ULTIMATE EGGS FLORENTINE

25 mins cooking time

Transform your mornings with our Eggs Florentine with aubergine, a delightful twist on a classic. It combines smoky, griddled aubergine with spiced spinach, sautéed with garlic, red onion, and cumin. Topped with a perfectly poached egg and drizzled with rich, homemade Hollandaise sauce, each bite is irresistible. Cook, impress your guests with this recipe, perfect for a special brunch or an indulgent start to your day.

ULTIMATE EGGS FLORENTINE

Name: Eggs Florentine with aubergine
Total time: 25 min
Yield: 4 servings
Ingredients: 2 aubergines; 100 g Lurpak® Slightly Salted Butter; 1 red onion, peeled and sliced; 2 garlic cloves, crushed; 1 tsp whole cumin seeds; 500 g spinach; salt and black pepper; 2 tbsp white wine vinegar; 4 medium fresh free-range eggs; 300 g Lurpak® Slightly Salted Butter; 4 large free-range egg yolks; 2 tbsp white wine vinegar; 1 lemon, juice; 4 slices of sourdough bread; Lurpak® Slightly Salted Butter; chilli flakes

25 mins cooking time

Ingredients

4 servings

Aubergines

2 aubergines
100 g Lurpak® Slightly Salted Butter
1 red onion, peeled and sliced
2 garlic cloves, crushed
1 tsp whole cumin seeds
500 g spinach
salt and black pepper

Poached eggs

2 tbsp white wine vinegar
4 medium fresh free-range eggs

Hollandaise sauce

300 g Lurpak® Slightly Salted Butter
4 large free-range egg yolks
2 tbsp white wine vinegar
1 lemon, juice

To serve

4 slices of sourdough bread
Lurpak® Slightly Salted Butter
chilli flakes

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Method

Aubergines

Slice the aubergine into thin, wide strips and griddle on a hot pan. Remove and set aside.

Sprinkle the aubergine slices with salt and let them sit for 15-30 minutes to draw out excess moisture and reduce any potential bitterness. Rinse and pat dry with a paper towel.

Melt butter in a large frying pan over medium heat. Add red onion and garlic and cook for about 5 minutes or until soft and translucent.

Add cumin seeds and cook for an additional minute.

Stir in spinach and cook for about 1 minute or until the leaves have wilted. Season with salt and black pepper, then set aside.

Poached eggs

Fill a medium-sized pan with water and add a splash of white wine vinegar. Bring to a simmer, then reduce the heat to the lowest setting.

Create a gentle swirl in the water with the end of a wooden spoon. Crack an egg into the centre of the swirl. The egg should come together neatly in the swirl.

Cook for 3-4 minutes, then remove the egg with a slotted spoon and set aside. Repeat with the remaining eggs.

Hollandaise sauce

Bring a medium-sized pan with water to a simmer. Place a glass bowl on top that fits snugly without touching the water. Reduce the heat to the lowest setting.

Melt butter in a separate pan and remove it from the heat.

Place egg yolks in the glass bowl over the simmering water and whisk continuously. Add vinegar and lemon juice, whisking until the mixture thickens.

Slowly pour in melted butter while continuing to whisk until the sauce is smooth and thick.

Remove from the heat and keep warm.

To serve

Toast four slices of sourdough bread and spread with butter.

Top each bread with aubergine slices and spinach mixture.

Add a poached egg to each bread and drizzle with Hollandaise sauce.

Sprinkle with chilli flakes and serve immediately.

