Florentine Eggs Benedict Recipe

Prep and Sauté Spinach

Rinse and spin dry the baby spinach. Finely mince the garlic. Warm a large skillet over medium heat and add 1 tablespoon olive oil. Add the garlic and cook 20–30 seconds until fragrant, taking care not to brown. Add the spinach in batches, tossing until wilted, about 2–3 minutes total.

Season & finish: Remove from heat. Stir in crumbled feta, 1 teaspoon salt, 1/2 teaspoon black pepper and 1 teaspoon lemon juice. Keep warm while you poach the eggs (cover loosely).

Poaching setup

Bring 4 cups water and 1 tablespoon white wine vinegar to a gentle simmer in a wide shallow pan. The water should have small bubbles on the bottom but not a rolling boil. Add 1/4 teaspoon salt.

Poach eggs

Crack each egg into a small ramekin. Create a gentle whirlpool in the simmering water with a spoon, then slip one egg into the center. Repeat with remaining eggs if space allows (do in two batches if needed). Poach each egg 3 minutes for runny yolks or 3 1/2–4 minutes for slightly firmer yolks. Use a slotted spoon to remove eggs and transfer to a warm plate lined with paper towel to drain.

Toast muffins

Split the English muffins and toast until golden. Spread 2 tablespoons butter over the hot halves so it melts into the nooks.

Assemble Florentine Eggs Benedict

Divide the warm spinach and feta mixture evenly between the four muffin halves (about 2 halves per person if serving 2). Place a poached egg on top of each spinach-topped muffin half. Spoon 2–3 tablespoons of warm hollandaise over each egg (see Hollandaise directions). Garnish with minced chives and a light dusting of smoked paprika if using. Serve immediately.

Prepare a double boiler

Bring a small pot of water to a simmer. Use a heatproof bowl that fits over the pot without touching the water. Melt the unsalted butter and keep it warm; you can clarify it slightly by skimming foam, but this is optional.

Whisk yolks and lemon: In the bowl, whisk together 3 egg yolks, 1 tablespoon fresh lemon juice and 1/2 teaspoon Dijon mustard until slightly thickened.

Cook gently: Place the bowl over the simmering water (off direct heat contact). Whisk constantly and slowly stream in the warm melted butter in a thin steady stream until the sauce thickens and emulsifies, about 4–6 minutes. If the sauce becomes too thick, whisk in a teaspoon or two of warm water to adjust consistency. Remove from heat.

Season: Stir in 1/4 teaspoon salt and 1/8 teaspoon white pepper or a pinch of cayenne. Taste and adjust lemon or salt as desired. Keep the hollandaise warm (not hot) until serving; if it cools or separates, whisk gently over a warm water bath to bring back together.