Eggs Benedict Florentine Recipe
Eggs Benedict Florentine is a delicious twist on the classic Eggs Benedict dish, featuring a bed of garlicky sautéed spinach on an English muffin, topped with a perfectly poached egg and drizzled with creamy Hollandaise sauce.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Breakfast/Brunch
- Method: Stovetop, Microwave, Blender
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Eggs:
- 8 eggs
Sautéed Spinach:
- 1 Tablespoon olive oil
- 2 cloves garlic, minced
- 12 oz. baby spinach
- salt and pepper to taste
English Muffins:
- 4 English muffins
Hollandaise Sauce:
- 4 large egg yolks
- 2 Tablespoons hot water
- 2 Tablespoons fresh lemon juice
- 1 cup salted butter, melted
Instructions
- Boil Water: Boil a kettle of water.
- Poach Eggs: Prepare poached eggs using the cold poached method.
- Prepare Spinach: Sauté garlic in olive oil, then add spinach, season, and cook until wilted.
- Toast Muffins: Toast English muffins until golden.
- Assemble: Place spinach on muffin halves, top with poached egg.
- Make Hollandaise: Blend egg yolks, hot water, and lemon juice. Slowly add melted butter while blending.
- Finish: Drizzle Hollandaise over eggs, garnish as desired, and serve.
Notes
- You can customize this dish by adding your favorite herbs or spices to the Hollandaise sauce.
- Ensure the eggs are fresh for the best poaching results.
Nutrition
- Serving Size: 1 serving
- Calories: 480 kcal
- Sugar: 2g
- Sodium: 610mg
- Fat: 36g
- Saturated Fat: 19g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 435mg
Keywords: Eggs Benedict Florentine, Breakfast, Brunch, Hollandaise Sauce, Poached Eggs, Spinach
Find it online: https://miarosetti.com/eggs-benedict-florentine-recipe/
