Eggs Florentine – You Know He’s a Keeper When…

sarah's eggs florentine for breakfast or brunch
You know he’s a keeper when…

…he’s still asleep in bed on a weekend morning as you saute garlic, onions, and chopped spinach.

…he stumbles into the kitchen wondering what smells sooooo good, and says it’s you.

…he looks more adorable now, rumpled hair, rubbing his eyes, a little sleepy, a little confused, than he did last night at dinner. And he looked hot last night at dinner. Hawt.

…he marvels at the magic of a poached egg, not because it’s a poached egg, but because you poached it.

…he asks you if the Mornay sauce on top is, “um…” He’s trying. “Um, Bearnaise?” Close enough. “Yes, its Bearnaise,” you say.

…he loves every bite and can’t wait for breakfast. Tomorrow morning.

Bearnaise. *you smile*

He’s a keeper.

Eggs Florentine Recipe

I think of Eggs Florentine as one of the many versions of Eggs Benedict, this one on top of sauteed spinach instead of Canadian Bacon, and covered with Mornay rather than Hollandaise sauce. It was fabulous, but it would have been fabulous-er if the entire thing were on top of buttered toast rounds, but he didn’t have any bread.

For two people, finely chop 1-2 cloves of garlic (depends on how long you’ve known him) and about a third of a large onion. Saute in 1 Tbsp olive oil until translucent, then add 2 c. cooked chopped spinach (fresh is best, but frozen works, especially that early in the day). Saute together until onions and garlic are fully cooked.

Shape 1 c. sauteed spinach on plate in two ½ c. rounds. I was in that I-want-to-impress mode, so I used a ring mold to shape the spinach into discs. Of course, Eggs Florentine is breakfast/brunch, which means you may not be caffeinated enough yet, so simply placing them on the plate is good enough.

Poach 4 eggs (2 per person) by simmering about 4 inches of water and 2 Tbsp white vinegar in a shallow-sided pot. Crack one egg into a bowl, then gently slide it into the simmering water. When it is “done” (about 5 minutes), lift out of the water with a slotted spoon, let the excess water drain off, then place poached egg on top of spinach.

Ladle Mornay Sauce over top. Or Bearnaise. Same thing, right? Right.

Mornay sauce is a white sauce. There are subtle variations in ratios from recipe to recipe based on personal taste, but in the end, it’s just about the technique. Over medium-low heat, melt 2 Tbsp. butter in a small saucepan, add 2 Tbsp. flour, cook for a few minutes without letting it brown, then whisk in 1 c. milk. Season with salt and pepper (some people add nutmeg, but what guy has nutmeg in his kitchen?!?!). Add about a handful of Swiss cheese and stir until melted. If the sauce is too thick, thin with a little more milk.

Elsewhere on Eggs Florentine, Brunch, and Boys Who are Keepers:

(ok, not so much that last one)
~ The ultimate Eggs Florentine embellished with porcini mushrooms and smoked turkey
~ In the South, they do Eggs Florentine in a crockpot (but who wants to wait 2 hours for breakfast?)
~ From Gourmet magazine, January 2005, a hard boiled version of Eggs Florentine
~ Bam! And you have Emeril Lagasse’s Eggs Florentine
~ Your basic Eggs Florentine at Group Recipes with links to similar eggy, spinachy recipes
~ Another basic recipe (though this one uses *for shame!* cornstarch to thicken the sauce) at Recipezaar
~ Last but not least, brunch training wheels: a poaching pan so you don’t have to do it yourself

** this post originally published on 05.31.2006 **

** a year ago today, i was roadrageous, but mama voula calmed me down **

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  • Catherine

    ooouh-la-la, sarah ;) it sounds like your heart’s just tickled pink! it’s nice to hear you happy.

    now the real question is, did he ask for seconds? :p

  • Anonymous

    Who is this guy?! I can’t remember you ever waking up before me! LOL ;)

  • Catherine

    hahaha!!

  • Anonymous

    Please, leave your bedroom stories out of it.

    Geez.

  • JR

    I have nutmeg in my kitchen. So there!

  • KT

    Heh. That coy little posting is hardly a “bedroom story.” I thought it was cute, plus Sarah helpfully made the recipe part in a different font so that sensitive souls could skip ahead.

  • KT

    Heh. That coy little posting is hardly a “bedroom story.” I thought it was cute, plus Sarah helpfully made the recipe part in a different font so that sensitive souls could skip ahead.

  • dorkie

    yummy! i’m going to try this recipe this weekend!

  • sarah

    anonymous: my apologies for corrupting your virgin mind on a food blog. unfortunately, i can’t leave the stories out. the nerve of me!

    jr: you don’t count. YOU’D be the one making eggs florentine, on crab cakes, baking miniature biscuits and mixing bellinis!

    kt: and next time, i think i might put an nc-17 warning on these bedroom stories. ;)

    dorkie: tell us how it turns out!

