Florentine Eggs Benedict

Indulge in the ultimate brunch classic with a twist—Florentine Eggs Benedict! This recipe layers buttery toasted English muffins with garlicky sautéed spinach, perfectly poached eggs, and a velvety homemade hollandaise sauce infused with a hint of lemon and cayenne. The wholesome addition of fresh spinach not only boosts the flavor profile but also adds a nutritious touch to this elegant dish. With step-by-step guidance on poaching eggs and mastering the double-boiler method for hollandaise, this recipe ensures foolproof results. Garnished with a sprinkle of paprika for a pop of color, this savory delight is perfect for breakfast in bed or an upscale brunch with friends. Try this flavorful take on a classic and elevate your morning routine with Florentine Eggs Benedict!

Nutriscore Rating: 63/100

Prep Time:10 mins

Cook Time:20 mins

Total Time:30 mins

Servings: 2

Ingredients

• 2 pieces English muffins
• 2 cups Fresh spinach
• 3 tablespoons Butter
• 1 clove Garlic
• 4 pieces Eggs
• 1 tablespoon White vinegar
• 3 pieces Egg yolks
• 1 tablespoon Lemon juice
• 1 tablespoon Water
• 0.25 teaspoon Salt
• 1 pinch Cayenne pepper
• 1 pinch Paprika (optional)

Directions

Step 1

Split the English muffins in half and toast them until golden brown. Set aside.

Step 2

Melt 1 tablespoon of butter in a skillet over medium heat. Add the minced garlic clove and cook for 30 seconds, until fragrant.

Step 3

Add the spinach to the skillet. Sauté until wilted, about 2-3 minutes. Season with a pinch of salt and set aside.

Step 4

Fill a medium saucepan with water and bring it to a gentle simmer. Add the white vinegar to the water.

Step 5

Crack each egg into a small bowl or ramekin. Gently slide each egg into the simmering water, one at a time. Poach for 3-4 minutes for a runny yolk, or 5-6 minutes for a firmer yolk. Remove the eggs with a slotted spoon and set aside on a plate lined with a paper towel.

Step 6

To make the hollandaise sauce, melt 2 tablespoons of butter in a small saucepan and set aside.

Step 7

In a heatproof bowl, whisk together the egg yolks, lemon juice, water, and salt.

Step 8

Place the bowl over a saucepan of simmering water (double boiler method), ensuring the bowl does not touch the water. Whisk continuously until the mixture thickens slightly and becomes pale, about 2-3 minutes.

Step 9

Remove the bowl from heat and slowly drizzle in the melted butter while whisking constantly. Stir in a pinch of cayenne pepper. Adjust seasoning to taste.

Step 10

To assemble, place a portion of sautéed spinach on top of each toasted English muffin half. Top with a poached egg and generously spoon hollandaise sauce over the egg. Sprinkle with a pinch of paprika if desired.

Step 11

Serve immediately and enjoy your Florentine Eggs Benedict!

Nutrition Facts

Serving size	590.9 grams (590.9g)

Amount per serving	% Daily Value*
Calories	1212

Total Fat 74.20g	95%
Saturated Fat 31.20g	156%
Polyunsaturated Fat 1.10g
Cholesterol 1396mg	465%
Sodium 1866mg	81%
Total Carbohydrate 93.70g	34%
Dietary Fiber 10.10g	36%
Total Sugars 13.80g
Protein 41.40g	83%

Vitamin D 226IU	1128%
Calcium 295mg	23%
Iron 12mg	69%
Potassium 396mg	8%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 55.3%

Protein: 13.7%

Carbs: 31.0%