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Eggs Benedict Florentine

Eggs Benedict Florentine With Hollandaise Sauce
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  • Author: The Prestons
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: Serves 2 (Makes 4 Eggs Benedict Florentine) 1x

Ingredients

Scale

For the Hollandaise Sauce:

  • 3 large egg yolks
  • 1 tablespoon lemon juice
  • 1/2 cup unsalted butter, melted
  • 1/4 teaspoon salt
  • Pinch of cayenne pepper (optional)

For the Eggs Benedict Florentine:

  • 4 large eggs
  • 1 tablespoon white vinegar
  • 2 English muffins, split and toasted
  • 2 cups fresh spinach
  • 1 tablespoon olive oil
  • 1 clove garlic, minced
  • Salt and pepper to taste
  • 1 tablespoon butter (for toasting muffins)
  • Fresh chives or parsley, chopped (for garnish)

Instructions

Make the Hollandaise Sauce:

  1. Blend Egg Yolks and Lemon Juice:

    • In a blender, combine egg yolks and lemon juice. Blend on low for about 15 seconds until well mixed.

  2. Add Melted Butter:

    • With the blender running, slowly drizzle in the melted butter until the sauce is smooth and thick.
    • Season with salt and a pinch of cayenne pepper. Keep warm until ready to use.

Prepare Spinach:

  1. Sauté Spinach:
    • In a skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant.
    • Add spinach, season with salt and pepper, and cook until wilted (2-3 minutes). Set aside.

Poach the Eggs:

  1. Boil Water:

    • In a saucepan, bring water to a gentle simmer. Add white vinegar.

  2. Poach Eggs:

    • Crack eggs into small bowls. Create a gentle whirlpool in the water and carefully slide each egg into the water.
    • Cook for 3-4 minutes for a runny yolk. Remove with a slotted spoon and drain on a paper towel.

Assemble the Eggs Benedict Florentine:

  1. Toast English Muffins:

    • Lightly butter the toasted English muffins.

  2. Layer Spinach and Eggs:

    • Place sautéed spinach on each muffin half. Top with a poached egg.

  3. Drizzle with Hollandaise Sauce:

    • Generously spoon warm hollandaise sauce over each egg.

  4. Garnish and Serve:

    • Sprinkle with chopped chives or parsley. Serve immediately.

Notes

  • Hollandaise Shortcut: You can make the hollandaise sauce in a double boiler or using an immersion blender for ease.
  • Make-Ahead Tip: Poached eggs can be made ahead of time and reheated in warm water for a quick assembly.
  • Serving Suggestion: Serve with a fresh fruit salad or roasted potatoes for a complete brunch meal.

Find it online: https://zoominrecipes.com/eggs-benedict-florentine/