Eggs Benedict Florentine Recipe

If you’re looking for a brunch that feels both restaurant-worthy and totally doable at home, you have to try Eggs Benedict Florentine. This recipe takes the luxurious classic you know and love, adds a vibrantly fresh layer of garlicky spinach, and tops it all with a golden, silky blanket of homemade hollandaise. It’s a showstopper that never fails to delight, with rich poached eggs perched on toasted English muffins and a hint of fresh herbs or a pinch of chili flakes for irresistible color and zip. Whether you’re sipping coffee solo or feeding a crowd, Eggs Benedict Florentine always delivers comfort and a little bit of drama on your plate.

Ingredients You’ll Need

Every ingredient in Eggs Benedict Florentine plays a starring role, from the buttery hollandaise to the fresh baby spinach. Keep things simple but high-quality for the most impressive results — each component brings something essential to the final dish, whether it’s richness, brightness, or a pop of green.

• Eggs: The heart of this dish, choose the freshest large eggs you can for beautifully poached results.
• White vinegar: Just a splash helps the egg whites set quickly and neatly when poaching (skip this if you use the microwave method).
• Olive oil: Use a good-quality oil to sauté the spinach, adding both depth and a little fruitiness.
• Garlic: Sautéed briefly, this adds a subtle, aromatic warmth that takes the spinach to another level.
• Baby spinach: The “Florentine” star, wilted spinach offers vibrant color and an earthy note that balances the richness of hollandaise.
• English muffins: Toasted for a sturdy, slightly chewy base with a delicious crunch.
• Fresh herbs or chili flakes: Optional, but they add a splash of green or heat for a memorable finish; think chives, parsley, dill, or even a sprinkle of chili flakes.
• Salt and pepper: Reach for flaky sea salt and fresh-cracked black pepper to really bring out the flavors.
• Egg yolks: You’ll use these for the glorious homemade hollandaise—rich, golden, and smooth.
• Hot water: Just enough to help the hollandaise emulsify and become light and airy.
• Fresh lemon juice: Essential for balancing the butter in the hollandaise with some tart, sunny brightness.
• Salted butter: Melted butter makes the hollandaise sauce lusciously smooth and just salty enough.

How to Make Eggs Benedict Florentine

Step 1: Prepare the Poaching Water

Start by boiling a full kettle of water — you’ll need this hot pour for perfect poached eggs. For a stovetop method, pour enough white vinegar into your saucepan to cover the bottom by about a quarter inch. This simple step makes a big difference, helping the egg whites stay tender and tidy as they poach.

Step 2: Strain and Lower the Eggs

To get restaurant-style poached eggs with perfectly set whites, crack an egg into a fine mesh strainer over a bowl or the sink. Gently shake to remove the thinner whites, then slide the remaining egg carefully into the saucepan with vinegar. Repeat for a second egg, working patiently for the best results.

Step 3: Poach the Eggs

With your eggs at the bottom of the saucepan, carefully pour in boiling water down the sides until the eggs are covered by at least two inches. Cover, bring the burner up to medium-high for one minute, then turn off the heat and let the eggs sit undisturbed for five minutes. When done, use a slotted spoon to transfer them to a paper towel. Repeat as needed, or use a larger pan to poach more at once.

Step 4: Microwave Method for Poaching

If you prefer, you can poach your eggs in the microwave! Fill a microwave-safe mug halfway with hot water, strain an egg as above, then gently lower it into the mug. Cover with a plate and microwave on high for 45 to 60 seconds, depending on your microwave’s efficiency. Remove with a slotted spoon and drain on paper towels.

Step 5: Make the Hollandaise Sauce

Time for the ultimate finishing touch: the hollandaise! In your blender bowl, combine the egg yolks, hot water, and lemon juice. Blend until frothy, about 30 seconds — this builds a light base. With the blender running, slowly drizzle in the melted butter for a creamy, glossy sauce that’s impossible to resist.

