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Eggs Florentine

Made special for my wife on Mother's Day 2021, with Blood Orange Hollandaise.

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  • Hollandaise sauce
    • 1 egg yolk
    • 1/2 tsp dijon mustard
    • 1/2 juiced blood orange
    • 1/2 stick butter
  • 1 Tbsp olive oil
  • 1/2 sliced red onion
  • 1/2 tsp kosher salt
  • 2-3 oz baby spinach
  • 1/2 juiced blood orange
  • water
  • 2 eggs
  • 1/2 juiced lemon

Preparation Instructions

  • Assemble ingredients
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  • Add 1 egg yolk, 1/2 tsp dijon mustard, and 1/2 juiced blood orange to a small metal bowl
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  • Fill saute pan with water, leaving about an inch of space at the top

Cooking Instructions

  • Preheat to 154°F
  • Place metal bowl with egg, mustard and orange juice over water
  • Add 1/2 stick butter to pan, one pat at a time and stir
  • Stir ingredients constantly, adding more butter as the butter melts
  • Remove ingredients and empty water or replace pan with new saute pan
  • Heat ingredients
  • Add 1 Tbsp olive oil to pan
  • Add 1/2 sliced red onion to pan
  • Stir ingredients
  • Add 1/2 tsp kosher salt to pan
  • Stir ingredients
  • Add 2-3 oz baby spinach to pan
  • Gently fold in Spinach
  • Add 1/2 juiced blood orange to pan
  • Stir ingredients
  • Remove ingredients from pan
  • Add water to fill pan
  • Heat ingredients
  • Add 1/2 juiced lemon to pan
  • Gently add 2 eggs to pan one at a time
  • Gently dislodge eggs from pan
  • Remove ingredients from pan

Finishing Instructions

  • Eat as is, or place on a biscuit for a sandwich