Eggs Benedict Florentine Recipe
Indulge in our delightful Eggs Benedict Florentine, featuring perfectly poached eggs resting atop a bed of fresh spinach and artfully draped with velvety hollandaise sauce. Served on a toasted English muffin, this classic dish is a harmonious blend of creamy, savory, and earthy flavors, making it the perfect choice for a luxurious brunch experience.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
For the Eggs Benedict Florentine
Method
Preparation Steps
- 1
Prepare the Spinach
In a skillet, melt the butter over medium heat. Add the fresh spinach and cook until wilted, about 3-4 minutes. Season with salt and pepper to taste. Remove from heat and set aside.
- 2
Toast the English Muffins
Split the English muffins in half and toast them until golden brown.
- 3
Poach the Eggs
Fill a saucepan with water and add the white vinegar. Bring to a gentle simmer. Crack each egg into a small bowl, then gently slide it into the simmering water. Poach the eggs for about 3-4 minutes or until the whites are set but the yolks remain runny. Remove the eggs with a slotted spoon and place them on a paper towel to drain.
- 4
- 5
Serve
Serve immediately while warm and enjoy your Eggs Benedict Florentine!
