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Scrambled Eggs Florentine with Hollandaise

Scrambled Eggs Florentine with Hollandaise

  • Author: Jill Hillhouse CNP, with Lisa Cantkier CHN


I really can’t think of a better way to start holiday ideas than with protein from eggs provided by free-range hens. Hen eggs, phytonutrient packed tomatoes and spinach, all drizzled with a rich, creamy, buttery sauce. Forget the English muffin. This paleo scrambled eggs florentine recipe is clean eating at its best for the entire family.


  • Eggs
  • 1 tablespoon extra virgin olive oil
  • 4 cups packed baby spinach
  • 1 tablespoon grass-fed butter
  • 4 large free-range eggs, beaten
  • 1 tomato, sliced
  • Freshly ground black pepper
  • Easy Hollandaise
  • ¾ cup grass-fed better
  • 2 large free-range egg yolks
  • 1 tablespoon freshly squeezed lemon juice
  • OPTIONAL: ¼ teaspoon cayenne pepper
  • 1 tablespoon warm water, if needed
  • EQUIPMENT: Immersion blender (see below notes in case you don’t have an immersion blender)


  1. Eggs
  2. In a large skillet, heat the oil over medium heat.
  3. Add spinach and cook, turning spinach with tongs, for about 2 minutes or until dark green and wilted.
  4. Remove from heat and cover to keep warm.
  5. In another skillet, melt the butter over medium heat.
  6. Add eggs and cook, stirring and scraping from the bottom of the pan, until eggs are fluffy and still look a little wet but are not runny.
  7. Place half the tomato slices on each plate.
  8. Pour off any liquid from the spinach, give the spinach a little squeeze and place on top of the tomatoes.
  9. Place scrambled eggs on top, dividing evenly.
  10. Easy Hollandaise
  11. In a small saucepan, melt butter over medium-low heat. Heat, swirling, until warm but not bubbling.
  12. Pour into a spouted measuring cup.
  13. Place egg yolks, lemon juice and cayenne (if using) in a tall container (see below note).
  14. Using the immersion blender, pulse about 10 times to combine.
  15. With the blender running, gradually drizzle in warm butter, blending until the sauce emulsifies and thickens (about 1 minute).
  16. If the sauce becomes too thick when all the butter is added, blend in some warm water.
  17. Serve immediately or transfer to a glass jar and keep warm in a hot water bath for up to 1 hour (see below note.)
  18. If serving immediately, top each plate of eggs with 4 tablespoons of the Easy Hollandaise and season with pepper.
  19. Enjoy!


If your butter gets too hot in step 9, it could curdle the sauce. Make sure to melt it over medium-low heat so it doesn’t bubble.

An immersion blender is the easiest way to make this sauce. Use the blending container it comes with or a tall glass jar with an opening big enough to fit the blender, such as a wide-mouth mason jar.

If you don’t have an immersion blender, you can use a regular blender or a food processor to make the sauce. Drizzle in the warm butter through the feed tube.

Keeping the hollandaise warm over direct heat may cause it to split, so keep it warm indirectly in a glass jar set in a pan of hot water.

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Tina Turbin

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