  • hermz

    I too have nutmeg in my kitchen. Sheesh. Your generalizations are going to turn me away as a reader! ;)

  • sarah

    l.a.c.: there really was someone else in the kitchen with me. i am not schizo. er, at least, not when it comes to brunch.

    t: oh please. empty threats. all you asians are the same. LOL!

  • Christima

    I made this for my mother and myself for breakfast this morning, since I’m home from college for mid-term break, and it was AB-FAB. The sauce came out perfectly, thanks so much for the inspiration!

  • diva

    oh i like the second ‘why he’s a keeper’! i have a weird thing abt smells and smelling nice :) i wish i could have those eggs florentine for breakfast. the only breakfast in bed i’m getting is cereal, a coffee and tastespotting. x

  • diva

    oh i like the second ‘why he’s a keeper’! i have a weird thing abt smells and smelling nice :) i wish i could have those eggs florentine for breakfast. the only breakfast in bed i’m getting is cereal, a coffee and tastespotting. x

  • sarah j. gim

    christima: glad it worked out! and by ab fab, do you mean fab for the abs? because i did just realize that aside from the naughty sauce, it’s low carb!

    diva: you and me both! one of the things on my non-list “list” is “how he smells.” not so fond of strong cologne, but i do love the scent of fresh laundry…oh, Spring Breeze Tide, i fall for you every time.

  • Anonymous

    was going to say, sarah, that you’ve been holding out on us about a new (?) “him,” but then scrolling down, find that this entry is your blog version of not letting go (2006?!)

  • Anonymous

    Spoiling the imaginations of people everywhere Anonymous… Thanks a lot ;)

  • katrina

    From 2006?! And here I was waiting for your wedding dress plans….

    That sure is a beautiful picture – just wanted to pop by to tell you.

  • Jean

    Hey, if you ever do adopt a rating system to protect your sensitive (humorless?) readers, I for one will enthusiastically embrace it. That way you can heat it up with even racier posts (say, perhaps in a “spicy” section where I’ll be reading) while they seek shelter in the G-rated section. Love your writing, loved this post.

  • Jean

    Hey, if you ever do adopt a rating system to protect your sensitive (humorless?) readers, I for one will enthusiastically embrace it. That way you can heat it up with even racier posts (say, perhaps in a “spicy” section where I’ll be reading) while they seek shelter in the G-rated section. Love your writing, loved this post.

  • Anonymous

    100 clams he’s white

  • sarah j. gim

    Anonymous #4: i’m so totally blog-clingy

    Anonymous #5: that’s what i’m saying. i knew i should have left out the “originally published on…” but i sort of felt like i was cheating. cheating whom, i have no idea, but it still felt wrong enough to be sent to the naughty chair

    katrina: ha! but even IF there were going to be a W involved it most certainly would not include a typical W dress. i only wear black :)

    jean: you have totally sparked something in my head! given that a new section on this blog is actually labeled “dating,” i may have to implement ratings! i will credit you!

    Anonymous #6: o, just admit you that you have a massive crush on me and you’re just bitter because i won’t reciprocate.

  • sarah j. gim

    Anonymous #4: i’m so totally blog-clingy

    Anonymous #5: that’s what i’m saying. i knew i should have left out the “originally published on…” but i sort of felt like i was cheating. cheating whom, i have no idea, but it still felt wrong enough to be sent to the naughty chair

    katrina: ha! but even IF there were going to be a W involved it most certainly would not include a typical W dress. i only wear black :)

    jean: you have totally sparked something in my head! given that a new section on this blog is actually labeled “dating,” i may have to implement ratings! i will credit you!

    Anonymous #6: o, just admit you that you have a massive crush on me and you’re just bitter because i won’t reciprocate.

  • Anonymous

    Whoa there, last Anonymous commenter. I really hope that’s a joke.

  • Jean

    Well if you decide to run with the idea (of rating your posts according to “spiciness”), I’m sure you’ll make it come to life as only you can. you know I love my food porn!

  • Alice Yoo

    Thanks for the recipe and the fun story! Love your well written, funny and inspiring posts!

  • Anonymous

    One word. Yum.

  • Sonya

    Are you really back, SJG? Whether or not you’re reposting, I’ll take it!

  • Sonya

    Are you really back, SJG? Whether or not you’re reposting, I’ll take it!

  • sarah j. gim

    alice: you’re welcome, and thanks for stopping by!

    anonymous #8: one more word: thanks :)

    sonya: i am back. i’ve always been here, and i am thinking that with the new year (well, the lunar new year, that is), i might actually be BACK back. to writing. like real bloggy writing. hoping. and your comment makes me feel *happy* today :)

  • Chez Us

    oh la la – chills on my spine. Great little piece, sounds fun *wink*wink*

    Lenny loves this – I will have to surprise him with it for breakfast maybe on V-day!

    Thanks for sharing!

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