Steak and Eggs Florentine

  • Yield : 4 servings
  • Cook Time : 30m
  • Ready In : 30m
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Nutritional Info

This information is per serving.

  • Calories

  • Fat

    56 grams
  • Saturated Fat

    25 grams
  • Cholesterol

    564 milligrams
  • Sodium

    690 milligrams
  • Carbohydrate

    28 grams
  • Fiber

    2 grams
  • Protein

    43 grams
  • Sugar

    2 grams


  • 1 tablespoon vegetable oil
  • 1 pound sirloin steak (1/2 to 1 inch thick)
  • Kosher salt and freshly ground pepper
  • 8 cups baby spinach (about 5 ounces)
  • 4 English muffins, split and toasted
  • 8 large eggs, plus 1 egg yolk
  • 1 stick cold unsalted butter, cut into cubes
  • Juice of 1/2 lemon
  • 1 teaspoon chopped fresh tarragon
  • 2 tablespoons white wine vinegar


Step 1

Bring 3 inches of water to a boil in a large wide pot. Heat the vegetable oil in a large nonstick skillet over high heat until very hot. Season the steak with salt and pepper, add to the skillet and cook until browned, 2 to 4 minutes per side for medium rare. Remove to a cutting board to rest.

Step 2

Reduce the heat under the skillet to medium; add the spinach and 2 tablespoons water and cook, stirring occasionally, until wilted, about 2 minutes. Season with salt and pepper. Divide the English muffin halves among plates and top with the spinach. 

Step 3

Meanwhile, combine the egg yolk, butter, lemon juice and 1 tablespoon water in a small saucepan over medium heat. Cook, whisking, until the butter melts and the sauce thickens, about 3 minutes. Add the tarragon and season with salt and pepper. Cover and keep warm.

Step 4

Add the vinegar to the boiling water, then reduce the heat to maintain a gentle simmer. Crack an egg into a small bowl or ramekin and carefully slide the egg into the water; repeat with the remaining eggs. Cook until the whites are set but the yolks are still jiggly, about 3 minutes. Remove the eggs with a slotted spoon, blot the bottoms dry on a kitchen towel and place on the English muffins. 

Step 5

Slice the steak against the grain and divide among the plates. Spoon the sauce over the eggs.

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