Florentine Benedict Recipe
Poached eggs, hollandaise & spinach on an English muffin
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Ingredients
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Eggs and Spinach
Hollandaise Sauce
Assembly
Method
Eggs and Spinach
- 1
Poach the Eggs
In a large saucepan, bring 4 cups of water to a gentle simmer. Add 1 tsp of salt. Crack each egg into a small bowl and gently slide them into the simmering water. Poach the eggs for about 3-4 minutes until the whites are set but the yolks are still runny. Remove the eggs with a slotted spoon and set aside.
- 2
Sauté the Spinach
In a skillet, heat 1 tbsp of olive oil over medium heat. Add 4 cups of fresh spinach and sauté until wilted, about 2-3 minutes. Season with a pinch of salt. Remove from heat.
Hollandaise Sauce
- 3
Prepare the Hollandaise Sauce
In a small saucepan, melt 1 cup of unsalted butter over low heat. In a separate bowl, whisk together 3 egg yolks, 1 tbsp of lemon juice, 1 tsp of Dijon mustard, a pinch of salt, and a pinch of white pepper. Slowly drizzle in the melted butter while whisking continuously until the sauce is thick and creamy. Keep warm.