Updated date:

How to Make Eggs Florentine With Longanisa and Mushroom

I am a chef on a luxury world cruise liner. I love to cook and write recipes that are inspired by foods from all over the world.

How to make eggs Florentine with longanisa and mushroom

How to make eggs Florentine with longanisa and mushroom

Eggs Florentine is a variation of the classic eggs Benedict recipe. Both recipes include a soft, poached egg and a slightly toasted muffin, but the difference is that the Canadian bacon of eggs Benedict is replaced with spinach. Eggs Florentine, therefore, is generally considered to be the healthier breakfast option.

Today I prepared my home-cooked version of eggs Florentine, but I created a poached egg twist in a bun. The egg twist involved the delicious flavors of mushroom and longanisa. Longanisa is a type of Spanish sausage that has been since been adopted by other countries, which have created their own versions.

Traditionally, egg Benedict is served with hollandaise sauce, but I omitted it as I'm not really a fan of this sauce.

Let me show you the step-by-step procedure for how to make eggs Florentine with longanisa and mushroom.


For the bread:

  • 1 bun, cut in half
  • 1 teaspoon butter

For the spinach mixture:

  • 2 tablespoons water spinach, chopped
  • 1 teaspoon onion, chopped

For the poached egg:

  • 1 egg
  • 2 teaspoons longanisa
  • 1 teaspoon mushroom
  • 1 teaspoon onion

Other ingredients:

  • Salt, to taste
  • Pepper, to taste
  • Cooking oil


For preparation:

  • 1 medium plate
  • 1 small plate
  • Measuring spoons
  • Chopping board
  • Knife

For assembling the poached egg:

  • 1 mug or ramekin or bowl
  • Plastic wrap or cling film

For cooking:

  • Saute pan
  • Pot
  • Tongs
  • Cooking spoon

Cook Time

Prep timeCook timeReady inYields

5 min

10 min

15 min

1 serving


  1. Separate egg yolk and egg white. Set aside.
  2. Heat pan with small amount of oil. Saute onion and water spinach. Season with salt and pepper. Set aside.
  3. In the same pan, saute onion, mushroom, and longanisa. Season with salt and pepper. Remove from the heat.
  4. Add the longanisa mixture into the bowl of egg whites. Mix all the ingredients until well blended.
  5. Bring water to a simmer in a pot.
  6. Arrange plastic wrap in a small bowl, ramekin, or cup. The size of the plastic wrap must be enough to hold the longanisa and egg white mixture, and egg yolk.
  7. Grease the sides of the plastic wrap or cling film with oil to easily release the eggs once cooked.
  8. Transfer half of the longanisa and egg white mixture into the ramekin. Then add the egg yolk. Then pour the remaining mixture.
  9. Carefully tie the ends of the plastic wrap. Make sure that is tight enough to avoid leaking.
  10. Drop it in the simmering water. Cook for about 2 to 4 minutes for soft to hard result.
  11. Turn off the heat and allow it to stay a little bit into the water for 3 to 5 minutes. Depending on the desired result.
  12. While waiting, heat butter in a pan. Toast the sliced bread on both sides.
  13. Start assembling the eggs Florentine with longanisa and mushroom. First, lay down the bottom part of the bread. Line it with sauteed spinach. Unwrap the poached egg and place it on top of the spinach.
  14. Serve it with hollandaise sauce on top if preferred.

Tips and Techniques

  • Use any kind of bread.
  • Replace longanisa with any type of sausage.
  • Add a spoonful of hollandaise on top of the egg if desired.
  • Grease the plastic film with butter to add a layer of flavor.
  • Cook poached eggs in cling film to produce a perfect sphere shape.
Poached eggs on toast

Poached eggs on toast

More Breakfast Recipes With Eggs

© 2018 Travel Chef


Travel Chef (author) from Manila on December 03, 2018:

Hello Liz,

I find it interesting too. For some, there are twists when it comes to ingredients but in reality, everything is the same. Thank you for dropping by!

Liz Westwood from UK on December 03, 2018:

Thanks. It is interesting how different countries name food.

Travel Chef (author) from Manila on December 02, 2018:

Hi Liz,

Longganisa or longaniza originated in Spain but eventually adapted by the countries they used to colonize way back during the old times. In the UK, you call these as sausages. In the US, their version is known as hot dog.

Liz Westwood from UK on December 02, 2018:

This looks tasty. I have not hear of longganisa before.

Travel Chef (author) from Manila on December 02, 2018:

Hello Mary,

I agree with you. The taste of longganisa may vary depending on the region where it originated. Some flavors are sweet, sour, garlicky, and peppery. I love the sweet and garlicky versions. It really appeals my palate. I hope you enjoy your longganisa!

Mary Norton from Ontario, Canada on December 02, 2018:

A friend brought me to a Filipino grocery store here in Toronto and was so happy to find longganisa. I even found out there are so many varieties depending on which province it came from. It was so good to taste it again.

Travel Chef (author) from Manila on December 02, 2018:

Hi Pamela,

I'm glad that I'm not the only one who doesn't really enjoy hollandaise sauce! Lol Actually, I'm happy having a runny yolk for my benedict. Adding hollandaise sauce only makes me feel that my breakfast meal is way too much for my egg consumption for a day. As I'm satisfied to eat at least a single egg for the entire day.

Pamela Oglesby from Sunny Florida on December 02, 2018:

This meal look delicous. I don't particularly care for hollandaise sauce either, but I don't think you need it with this recipe.

Related Articles