I’m developing quite the archive of delicious breakfast sandwiches here on Crunch Time Kitchen, which is good because breakfast sandwiches should be in your arsenal for quick meals. This Eggs Florentine Sandwich is a completely different twist on the classic.

I generally like to add a protein to my sandwiches, like sausage or bacon, or I leave it with just egg and cheese (like the hodgman breakfast sandwich) but a veggie-packed version is a nice twist.

This is a super fast sandwich and definitely not something you can find at your local drive-thru sandwich slinger!

What is eggs florentine?

Eggs florentine is a classic twist on eggs benedict where instead of ham or bacon, you add a heap of sauteed, garlicky spinach to the English muffin which gets topped with poached eggs and hollandaise sauce. (Here’s a version I like).

I love the flavors in an eggs florentine dish but obviously it isn’t exactly a weekday breakfast with the poached eggs and hollandaise sauce (unless your weekdays are different than mine)!

But, we can take the basics and turn it into a great sandwich!

Cooking the spinach for eggs florentine

I use simple baby spinach for this dish because it’s easy to cook and measure and you don’t have to worry about trimming the stems off of adult spinach.

Cooking spinach for sandwich.

Cooking the spinach is very easy for this sandwich. Add a drizzle of oil to a griddle or skillet and then add the spinach over medium heat. Season with salt and the spinach will start to wilt down pretty quickly. After about two minutes, you can remove the spinach or set it to the side and work on the eggs.

Garlic Note: I’m a garlic guy so I added a clove of garlic to my spinach as it sauteed. If you don’t want morning garlic breath, obviously leave this out.

How to make good breakfast sandwich eggs

There are a million ways to make eggs for breakfast sandwiches. You can make an over-easy egg if you like the runny yolk in the sandwich (see my bacon strawberry breakfast sandwich), but mostly I like to use scrambled eggs.

Whether you use one egg or two is up to you. One is sufficient for sure, but if you want a piled-high Florentine breakfast sandwich, use two. I used two for these photos.

Whisk the eggs really well so they are a single texture or consistency and then cook them in a skillet or on a griddle with butter (or nonstick spray). As they set, use a spatula to fold them into the shape of your sandwich.

Cooking eggs for breakfast sandwich.

In my opinion a good egg sandwich has an egg that is set on the outer parts but still slightly soft in the center. Folding the egg over with some feta inside does the trick for this.

Folding egg with cheese.

Once you have your egg slightly in the shape of your sandwich, let it continue to cook on the griddle or skillet for a minute or two and then you might need to trim off a bit of it to fit the sandwich (if you are using two eggs).

Now you can proceed with your Florentine Breakfast Sandwich!

Tips for making a delicious breakfast sandwich

Here are my tried and true tips for making a great breakfast sandwich.

  • Toast your English Muffin but don’t overtoast it. A crunchy muffin it’s what you want.
  • Make sure to add some fat to the muffin as they can be very dry. I used whipped cream cheese for this version, but mayonnaise is also good. (trust me it’s good!)
  • If you are using a default cheese, American cheese is excellent. I used feta for this because I wanted the saltiness.
  • Wrap up a sandwich in foil and it will get even better as it rests for a few minutes.


While the ingredient list is pretty short, here are some smart substitutions you could try!

  • Instead of a muffin, use a medium tortilla to make a breakfast wrap.
  • Change up the cheese with goat cheese, gouda, or even Parmesan.
  • Use egg whites instead of whole eggs if you want less calories. (Egg white cooking tutorial)
  • Make it spicy with red pepper flakes or pickled jalapenos.
Stacking up the sandwich ingredients.

Storing the florentine breakfast sandwich for on-the-go

I usually scarf my sandwich down right away, but truth be told most breakfast sandwiches are better if you wrap them tightly in foil and let them rest for a few minutes. This one is great if you wrap it and then dig in 5-10 minutes later.

Just don’t wait too long or it’ll get cold.

Where are my breakfast sandwich people at? This is a must-try!

Wrapped breakfast sandwich.

Egg Florentine Breakfast Sandwich

5 from 1 vote
Author: Nick Evans
Servings: 1 sandwich
Prep Time: 2 minutes
Cook Time: 8 minutes
Total Time: 10 minutes
Eggs Florentine is traditionally an eggs benedict dish but I like to take the same ingredients and make a great breakfast sandwich with them!


  • 1 nonstick skillet


  • 1 English Muffin, toasted
  • 1 tablespoon cream cheese, softened or whipped
  • 2 teaspoons butter, for cooking
  • 1 cup baby spinach
  • 1 small clove garlic, sliced
  • 1-2 large eggs, scrambled
  • 2 tablespoons feta cheese
  • Salt and pepper, to taste


  • Toast English muffin either in a toster or on a griddle with a drizzle of oil or a little butter. Don't butter it if you are using a toaster!
  • Heat a small or medium skillet over medium heat. I use a cast iron griddle for this. When warm, add 1 teaspoon butter. Once melted add garlic and cook for a minute. Then add spinach and cook until wilted. Season with a pinch of salt.
  • Whisk egg(s) until they are a smooth consistency. When spinach is done, remove it from the pan or move it to a different section of the griddle. Add another teaspoon of butter (or nonstick spray) and pour in eggs. Allow to cook for a minute and hten sprinkle with feta cheese. Fold eggs over to match the size of your muffin. Some overhang is good! Allow to cook for a minute to finish cooking eggs.
  • Top eggs with spinach. Smear english muffin with cream cheese and transfer eggs and spinach to English muffin.
  • Serve immediately or wrap tightly in foil or parchment paper for later.


Serving: 1sandwich | Calories: 372kcal | Carbohydrates: 32g | Protein: 21g | Fat: 18g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 226mg | Sodium: 857mg | Potassium: 376mg | Fiber: 2g | Sugar: 2g | Vitamin A: 3343IU | Vitamin C: 9mg | Calcium: 158mg | Iron: 2mg
Course: Breakfast
Cuisine: American, French

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Here are a few other great recipes to try!