Kale and Spinach Eggs FlorentineWhen offered the choice between Eggs Benedict and Eggs Florentine, I have always chosen the former. I love bacon, I love eggs, I love hollandaise sauce, I used to love bread… the choice has always been clear.

But now that I am a more avid consumer of greens, I find that Eggs Florentine is a fabulous dish in its own right.

Mixing the traditional spinach with kale is a great way to balance the flavor and reduce the spinachy-ness (for those of you that can only take so much spinach) and it is also a great way to use up greens that are about ready to turn in the fridge.

Kale and Spinach Eggs Florentine

Serves 2 (2 Eggs Florentine each)


  • 4 cups spinach, roughly chopped
  • 4 cups kale, roughly chopped
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • salt and pepper to taste
  • pinch of nutmeg
  • 1 recipe hollandaise sauce
  • 4 eggs


  1. Heat olive oil in a skillet over medium heat.
  2. Add garlic and cook until lightly browned.
  3. Add spinach and kale. Stir occasionally as the greens begin to wilt.
  4. Add salt, pepper, and nutmeg, to taste.
  5. When the greens are sufficiently wilted, remove from heat and set aside.
  6. Prepare one recipe for Hollandaise Sauce. Set aside.
  7. Poach the four eggs, according to the directions for your preferred method or poacher.
  8. Serve by placing two piles of greens on a plate. Followed by two poached eggs and top with Hollandaise Sauce. Add a dusting of paprika for garnish.


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