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Eggs Florentine with aubergine – a gourmet take on a morning classic

Our recipe for eggs Florentine with aubergine is a morning delight, offering irresistible, complex flavours with every bite. Enjoy how the smoky griddled aubergine, the smooth Hollandaise sauce, and the rich poached egg combine to provide a sophisticated twist on a beloved classic. A sprinkle of chilli flakes adds a subtle kick to enliven your taste buds and ramp up the overall flavour. This gourmet take on Eggs Florentine makes the day even better, whether you enjoy it for breakfast, brunch, or lunch.Enjoy Eggs Florentine freshly made for the best flavour. If you have leftovers, store them in separate airtight containers in the fridge. Let everything cool. The aubergine slices and spinach mixture can be kept for 2-3 days, the poached eggs in water for 2 days, and the Hollandaise sauce for 1 day. When ready to eat, reheat the aubergine mixture in a pan, warm the poached eggs in hot water for 1-2 minutes, and gently reheat the Hollandaise sauce over a double boiler, whisking constantly. Re-toast the sourdough bread, if needed, or use fresh bread.

Meaty aubergine and spiced spinach with onion and garlic

Our aubergine Eggs Florentine has griddled aubergine cooked to perfection, providing a smoky, meaty texture. The aubergine is nestled under a mixture of spinach sautéed with garlic, red onion, and cumin, creating a rich, savoury base for the egg and sauce. This spinach mix infuses the dish with warm, earthy spice and a hint of sweetness from the nearly caramelised onions, elevating the overall flavour profile and filling your kitchen with an irresistible aroma. Combining the smoky aubergine and the spiced spinach mixture adds depth and complexity to the mild egg, tangy sourdough bread, and creamy sauce.

Perfect poached egg and smooth Hollandaise sauce on top

Crack those eggs and get ready to savour a firm white and runny yolk. The poached egg with a perfectly runny yolk is the crowning jewel of this recipe. As the yolk flows over the aubergine slices and spinach, it combines with the Hollandaise to create a creamy, thick sauce that coats every bite. The Hollandaise sauce is the delicate thread that binds all the elements together. Its buttery, tangy, and creamy balance is everything you need on top of the sourdough bread, griddled aubergine, and spiced spinach mixture.

What is Eggs Florentine?

Eggs Florentine is a delightful brunch dish that combines the rich flavours of poached eggs, creamy Hollandaise sauce, and tender sautéed spinach served on toasted bread. In general, Eggs Florentine is a variation of Eggs Benedict, replacing the traditional ham with fresh spinach. The combination of silky, runny egg yolk, buttery, tangy Hollandaise, and earthy spinach creates a flavour and texture explosion that is a worldwide hit. Our version adds to the spinach, featuring aubergine and red onion and spiced with garlic and cumin – and it is just as delicious as the classic recipe. Are these Eggs Florentine with aubergine your new favourite? Then you should try the classic Eggs Benedict , similar to Florentine but with a few tweaks. You can also try our other delicious recipes with eggs, for example, our smashed avocado on toast with boiled eggs or simple scrambled eggs on toast .

Experiment with the recipe

Elevate your aubergine Eggs Florentine with your creative touches. Add thin slices of roasted red peppers or fresh tomatoes to the onion and spinach mixture for a sweet and tangy contrast. To give the dish a royal touch, add smoked salmon, as you would in an Eggs Royale, or use crispy bacon. Smoked salmon adds a rich, savoury depth and a silky texture, while crispy bacon brings a robust, salty crunch to contrast the creamy Hollandaise and tender aubergine and spinach. For a twist on the Hollandaise sauce, mix in lemon zest for a citrusy note or a teaspoon of Dijon mustard for a subtle tang. You can also add a pinch of cayenne pepper or smoked paprika to the sauce for extra flavour and warmth. Or you can spice up the dish with a hint of harissa paste in the sauce or a drizzle of truffle oil on top for an earthy, luxurious finish.

COOK, BAKE AND SPREAD WITH

Lurpak® Slightly Salted Butter

With Lurpak® by your side you’re always ready to cook, bake and fry up wonders, cook. With its delicate taste, Lurpak® Slightly Salted Butter enhances the flavour of whatever food you add it to. From a hearty pasta dish, your showstopper fruit pie, to some simple rustic crushed potatoes, its subtle notes complement every creation you rustle up in the kitchen. For people who love Good Food, Lurpak® makes it even better. Now sleeves up. Today we cook bold.

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