Ever notice how the scent of toasted sourdough and buttery eggs can wake your whole soul? This sourdough eggs benedict with spinach Florentine does just that—and TikTok’s currently obsessed. It’s cozy, easy, and done in under 30 minutes. Crispy toast, creamy sauce, all the brunchy vibes.
It’s a cozy brunch dish layered with warm spinach, creamy hollandaise, and soft-poached eggs. Just good bread, some pantry basics, and a little butter magic. Like mom’s Sunday favorite—but with better Instagram lighting. Full details in the blog!
My mom used to poach eggs in a chipped saucepan while yelling at the smoke alarm—bless her. That’s how I learned. No fancy gadgets here, just old tricks and a modern twist. I tested it. You’ll love the secret in the sauce!
Why This Recipe Works
Sourdough Eggs Benedict with spinach Florentine takes the classic and gives it a cozy, elegant twist. The sourdough’s slight tanginess adds character, while sautéed spinach brings a veggie-packed depth. Creamy hollandaise sauce ties everything together, making each bite feel indulgent without being heavy. This combo is all about comfort, flavor, and a touch of nostalgia—perfect for brunch lovers.
Pro Tip: The balance here is magic—earthy spinach, that dreamy runny egg, and toasted sourdough to soak up every bit of hollandaise. It feels gourmet but is totally doable in your kitchen (messy counter approved).
Key Ingredients and Tools
Let’s talk about the dream team here: sourdough bread for that perfect crisp edge, fresh spinach for a Florentine flourish, and eggs because, well, Benedict. You also need a small onion (or shallot) and garlic to flavor the spinach, plus a pinch of nutmeg for warmth. For the hollandaise, it’s egg yolks, avocado oil, and lemon juice. No pre-packed mystery sauces—this is homemade and worth every second.
As for tools, keep it simple. A slotted spoon is a must for easy egg poaching, and a reliable saucepan keeps everything simmering smoothly. Don’t have a whisk for the hollandaise? Grab a fork and whisk like your grandmother used to—it works in a pinch.
Step-by-Step Process
1. Prepare the Base: Slice the sourdough bread into thick pieces and toast until golden and crisp. While that happens, sauté the spinach. Heat olive oil in a pan, toss in minced garlic and chopped onion, then let the spinach wilt. Sprinkle with nutmeg, salt, and pepper for a cozy, rich flavor.
2. Poach the Eggs: Bring water with a splash of vinegar to simmer. Crack eggs into small bowls first, then gently slide them into the water. Poach for 3 minutes for firm whites and dreamy, runny yolks. Remove with a slotted spoon and let drain on paper towels.
3. Make the Hollandaise: In a heatproof bowl over simmering water, whisk egg yolks and lemon juice until thickened. Drizzle in avocado oil slowly, whisking constantly to emulsify. Add salt and cayenne for seasoning. Trouble whisking? Rest your arm on the counter and keep going—it’s worth it!
4. Build and Serve: Stack the spinach on sourdough toast, add a tomato slice for freshness, top with poached eggs, and drizzle hollandaise generously. Finish with fresh grated Parmesan for a savory finish.
Troubleshooting & Pro Tips
If hollandaise breaks: Whisk in a teaspoon of warm water or milk to bring it back together. It happens to the best of us—no shame!
If spinach is watery: Drain it well after sautéing. Press with a spatula to remove excess moisture before layering onto your toast.
Egg-cellent poaching tip: Swirl the simmering water gently before adding your eggs. This keeps the whites neat and less wispy, but if they go rogue, just call it “rustic.”
Serving and Storage Ideas
Serve your sourdough eggs benedict with sides that feel just as celebratory. Fresh fruit? Always a yes. Coffee or mimosas? Even better. Want to elevate brunch even more? Crack some black pepper over the hollandaise just before serving—it’s a vibe.
Storing leftovers: Poached eggs don’t reheat well, but you can make hollandaise ahead! Store it in the fridge and gently reheat over low heat with a splash of milk, whisking until smooth. Sautéed spinach and toasted sourdough can also be prepped a few hours in advance for easy assembly.
Cooking Timeline for Sourdough Eggs Benedict
Step
Time Estimate
Tips for Success
Toast sourdough
3 minutes
Use a toaster or skillet for extra crisp texture.
Sauté spinach
5 minutes
Don’t overcrowd the pan; cook in batches if needed.
Poach eggs
3–4 minutes
Simmer, don’t boil, to avoid tough whites.
Make hollandaise
8 minutes
Whisk constantly over low heat for smooth sauce.
Assemble & serve
2 minutes
Serve hollandaise immediately to keep it warm.
Expert Insight: Elevating Brunch with Sourdough Eggs Benedict
Using sourdough as the base for Eggs Benedict adds a subtle tang that complements the rich, velvety hollandaise perfectly. The natural fermentation enhances texture and flavor, making each bite more complex and satisfying — a small twist that greatly elevates this classic brunch favorite.
