Jul 13 2026
Restaurants›Absinthe Brasserie & Bar›Eggs Benedict Florentine Recipe

Eggs Benedict Florentine Recipe

Inspired by Absinthe Brasserie & Bar
Time1h
Serves2

Immersion-Circulated Eggs, Pain De Mie Toast, Spinach, Smoked Ham, Crispy Duck Fat Potatoes

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Ingredients

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Eggs

Toast

Spinach

Ham

Potatoes

Hollandaise Sauce

Method

Prepare the Potatoes

  1. 1

    Crispy Duck Fat Potatoes

    Melt duck fat in a skillet over medium heat. Add diced potatoes and season with salt and pepper. Cook until golden and crispy, about 20 minutes.

Cook the Spinach

  1. 2

    Sauté Spinach

    In a separate pan, heat olive oil over medium heat. Add minced garlic and sauté for 1 minute. Add spinach and cook until wilted, about 3 minutes. Season with salt and pepper.

Poach the Eggs

  1. 3

    Immersion-Circulated Eggs

    Set immersion circulator to 63°C (145°F). Place eggs in their shells in the water bath for 45 minutes. Carefully crack them open into a bowl.

Make the Hollandaise Sauce

  1. 4

    Whisk Together

    In a bowl, whisk egg yolks and lemon juice together. Gradually whisk in melted butter until the sauce thickens. Season with salt.

Assemble the Eggs Benedict

  1. 5

    Final Assembly

    Toast Pain de Mie slices in butter until golden. Layer the toasted bread with smoked ham, sautéed spinach, and poached eggs. Drizzle with hollandaise sauce and serve with crispy duck fat potatoes on the side.

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