Eggs Florentine With Orange Dill Sauce Recipe

Name: Eggs Florentine With Orange Dill Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb washed spinach, stems removed; 1 egg yolk; ¼ cup freshly squeezed orange juice; 1 teaspoon balsamic vinegar; 2 teaspoons lemon juice; ½ teaspoon turmeric; ½ teaspoon salt; 2 tablespoons butter, at room temperature; 2 teaspoons chopped fresh dill; 1 teaspoon white vinegar; 6 eggs; 3 English muffins, split in half; 2 beefsteak tomatoes, sliced

Servings: persons

1 lb washed spinach, stems removed
1 egg yolk
¼ cup freshly squeezed orange juice
1 teaspoon balsamic vinegar
2 teaspoons lemon juice
½ teaspoon turmeric
½ teaspoon salt
2 tablespoons butter, at room temperature
2 teaspoons chopped fresh dill
1 teaspoon white vinegar
6 eggs
3 English muffins, split in half
2 beefsteak tomatoes, sliced

1
Fill a medium pot with water and bring to a boil.
2
Drop in the spinach and cook 3 minutes, stirring several times.
3
Drain and place a bowl or plate directly on top of the spinach in the colander and press down to squeeze all excess water from the leaves.
4
Cover and set aside.
5
Fill the bottom of a double boiler halfway with water and place over medium heat.
6
Set the top pot over the water and drop in the egg yolk.
7
Add the orange juice and whisk until blended.
8
Whisk in the balsamic vinegar and lemon juice, then the turmeric, salt, and butter.
9
Add 1 teaspoon of the dill and whisk until all ingredients are thoroughly blended and the sauce has a thick, creamy consistency (about 2 minutes).
10
Remove the top part of the double boiler and set aside.
11
Pour the white vinegar into the water in the bottom pot and heat it to just under the boiling point.
12
Gently crack the eggs one by one into the simmering water and poach for 3 minutes (I prefer my poached eggs a little firmer, so I cook them for 4 minutes).
13
Remove the eggs with a slotted spoon and let the water drain from them.
14
Transfer the eggs to a warm platter and cover.
15
Toast the English muffins, then place them on 6 plates.
16
Place 1 tomato slice on each muffin half and spoon 1/4 cup of the cooked spinach on top.
17
Top each with one poached egg, drizzle a spoonful of the sauce on top,.
18
and sprinkle with the remaining dill and some black pepper (optional).
19
Serve immediately.

346

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 lb washed spinach, stems removed, 1 egg yolk, ¼ cup freshly squeezed orange juice, 1 teaspoon balsamic vinegar, and more.

Yes, Eggs Florentine With Orange Dill Sauce falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Eggs Florentine With Orange Dill Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions