Eggs Florentine with Avocado Hollandaise
Prep time
Cook time
Total time
Recipe type: Whole30, Paleo, Breakfast, Brunch
Serves: 2
  • Avocado 1 each
  • Hot Water .25 cup (60 ml)
  • Juice from 1 Lemon
  • Salt .25 TSP
  • Ghee 3 TBSP
  • Eggs, Poached 4 each
  • Spinach 4 cups (120 g)
  • Garlic Cloves, Minced 3 each
  • Shallot, Minced 2 each
  • Tomato, Sliced 1 each
  • Black Pepper and Sea Salt to Taste
  1. Add the avocado, hot water, lemon juice, salt and 2 TBSP of the ghee to a blender or food processor to make the hollandaise. Blend until smooth and creamy.
  2. Melt the remaining TBSP of ghee in a medium saucepan and add the garlic and shallot sautéing until fragrant.
  3. Add the spinach and stir to combine. Cook just until spinach is wilted and not overly mushy!
  4. In the meantime, poach your eggs or cook to your desired liking.
  5. Build your plates with half of the spinach mixture on each and then top with a few slices of tomato, followed by the eggs and a generous portion of the avocado hollandaise sauce.
  6. Add salt and pepper to taste and enjoy
  7. There will be some leftover hollandaise which should keep well in the fridge for about 3-5 days and goes well on other egg creations as well!
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