My 3 Monsters: Mothers Day Brunch: Easy Eggs Florentine & Orange Juice Smoothies
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Mothers Day Brunch: Easy Eggs Florentine & Orange Juice Smoothies

My favorite Mothers Day tradition in our house is that my husband and children cook breakfast or brunch for me before church.  Sometimes they have to wake me up when the food is ready, but often I just lay in bed listening them to them working together in the kitchen, excitedly preparing a delicious meal.  I love those sounds more than almost anything.  

But don't be fooled.  I love the food, too.  My husband goes all out for me on Mothers day.  Years ago he found a recipe for Eggs Florentine {all on his own!} and that has become sort-of a tradition itself. Serve that with a bowl of fresh fruit {or an edible fruit centerpiece} and Orange Juice Smoothies.  Set the table with some pretty cloth napkins and you'll have one happy mama!

Easy Eggs Florentine Recipe at

{Gotta love the photo torn from a magazine with the recipe, right?}

Easy Eggs Florentine
6 English muffins
12 slices American cheese
1 Tbsp. butter
2 Tbsp. onion, minced
2 10 ox. pkgs. frozen spinach, defrosted and excess water drained
salt and pepper to taste
1 Tbsp. white vinegar
12 lg. eggs

Preheat the oven's broiler to high and position one of the racks 4-6 inches below it.  Arrange the 12 English muffin halves, cut side up, on a baking sheet and top each with a slice of cheese.  Broil 2-5 minutes, until cheese is melted and muffins are warm.

Melt the butter in a large skillet and add onions, stirring often until onions soften {about 5 min.}.  Add spinach and cook an additional 5 minutes.  Season with salt and pepper.  Keep warm over very low heat until you are ready to assemble the dish.

Fill a medium skillet half full of water.  Add the vinegar and bring to a boil.  Adjust heat to keep liquid simmering.  Crack each egg into a small bowl and gently slide into the hot water, one at a time.  Cook eggs until whites are completely set and the yolks begin to thicken, but are not cooked through {3-5 min.} Remove eggs from the skillet and drain well.  

To assemble, top each toasted English muffin half with a scoop of the sauteed spinach.  Gently place a poached egg on top of each one.  Season with salt and pepper to taste.  For an extra special touch, ladle hollandaise sauce over the eggs and serve immediately.  Serves 6.

Microwave Hollandaise Sauce
{my mother-in-law's delicious recipe!}
3 egg yolks
1/2 C. melted butter
1/4 tsp. salt
2 Tbsp. lemon juice
2 Tbsp. hot water
tiny pinch of cayenne pepper

Beat egg yolks until smooth, but not fluffy.  Add remaining ingredients.  Cook in microwave, stirring every 30 seconds, until sauce begins to thicken.  Sauce will thicken more as it cools.  If you accidentally over cook it and it separates, you can usually save it by beating in one more egg yolk.

Orange Juice Smoothies
{like Orange Julius!}
1/2 can frozen orange juice concentrate
1 C. water
1 C. milk
1 C. ice cubes
1/2 C. sugar
1 tsp. vanilla extract

Place all ingredients in a blender and blend until smooth.  Serve immediately.

In case you missed my earlier posts this week, check out my fun Mothers Day gift ideas:  Giant Fortune Cookies, Eco-Friendly Cleaning Products, Printable Note Cards, and Edible Fruit Bouquets.  Have a great weekend, friends!

I'll be linking this post up here:


  1. Sounds delicious! I'm always looking for a good egg recipe, I will be pinning this :)


    1. I can't wait for tomorrow morning when my kiddos make this for me. Thanks for stopping by!


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