Eggs Florentine

This is undoubtedly my favorite brunch dish. It is the perfect companion on any relaxed weekend day.


Difficulty: Medium

Time: 20 min. preparation time, 0 min. baking time

Nutrition: Calories ca 1055 / Protein 29g / Carbohydr. 36g / Fat 89g

Ingredients (2 servings)

4egg yolks
10 mlwhite wine
160 gbutter
1 tbsplemon juice
1 tbspwhite wine vinegar
1bay leave
2juniper berries
2bread rolls
40 gspinach
4 slicessmoked salmon


large saucepan, citrus press, heat-resistant bowl, whisk, small saucepan, cooking spoon, knife

Wine Tip

Auxerrois, 2014
This powerful wooded white wine from Alsace successfully brings out the flavors of this dish.

Step 1

Eggs Florentine

To set up a double boiler, add some water to a large saucepan and bring to a simmer. Place a heat-resistant bowl on top of the saucepan. Add egg yolks and white wine to bowl and whisk together until sauce begins to thicken and become creamy.

large saucepan, heat-resistant bowl, whisk

4 egg yolks / 10 ml white wine

Step 2

Eggs Florentine

In a small saucepan, melt butter.

small saucepan

160 g butter

Step 3

Eggs Florentine

In a slow and consistent stream, add melted butter to egg yolks and whisk until sauce has thickened and doubled in volume.

large saucepan, heat-resistant bowl, whisk

Step 4

Eggs Florentine

Remove bowl from heat and add some Tabasco to taste, along with salt, pepper, and lemon juice. Stir thoroughly until sauce has a smooth consistency.

citrus press

1 tbsp lemon juice / Tabasco / salt / pepper

Step 5

Eggs Florentine

In a large saucepan, bring some water to a boil. Add some white wine vinegar, bay leave, and juniper berries. Reduce water to a simmer. Poach eggs for approx. 3 – 5 min. Carefully remove from water and set aside.

large saucepan, cooking spoon

1 tbsp white wine vinegar / 1 bay leave / 2 juniper berries / 2 eggs

Step 6

Eggs Florentine

Cut bread roll in half. Spread a dollop of Hollandaise onto both sides. Layer bread with spinach, salmon, and egg. Top off with more Hollandaise. Enjoy!


2 bread rolls / 40 g spinach / 4 slices smoked salmon