Candida Diet Friendly Eggs Florentine with Poached Eggs

Total time45 min

Prep time20 min

Cook time25 min

Candida Diet Friendly Eggs Florentine with Poached Eggs

Eggs Florentine is one of those brunch showstoppers that usually feels completely off-limits when you're avoiding grains, sugar, and dairy — but this version is built from the ground up to work without any of those compromises. The base is a tender, grain-free round made from almond flour and coconut flour, baked until golden and sliced in half just like a classic English muffin. Garlicky wilted spinach goes on next, followed by perfectly poached eggs with soft, runny yolks that break open beautifully at the table. The real star is the hollandaise, which swaps butter for full-fat coconut cream and gets its brightness from apple cider vinegar — it's silky, rich, and genuinely hard to distinguish from the traditional version. Apple cider vinegar does double duty here, appearing in the muffin batter, the hollandaise, and the poaching water, making it a quietly essential ingredient throughout the whole dish. This recipe serves two, so it's ideal for a special weekend breakfast or an impressive brunch for a friend who gets it. Every component is made fresh and from scratch, which means you know exactly what's in every bite.

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Ingredients

2 servings

For the almond flour muffins

1 cup almond flour
Bob's Red Mill Super-Fine Almond Flour Bob's Red Mill Super Fine Natural Almond Flour - 16 Oz Bob's Red Mill Super Fine Almond Flour - 32 Oz Blue Diamond Almond Flour Finely Sifted - 1 Lb King Arthur Gluten Free Almond Flour - 16 Oz
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2 tbsp coconut flour
½ tsp baking soda
¼ tsp fine sea salt
2 large eggs
2 tbsp coconut oil, melted
1 tbsp apple cider vinegar

For the hollandaise

3 pasteurized egg yolks
½ cup full-fat coconut cream
1 tbsp apple cider vinegar
¼ tsp fine sea salt
⅛ tsp cayenne pepper

For the spinach

5 oz fresh baby spinach
1 tbsp olive oil
2 cloves garlic, minced
salt and pepper, to taste

For the poached eggs

4 large eggs
1 tbsp apple cider vinegar

For serving

fresh chives, chopped (optional)

Instructions

1
Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper. In a medium bowl, whisk together the almond flour, coconut flour, baking soda, and salt until combined. Add the 2 eggs, melted coconut oil, and 1 tbsp apple cider vinegar, and stir until a thick, uniform batter forms.
2
Scoop the batter into 4 equal rounds on the prepared baking sheet, each about 3 inches in diameter and 1/2 inch thick. Bake for 12–14 minutes, until the tops are set and a toothpick inserted in the center comes out clean. Transfer to a wire rack and let cool for 5 minutes, then slice each round in half horizontally.

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