Eggs for every meal! I’ll never turn them down. So much protein, so much deliciousness, and easy to prepare.

Poached Egg Florentine with Creamy Butter Sauce

Poached eggs are my favorite. Hands down. I love using a runny yolk as a sauce (like on waffles!) and I love mixing a runny yolk with another sauce. Soooooo, pretty much any way is good.

Poached Egg Florentine with Creamy Butter Sauce

BUT! Eggs benedict will always be what I order at brunch. Hollandaise sauce just tastes so dang good!

Poached Egg Florentine with Creamy Butter Sauce

I made this creamy butter sauce in place of hollandaise because I wanted to indulge, but also wanted to cut down the calories a bit. And the sauce most certainly did not disappoint.

Poached Egg Florentine with Creamy Butter Sauce

So I hope you enjoy this as much as I did! Because can you really go wrong with an English muffin topped with garlicky spinach, a poached egg and creamy butter sauce?

My answer is a firm NO!

Poached Egg Florentine with Creamy Butter Sauce

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: 2 servings


    Creamy Butter Sauce:
  • 1/2 cup water
  • 1/3 cup buttermilk
  • 2 large eggs
  • 1 tbsp corn starch
  • 2 tbsp melted unsalted butter
  • 1/2 tsp cayenne pepper
  • 1/2 tsp fine sea salt
  • Fresh cracked pepper
  • Poached Egg Florentine:
  • 1 tsp white vinegar
  • 4 large eggs, poached
  • 1 tsp extra virgin olive oil
  • 2 handfuls baby spinach
  • 1 garlic clove, minced
  • 2 English muffins, toasted


  1. For the sauce, whisk together the water, buttermilk, and 2 eggs over medium-low heat in a medium saucepan. Add the corn starch and whisk until combined. Continue to whisk constantly until sauce is thickened and bubbly, about 7 minutes. Once thickened, whisk in the melted butter until combined. Season with cayenne, salt and a few cracks of fresh pepper. Remove from heat, cover, and set aside.
  2. For the poached eggs, heat a cast iron skillet with a few inches of water in it over medium heat. Add white vinegar to the water. When the water comes to a simmer, keep it there and make sure it doesn't hard boil. Working with the eggs one at a time, crack an egg into a small cup or ramekin and then place the cup near the surface of the hot water and gently drop the egg into the water. With a spatula, nudge the egg whites closer to their yolks to help the egg whites hold together. After about 3 to 4 minutes of cooking time, scoop the egg out with a slotted spoon and let it drain on a folded paper towel.
  3. Meanwhile, start toasting your English muffins and preparing your spinach. In a large frying pan over medium heat, heat the olive oil, and then add the baby spinach, stirring until the spinach is dark green and wilted, about 4-5 minutes. Add the minced garlic and stir until fragrant, about 30 seconds or so.
  4. To assemble, top each toasted English muffin half with some cooked spinach, a poached egg, and a few spoons of the butter sauce. Serve immediately.


Recipe adapted from The Curvy Carrot

Tagged with →  

15 Responses to Poached Egg Florentine with Creamy Butter Sauce

  1. Yes to runny eggs!! This looks amazing!

  2. Love the spinach and egg combo!! Definitely a good way to get in the greens without an overload of greasy protein!

  3. Monica says:

    I probably eat at least one egg a day and I can never stop and stare at a delicious egg dish. This looks totally amazing! What a serious treat…I need to make this happen at my house.

  4. Love, love that butter sauce! I’m with you. Runny yolk and sauce is died and gone to heaven 🙂

  5. YUM. This looks like the best breakfast; runny eggs are the best, no matter what anybody else says!

  6. I make an poached egg at least three days out of the week! Of course my favorite way to eat poached eggs is benedict-style, and I’m always trying to think of fresh, new ways to change it up. Love this!

  7. Dani Elis says:

    This looks so delicious. I had a terrible experience with boiling an egg on the weekend so I’m a little put off by runny yokes right now but this makes me change my tune… just wish I didn’t fail so terribly last Saturday haha but thankfully I was only cooking for myself so no one else tasted my breakfast fail.

  8. One of the things I have yet to get good at is poaching eggs, dang! If only you could teach meeeee… Mine always ends up going all over the casserole, despite me making the little swirly motion and adding salt and a tiny bit of vinegar to the water like my auntie suggested *sigh* This looks pretty flippin’ fantasmic though!

    I hope you have an awesome St. Patrick’s Day! 😀 x

  9. I love eggs with a runny yolk too. I could this every day of the week, looks so yummy!

  10. eggs are a staple in my kitchen…love love love everything about it except that i have yet to master the poaching technique.

  11. Sippitysup says:

    No. I say no too. GREG

  12. That creamy butter sauce looks heavenly! And I love poached eggs, so I definitely want to try this recipe out! 🙂

  13. Joanne says:

    Poached eggs will always be my favorite, but I just discovered the crispy egg and it is a close second!! GIMME THAT BUTTER SAUCE. So good mixed with the egg yolk.

  14. […] Fennel and Arugula Pizza with a Sourdough Crust Poached Egg Florentine with Creamy Butter Sauce Fontina and Spinach Baked Eggs with Garlic Butter Breadcrumbs Caramelized Onion, Kale and Feta […]

Leave a Reply

Your email address will not be published. Required fields are marked *