Courgettes Florentine with Easy Hollandaise

Courgettes Florentine with Easy Hollandaise

SERVES: 2 | PREP TIME: 5 min | COOK TIME: 10 min


We use courgettes as the base for this dish to create a seasonal take on the classic eggs florentine. You can also use your summer squash in the same way by slicing it widthways into quarters. Our easy hollandaise is so simple to make and adds a little indulgence to this delicious bank holiday brunch dish!

Courgette FlorentineIngredients:

1 large courgette/summer squash
100g spinach/kale/chard
2 eggs
Salt and pepper
For the easy hollandaise:
2 tablespoons mayonnaise
1 teaspoon dijon mustard
Squeeze of lemon juice
Salt and pepper


1. Prep your ingredients:

  • Wash the courgette and cut in quarters lengthways
  • Wash the greens

2. Mix all the ingredients ‘for the easy hollandaise’ together in a bowl.

3. Heat a little oil in a pan and brown the courgette for 2-3 minutes on both sides leaving it crunchy on the inside.

4. Steam the spinach (or kale or chard) for a few minutes and then remove from heat and set aside in a bowl to stop it from cooking further.

5. To poach the eggs, bring a large pot of water to the boil. Tip the eggs one at a time into a small cup. Swirl the boiling water and add in the eggs while the water is still swirling. Cook for 2-3 minutes then remove with a slotted spoon and drain off the water on a piece of kitchen roll.

6. Assemble the dish by placing the courgettes on a plate, pile on the greens, and carefully put the poached egg on top. Serve with the hollandaise sauce and some toasted sourdough bread and enjoy!