Why You’ll Love This Recipe
Eggs Benedict Florentine takes the beloved Eggs Benedict and adds a burst of green goodness with fresh spinach. The creamy hollandaise sauce pairs perfectly with the perfectly poached eggs and the hearty English muffin base. It’s the ultimate comfort food for breakfast or brunch, and although it sounds like a fancy dish, it’s surprisingly easy to make with a few simple steps. Whether you’re cooking for a special occasion or just craving something indulgent, this recipe is sure to deliver.
Ingredients
- 4 large eggs
- 2 English muffins, split and toasted
- 2 cups fresh spinach
- 1 tablespoon olive oil
- 1 tablespoon white vinegar (for poaching eggs)
For the Hollandaise Sauce:
- 3 large egg yolks
- 1 tablespoon lemon juice
- 1/2 cup unsalted butter, melted
- Salt, to taste
- Black pepper, to taste
- A pinch of cayenne pepper (optional)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Prepare the spinach: In a skillet, heat olive oil over medium heat. Add the fresh spinach and sauté until wilted, about 2-3 minutes. Remove from heat and set aside.
- Toast the English muffins: While the spinach is cooking, split the English muffins in half and toast them until golden brown. Set them aside on a plate.
- Prepare the hollandaise sauce:
- In a bowl, whisk together the egg yolks and lemon juice until pale.
- Place the bowl over a pot of simmering water (double boiler style), ensuring the bowl doesn’t touch the water to prevent curdling.
- Gradually whisk in the melted butter until the sauce is smooth and creamy.
- Remove from heat and season with salt, black pepper, and a pinch of cayenne pepper if you like a little spice. Keep warm.
- Poach the eggs:
- In a pot, bring water to a gentle simmer and add the white vinegar.
- Crack one egg into a small bowl and gently slide it into the simmering water. Repeat with the remaining eggs.
- Poach the eggs for about 3-4 minutes, or until the whites are set and the yolks remain runny. Remove each egg carefully with a slotted spoon and drain any excess water.
- Assemble the dish:
- Place each toasted English muffin half on a plate.
- Layer the sautéed spinach on each muffin half and top with a poached egg.
- Drench in hollandaise:
- Generously drizzle the warm hollandaise sauce over the poached eggs.
- Serve immediately: Enjoy your Eggs Benedict Florentine while it’s warm and fresh!
Servings and Timing
- Servings: 2 servings
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
Variations
- Add protein: Add a slice of smoked salmon to the muffins for an extra layer of flavor.
- Vegan version: Use vegan butter and a tofu-based hollandaise sauce to make this dish vegan-friendly.
- Spinach alternatives: If you don’t like spinach, try substituting with arugula or kale for a similar texture and flavor.
- Cheese lovers: Add a sprinkle of grated Parmesan or Gruyère on top of the spinach before layering the poached eggs for a cheesy twist.
Storage/Reheating
- Storing: This dish is best served fresh, but if you have leftovers, store them in an airtight container in the refrigerator for up to 1 day. The hollandaise sauce can be stored separately for up to 2 days.
- Reheating: Reheat the poached eggs gently by placing them in warm water for a few minutes. Warm the hollandaise sauce in a double boiler or microwave in short intervals, stirring between.
FAQs
Can I use store-bought hollandaise sauce?
Yes, store-bought hollandaise sauce can save time, but homemade hollandaise is much creamier and fresher.
How do I make perfect poached eggs?
To make perfect poached eggs, use fresh eggs and add a bit of white vinegar to the simmering water to help the egg whites coagulate. Don’t stir the water; just let the eggs gently cook for about 3-4 minutes for a soft, runny yolk.
Can I make the hollandaise sauce ahead of time?
Hollandaise sauce is best made fresh, but you can store it in the refrigerator for up to 1-2 days. Gently reheat it on the stove over low heat, whisking constantly.
Can I use other greens instead of spinach?
Absolutely! You can swap the spinach for arugula, kale, or even sautéed mushrooms, depending on your preference.
How do I get the hollandaise sauce smooth and creamy?
The key to a smooth hollandaise is to add the melted butter slowly and whisk constantly while over the simmering water. Patience is key, and make sure the water isn’t too hot or it may curdle the sauce.
Conclusion
Eggs Benedict Florentine is a sophisticated yet simple dish that brings together all the comforting flavors of a classic Eggs Benedict, with a delightful twist of greens. The creamy hollandaise sauce, tender poached eggs, and sautéed spinach all come together perfectly on a toasted English muffin. Whether you’re serving it for brunch or a special occasion, this recipe is sure to impress and satisfy. Give it a try and indulge in a deliciously decadent breakfast!
Eggs Benedict Florentine: An Amazing Ultimate Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 2 servings
- Category: Breakfast, Brunch
- Method: Poaching, Toasting, Sautéing, Making Sauce
- Cuisine: American
- Diet: Vegetarian
Description
Eggs Benedict Florentine is a delicious twist on the classic Eggs Benedict, with sautéed spinach, creamy hollandaise sauce, and perfectly poached eggs served on toasted English muffins. A rich and satisfying dish perfect for breakfast or brunch.
Ingredients
4 large eggs
2 English muffins, split and toasted
2 cups fresh spinach
1 tablespoon olive oil
1 tablespoon white vinegar (for poaching eggs)
3 large egg yolks
1 tablespoon lemon juice
½ cup unsalted butter, melted
Salt, to taste
Black pepper, to taste
A pinch of cayenne pepper (optional)
Instructions
- In a skillet, heat olive oil over medium heat. Add spinach and sauté until wilted, about 2-3 minutes. Remove from heat and set aside.
- Split the English muffins and toast them until golden brown. Set aside on a plate.
- In a bowl, whisk together egg yolks and lemon juice until pale. Place the bowl over a simmering pot of water (double boiler style), ensuring the bowl doesn’t touch the water. Gradually whisk in the melted butter until smooth. Season with salt, pepper, and cayenne pepper (if using). Keep warm.
- In a pot, bring water to a gentle simmer and add white vinegar. Crack each egg into a small bowl and gently slide into the water. Poach for about 3-4 minutes until the whites are set and yolks remain runny. Remove eggs with a slotted spoon and drain excess water.
- Place each toasted muffin half on a plate. Layer with sautéed spinach and top with poached eggs.
- Generously drizzle the warm hollandaise sauce over the eggs.
- Serve immediately and enjoy!
Notes
For a protein boost, add a slice of smoked salmon on the muffins.
To make it vegan, use vegan butter and a tofu-based hollandaise sauce.
For a cheesy twist, sprinkle Parmesan or Gruyère cheese on top of the spinach before layering with poached eggs.
If you have leftover hollandaise sauce, store it separately in the fridge for up to 2 days. Reheat gently before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 550mg
- Fat: 35g
- Saturated Fat: 16g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 17g
- Cholesterol: 370mg
