Eggs Florentine

Total Time

Prep/Total Time: 30 min.


4 servings

Updated: Sep. 14, 2023
I wanted to impress my family with a holiday brunch, but keep it healthy too. So I lightened up the hollandaise sauce in a classic egg recipe. No one could believe this tasty dish was good for them! —Bobbi Trautman, Burns, Oregon


  • 2 tablespoons reduced-fat stick margarine
  • 1 tablespoon all-purpose flour
  • 1/2 teaspoon salt, divided
  • 1-1/4 cups fat-free milk
  • 1 large egg yolk
  • 2 teaspoons lemon juice
  • 1/2 teaspoon grated lemon zest
  • 1/2 pound fresh spinach
  • 1/8 teaspoon pepper
  • 4 large eggs
  • 2 English muffins, split and toasted
  • Dash paprika


  1. In a large saucepan, melt margarine. Stir in flour and 1/4 teaspoon salt until smooth. Gradually add milk. Bring to a boil; cook and stir until thickened, 1-2 minutes. Remove from heat.
  2. Stir a small amount of sauce into egg yolk; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat; stir in lemon juice and zest. Set aside and keep warm.
  3. Place spinach in a steamer basket. Sprinkle with pepper and remaining salt. Place in a saucepan over 1 in. water. Bring to a boil; cover and steam until wilted and tender, 3-4 minutes.
  4. Meanwhile, in a skillet or omelet pan with high side, bring 2-3 in. water to a boil. Reduce heat; simmer gently. Break cold eggs, 1 at a time, into a custard cup or saucer. Holding dish close to the surface of simmering water, slip eggs, 1 at a time, into water. Cook, uncovered, until whites are completely set and yolks begin to thicken, 3-5 minutes. Lift out of the water with a slotted spoon.
  5. Place spinach on each muffin half; top with an egg. Spoon 3 tablespoons sauce over each egg. Sprinkle with paprika. Serve immediately.
Margarine, reduced-fat
This recipe was tested with Parkay Light stick margarine.

Nutrition Facts

1 each: 229 calories, 10g fat (3g saturated fat), 267mg cholesterol, 635mg sodium, 21g carbohydrate (0 sugars, 2g fiber), 14g protein. Diabetic Exchanges: 1 starch, 1 lean meat, 1 fat, 1/2 fat-free milk.