Which ingredient defines Eggs Florentine?

Spinach is the ingredient that defines Eggs Florentine.

Eggs Florentine is a variation of eggs Benedict in which spinach is served with the eggs, commonly alongside an English muffin and hollandaise sauce. The eggs are usually poached, although recipes can vary in their presentation.

The word “Florentine” is used in classical cooking to indicate a dish prepared with spinach or served on a bed of spinach. It does not necessarily mean that the recipe originated in Florence. This culinary convention is associated with Catherine de’ Medici, although modern historians treat many stories about her influence cautiously.

Eggs Florentine is often confused with Eggs Benedict, which traditionally uses ham or Canadian bacon, and Eggs Royale, which uses smoked salmon. The spinach is the key distinction in the Florentine version, making the dish a common vegetarian alternative when the sauce and other ingredients are suitable.