Carluccio’s London-Style Eggs Florentine Recipe

Eggs Florentine is a deceptively simple and elegant breakfast or brunch classic inspired by Carluccio’s and a cherished London tradition. This version uses a quick immersion-blender hollandaise and an easy method for poaching eggs, so you can enjoy restaurant-style Eggs Florentine at home without stress.

Our London brunch tradition

I miss living in London — that specific, nostalgic kind of missing that highlights afternoons and leaves the annoyances out of the story. One of my favorite memories is a Saturday morning ritual with my eldest. We’d rush to her piano lesson, often just missing the reasonable bus, hop in a black cab, and then make our predictable pilgrimage to Carluccio’s afterward.

After the lesson we’d walk the bright route from West Hampstead toward Rosslyn Hill, cutting through a narrow passage that felt like a little secret path. The ritual was always the same: open the big glass door and choose a sunny seat. We’d hope for our favorite waitress and order the same thing every week.

Always Carluccio’s

Sitting near the windows, the two of us shared Eggs Florentine and a comforting exchange of little confidences. Some mornings the hollandaise was silky and generous; other mornings it was a little stingy. Sometimes the yolks were perfectly runny, sometimes firmer. It didn’t matter — the ritual and the company made the meal special.

Always eggs Florentine

We always ordered the same dish: Eggs Florentine, sometimes with a side of sautéed mushrooms. The big girl loved milky hot chocolate; I often indulged in a small, intense cup of chocolate and a proper coffee. Afterward, we’d stroll the high street, pick up sunglasses or a small gift, and savor the time together. These simple weekends are the heart of the memory behind this recipe.

What you’ll need

Below are the basic ingredients for making Eggs Florentine at home. The dish is flexible, so you can adapt bread choice and sides to your taste.

• Baby spinach: it wilts dramatically, so a generous handful cooks down to a small bed for each serving.
• Good Italian bread: inspired by Carluccio’s; substitute toasted English muffins if preferred.
• White distilled vinegar: a couple of tablespoons in the poaching liquid helps the egg whites set neatly.
• Large eggs: fresh eggs poach best and hold their shape better in the water.
• Immersion-blender hollandaise: makes a quick, stable sauce that is easier and faster than traditional stovetop emulsions.

How to make it

The method is straightforward: gently cook the spinach, poach the eggs, toast the bread, and finish with hollandaise. The following step-by-step instructions will yield reliable, delicious results.

1. Sauté a minced shallot and garlic briefly in olive oil until fragrant.
2. Add the spinach by handfuls and cook, stirring, until just wilted. Season lightly with fine sea salt.
3. Poach eggs in gently simmering water with a little white vinegar so the whites set while yolks remain soft. Bring the water to a brisk simmer, reduce to a near-still surface, and slip each egg in from a small bowl; cook about four minutes for runny yolks.
4. Toast slices of good Italian bread or English muffins. Make the immersion-blender hollandaise while the eggs cook so everything finishes together.
5. Assemble by placing the wilted spinach on toast, gently nestling the poached eggs on top, and spooning hollandaise over each portion. Finish with freshly ground black pepper and a sprinkle of chopped parsley if you like.

Expert tips for poaching eggs

Poaching eggs well is mostly about gentle heat and small techniques that keep whites tidy and yolks runny.

More favorite classic egg recipes

• Prosciutto Eggs Benedict
• Quiche Florentine
• Quiche Lorraine
• Deviled Eggs
• French Scrambled Eggs
• Perfect Scrambled Eggs

Recipe: Eggs Florentine, Carluccio’s London Style

This recipe recreates the comforting brunch dish we always ordered at Carluccio’s. It’s quick enough for a weekend morning and impressive enough for guests.

Ingredients (serves 4)

• 1 tablespoon olive oil
• 1 small shallot, minced
• 1 medium garlic clove, minced
• 12 ounces baby spinach
• Fine sea salt, to taste
• 2 tablespoons white vinegar
• 8 large eggs
• 4 slices good Italian bread (or 4 English muffins, toasted)
• Immersion-blender hollandaise (one recipe)

Instructions

1. Heat olive oil in a 12-inch nonstick skillet over medium-high heat. Add the shallot and garlic and sauté briefly until fragrant.
2. Add the spinach a handful at a time, sprinkle with salt, and stir until just wilted. Remove from heat and keep warm.
3. For poaching, fill a wide sauté pan with about 1 1/2–2 inches of water, add the vinegar, and bring to a brisk simmer. Reduce the heat so the water is nearly still.
4. Crack each egg into a small bowl and gently slip it into the water. Cook undisturbed for about four minutes for runny yolks. Remove with a slotted spoon, drain on paper towels, and trim any stray whites.
5. While eggs cook, toast the bread and prepare the immersion-blender hollandaise.
6. To serve, divide the spinach across the toasted bread, nestle two poached eggs on each portion, spoon hollandaise over the eggs, and finish with black pepper and parsley if you like.

Notes

Serve with sautéed mushrooms or a simple side salad. The dish scales easily; keep the hollandaise warm and reheat gently if needed.

Nutrition (approx.)

Per serving (estimate): 604 kcal; Carbohydrates 53.5 g; Protein 42.4 g; Fat 42.4 g; Fiber 20.7 g. Nutrition values are approximate and depend on exact ingredients and portions used.