Low-Carb Eggs Florentine With Roasted Tomatoes

Save money and time by staying home for weekend brunch, with Clean Eating’s eggs Florentine. Poached eggs and a yogurt-based Hollandaise sauce are piled atop roasted tomatoes instead of English muffins for a tasty, low-carb meal.

under 35 mins

Ingredients for servings

  • 4 large tomatoes cored and sliced in half crosswise

  • Salt and pepper to taste

  • 8 large eggs plus 3 egg yolks, divided

  • 1 cup plain, whole-milk Greek yogurt

  • 2 teaspoon lemon juice

  • 1 tablespoon unsalted butter plus 2 teaspoons, divided

  • 0.5 teaspoon dried mustard

  • 2 cup button or white mushrooms halved

  • 3 cup loosely packed spinach

  • 1 tablespoon white vinegar

  • 2 tablespoon chopped fresh chives


  • Preheat the oven to 400°F (204°C). In a baking dish, place tomatoes cut sides up. Mist with cooking spray, and season with salt and pepper. Roast until tender and slightly shriveled about 30 minutes.

  • Meanwhile, place a heatproof bowl over a pot of simmering water; in a bowl, whisk together egg yolks, yogurt, and lemon juice. Cook, whisking often, for 5–8 minutes or until thick. (Note- Mixture will appear thick at first, then will thin out and thicken again.) Remove bowl from heat and whisk in 1 tablespoon plus 1 teaspoon butter and mustard until smooth. Season with additional salt. Cover and set aside.

  • In a large skillet on medium-high, heat the remaining 1 teaspoon butter. Add mushrooms and cook, stirring, until softened, 3–4 minutes. Add spinach, and cook 1–2 minutes, stirring often, until spinach is wilted. Remove from heat, cover and set aside.

  • Poach eggs- Fill a large, shallow saucepan with 3 inches water; bring to a boil. Add vinegar, and reduce heat to medium-low to maintain a gentle simmer. In a small dish, break 1 egg and gently slip into simmering water. Repeat with remaining eggs and cook for 3–4 minutes, or until they reach desired doneness. (Note- It may be easiest to do this in 2 batches of 4 eggs each.)

  • Divide spinach-mushroom mixture among plates and nestle 2 baked tomato halves on top. Top each tomato with a poached egg, then spoon sauce over top and sprinkle with chives.

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