Step 6: Wilt the Spinach

In a large sauté pan over medium-high heat, add 1–2 tablespoons olive oil, then toss in the minced garlic for a minute until fragrant. Add the baby spinach and stir-fry just until mostly wilted. Turn off the heat — you want the spinach soft but still a bit vibrant and chunky, not mushy.

Step 7: Toast the English Muffins

Slice and toast your English muffins until golden brown and crisp. You can butter them straight from the toaster or, for extra indulgence, add a tiny dollop of hollandaise to each half — either way, they’ll provide the perfect sturdy base for your layers.

Step 8: Assemble Eggs Benedict Florentine

Now comes the fun part! Pile the warm sautéed spinach on each toasted muffin half, top with a perfectly poached egg, and pour over a generous waterfall of hollandaise. Finish each serving with fresh pepper, a dusting of chili flakes, or a scatter of your favorite fresh herbs.

How to Serve Eggs Benedict Florentine

Garnishes

A flourish of fresh herbs like chives, dill, or parsley adds both bright color and refreshing flavor to your Eggs Benedict Florentine. Feeling spicy? A pinch of chili flakes wakes up the dish and creates an eye-catching contrast. Even a swirl of extra hollandaise on top never hurts!

Side Dishes

Eggs Benedict Florentine truly shines with simple, fresh breakfast sides. Think crispy hash browns, a quick fruit salad, or buttery roasted asparagus. For a lighter touch, add some dressed greens with a citrusy vinaigrette. Everything is better with something lively and crisp on the side.

Creative Ways to Present

Want to impress? Build mini Eggs Benedict Florentine bites on toasted baguette for a brunch platter or serve individual portions in shallow bowls with an extra drizzle of hollandaise for a luxe twist. For a spring gathering, try using rainbow chard or swap in lightly sautéed arugula for the spinach, showing off the glorious green layers.

Make Ahead and Storage

Storing Leftovers

If you find yourself with an extra serving of Eggs Benedict Florentine, tuck the muffins, spinach, and poached eggs into an airtight container, keeping the hollandaise separate. Stored in the refrigerator, they’ll stay fresh for up to one day — just note that the eggs are best enjoyed the day they’re made.

Freezing

Hollandaise and poached eggs don’t freeze well (they can get watery or separate), but you can freeze the toasted English muffins and prepared spinach for up to a month. Defrost in the fridge, then reassemble fresh eggs and hollandaise when you’re ready to serve.

Reheating

Warm the English muffins and spinach gently in a low oven or microwave. If you must reheat poached eggs, do so very briefly in simmering water (about 30 seconds). Hollandaise can be gently warmed over a double boiler, whisking constantly, or in a microwave in 10-second bursts, stirring each time, until just heated through.

FAQs

Can I use frozen spinach instead of fresh?

Absolutely! Thaw and squeeze out as much water as possible, then sauté with the garlic and olive oil. Keep in mind, you’ll want to prepare about half the quantity since frozen spinach is much denser.

Can I make hollandaise without a blender?

Yes! Whisk the yolks, lemon juice, and water in a heatproof bowl over a barely simmering pot of water, then slowly whisk in the melted butter until it’s silky and thick. It just requires a little more elbow grease.

Is there a gluten-free option?

You bet. Swap in your favorite gluten-free English muffins or toast for a gluten-friendly Eggs Benedict Florentine. Everything else in the recipe is naturally gluten-free.

What’s the best way to poach several eggs at once?

Use a wide, deep saucepan with more space so you can poach up to four eggs at a time without crowding. Make sure the water covers the eggs by at least two inches and keep the water gently simmering for tender results.

Can I make any components ahead?

You can toast the muffins and sauté the spinach a day ahead, storing them in the fridge. Hollandaise and poached eggs are best fresh, but you can make them in the morning and assemble everything just before serving for a low-stress brunch.

Final Thoughts

Eggs Benedict Florentine is one of those dishes that feels both classic and endlessly adaptable — and once you taste the blend of runny yolk, sumptuous spinach, and lemony hollandaise, you’ll crave it again and again. Give this brunch favorite a spot at your next gathering or treat yourself to a cozy morning feast, and don’t be surprised if it becomes your go-to way to start the weekend!

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