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Eggs Florentine Domes

featured in 7 Creative Ways To Use Eggs

These Eggs Florentine Domes are a delicious twist on the classic breakfast dish. Made with spinach, ham, and eggs, these domes are cooked to perfection and served with a side of hollandaise sauce.

Katie Aubin
Tasty Team
90% would make again
Total Time

45 minutes

45 min

Prep Time

30 minutes

30 min

Cook Time

15 minutes

15 min

Eggs Florentine Domes

Inspired by allrecipes.com

Total Time

45 minutes

45 min

Prep Time

30 minutes

30 min

Cook Time

15 minutes

15 min

Ingredients

for 4 servings

  • 8 large slices ham, large slices
  • 2 english muffins, halved
  • 3 tablespoons unsalted butter, divided
  • 2 cloves garlic, minced
  • 10 oz spinach (280 g), uncooked
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 4 large eggs

Hollandaise Sauce

  • 4 large egg yolks
  • 1 ½ tablespoons lemon juice
  • 1 teaspoon dijon mustard
  • ¼ teaspoon cayenne pepper
  • ½ cup unsalted butter (115 g), 1 stick, melted
  • 1 tablespoon fresh chives, chopped, for serving

Nutrition Info

  • Calories 516
  • Fat 42g
  • Carbs 17g
  • Fiber 2g
  • Sugar 2g
  • Protein 18g

Estimated values based on one serving size.

Preparation

  1. Preheat the broiler.
  2. Place the ham and muffins on a baking sheet. Tip: If your baking sheet is not large enough to hold everything at once, place a wire on top of the pan and arrange the remaining ham and English muffins on top of it.
  3. Broil for 2 minutes, until the English muffins are toasted and the ham starts to crisp.
  4. Remove the English muffins and ham from the oven. Slice the ham lengthwise, into ⅛-inch (3 mm) wide strips.
  5. Cover a small bowl, about 3 inches (7-cm) in diameter, with plastic wrap. Place a ham strip across the middle (the edge of the strip should come slightly over the lip of the bowl). Continue placing ham strips across the bowl, overlapping them in a spiral pattern. Repeat with three more small bowls and the remaining ham strips.
  6. In a large pan over medium-high heat, melt 2 tablespoons of butter. Add the garlic and cook for 1 minute, until the garlic starts to brown. Add the spinach and stir until wilted to half its original volume, 3-4 minutes. Add the salt and pepper and stir for another minute. Remove from heat.
  7. Make the hollandaise sauce: In a blender, combine the eggs yolks, lemon juice, Dijon mustard, and cayenne pepper. Blend on high for 5 seconds. Reduce the blender speed to low and pour in the melted butter in a thin, steady stream. Blend for 30 more seconds. Cover and keep warm.
  8. Fill a deep pan with enough water to cover 4 small, heat-safe bowls. Bring the water to a boil over high heat and use a pair of tongs to place the bowls in the water. Carefully drop an egg into each bowl. Cook for 2-3 minutes, or until the yolks are cooked to your desired firmness. Using tongs, remove the bowls from the water and drain.
  9. Place a poached egg inside each small bowl with the spiralized ham slices and top with spinach. Fold the ham slices over the spinach and place a buttered English muffin half on top. Place a plate over the bowl and invert. Remove the bowl and plastic wrap.
  10. Serve with hollandaise sauce and chives.
  11. Enjoy!
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Eggs Florentine Domes

Inspired by allrecipes.com