a long day of adventure. Over our four day stay, I became quite hooked on my morning routine of enjoying my Eggs Florentine, and now that I’m back home, I started to miss it. So, I set out to make a healthier, easy version of the Florentine that is perfect for a nice weekend brunch or even a treat-yourself weekday meal.
My hotel Eggs Florentine came with all the works – two very well buttered halves of an English muffin, topped with spinach, tomatoes, two perfectly poached eggs, and a nice dollop of hollandaise, all served with a big pile of crispy potatoes on the side. While this is absolutely an indulgent start to the day, it was also quite a caloric one, and was probably not sustainable for a weekday breakfast at home. So, I took all of the flavors and healthy components of the delightful Florentine (fresh tomatoes, sauteed spinach, soft-boiled eggs) and used that as my base for a veggie and protein packed breakfast that comes together in a matter of minutes.
In my version, I skipped the English muffin, side potatoes, and the hollandaise, but those are all options here if you want to jazz this up for a weekend or want to make this something special. Serve with a side of toast or English muffin if you want an easy way to work some carbs into your morning as well. I also went for soft boiled eggs instead of poached because I find boiling eggs to be one of the easiest cooking methods, while poaching eggs is always a stressful, messy ordeal. I don’t need that morning stress on my way to work, but if you’re a poached egg fan and aficionado, poach away! Scrambled and sunny side up eggs will also be great here, so go with your egg style of choice! Want to pair this with another one of my recipes (Garlicky Chard with Tomatoes would be delicious here instead of cooking fresh greens) – go for it! Regardless on how you personalize this, this paired down Florentine base recipe is a perfectly satisfying meal, but as always, feel free to dress it up as you please!
Recipe down below, photo up top! This recipe makes enough for one big plate of Eggs Florentine, so scale up if you are cooking for a crowd!
Easy, Healthy Eggs Florentine
- 2 cups raw spinach
- 2 Roma tomatoes, diced
- 2 eggs
- 1 tbsp olive oil
- 2 cloves garlic, roughly chopped
- Salt and pepper, to taste
- Fill a small saucepan with enough water to cover the two eggs, and place the two eggs into the water. Place the pan over medium high heat and bring the eggs to a boil. Once the water is boiling, start timing for 6 (very soft boiled) to 10 minutes (hard boiled) to cook the eggs through. Once the time is up, drain the eggs and run under cold water until cool to the touch. Set aside.
- While the eggs are boiling, make the veggies. Remove the peel and roughly chop the garlic, and chop the fresh tomatoes into large dice.
- In a large sauté pan, heat the olive oil over medium heat until warmed through, about 30 seconds. Add the garlic to the pan and cook until fragrant and golden brown, about 30 seconds. Add the spinach to the pan and toss in the hot oil and garlic using tongs. Cook over medium high heat until all of the spinach leaves are fully wilted, about 1-2 minutes. Once wilted and bright green, transfer to a plate.
- Top the cooked spinach with the chopped Roma tomatoes. Tap the eggs to crack the shells, and peel the eggs to reveal the boiled eggs on the inside. Slice the eggs in half (lengthwise) and add to the plate. Season the whole plate with a sprinkle of salt and pepper to taste.
- Serve immediately and enjoy!