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A Little Kitchen Nostalgia
Whipping up Sourdough Eggs Benedict Spinach Florentine always reminds me of lazy Sunday mornings with Rachel, where my usual chaos somehow met her calm precision. Between my attempts at hollandaise and her gentle reminders not to burn the toast, these moments turned into our little family tradition—messy but unforgettable.
Cooking the perfect poached eggs for your Sourdough Eggs Benedict Spinach Florentine is simpler than it seems. Use fresh eggs and simmer water gently to avoid a rolling boil. Crack the eggs into a small bowl, then slide them into the water, cooking for about three minutes until the whites are set but the yolks stay blissfully runny. This technique ensures that your dish has that luscious, creamy texture everyone loves.
Can I make this recipe ahead of time?
Absolutely! You can prepare key ingredients like hollandaise sauce and sautéed spinach for your Sourdough Eggs Benedict Spinach Florentine a day ahead and store them in the fridge. Toast the sourdough and poach the eggs fresh just before serving to keep everything tasting bright and warm. This way, your morning will feel relaxed without missing out on that homemade charm.
What is the best bread for Eggs Benedict?
For a tasty twist, the sourdough bread in Sourdough Eggs Benedict Spinach Florentine is your best friend. Its slightly tangy flavor and sturdy texture hold up perfectly to the rich hollandaise and runny eggs. Plus, it adds a delicious depth that makes this classic brunch feel extra special and satisfying.
How do I keep the hollandaise sauce from breaking?
Keeping that luscious hollandaise smooth is all about gentle heat and steady whisking, especially for your Sourdough Eggs Benedict Spinach Florentine. Use a double boiler to avoid overheating, and add melted butter slowly while whisking constantly. If it threatens to break, a splash of warm water or lemon juice can help bring it back to creamy perfection.
Can I add other vegetables to Spinach Florentine?
Definitely! While classic Spinach Florentine highlights tender spinach, you can boost nutrition and flavor by adding mushrooms, kale, or even artichokes to your Sourdough Eggs Benedict Spinach Florentine. Just sauté them lightly to soften and blend with the spinach for a delicious, vibrant twist that keeps your brunch exciting and veggie-packed.
Wrapping Up Your Sourdough Eggs Benedict Adventure
This sourdough eggs benedict is a total brunch game-changer—ready in under 30 minutes with simple ingredients that turn pantry staples into pure joy. You’ll love the crispy bread, silky spinach, and that luscious hollandaise hug on every bite. It’s cozy, approachable, and just fancy enough to feel special without any fuss.
Feel free to swap spinach for kale or add a sprinkle of smoked paprika to the sauce for a little extra kick. Leftovers? Make extra hollandaise ahead and reheat gently to keep breakfast magic alive. Pro tip: a quick squeeze of lemon brightens it all up—trust me, it’s a family favorite twist I picked up from a kitchen old-timer.
If you try this, snap a pic or share your own spin below. Did you grow up with a brunch dish that made mornings memorable? Pass this along to your people—because good food is better when it’s homemade, shared, and savored together. Now, go on—treat yourself!
A delicious and healthy brunch recipe combining sourdough bread with creamy spinach, perfectly poached eggs, and rich hollandaise sauce for a flavorful and satisfying meal.
Ingredients
Scale
1 loaf sourdough bread
8 eggs
5 oz spinach
3 cloves garlic
1 onion small or shallot
3/4 cup milk
1 tbsp flour
1/4 tsp nutmeg
salt & pepper to taste
olive oil spray
1.5 tbsp olive oil
hollandaise sauce ingredients: 2 egg yolks
1/2 lemon juice
1/4 tsp salt
1 pinch cayenne
1/4 cup avocado oil
assemble with: tomato slices
parmesan grated fresh
Instructions
Toast the sourdough bread slices with olive oil spray.
Sauté garlic and onion in olive oil until translucent.
Add spinach and cook until wilted, season with salt pepper and nutmeg.
Prepare a roux by mixing flour and milk cook until thickened then combine with spinach mixture.
Poach the eggs until whites are set but yolks remain runny.
Prepare hollandaise sauce by whisking egg yolks lemon juice salt and cayenne slowly adding avocado oil until thick and creamy.
Assemble by placing spinach mixture on toasted sourdough then add poached eggs top with hollandaise sauce tomato slices and grated parmesan.
Notes
Use fresh spinach for best flavor and ensure eggs are poached gently for a perfect runny yolk
Sharing a handpicked collection of easy, healthy recipes made in our family kitchen. Rachel brings comforting classics, while Emily adds fresh, modern ideas—together creating meals that are simple, flavorful, and family-friendly.
