Chicken Florentine Benedict Recipe
grilled chicken, garlic creamed spinach, parmesan cheese, poached eggs & housemade hollandaise.
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Ingredients
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Main Ingredients
Method
Preparation
- 1
Grill the Chicken
Season the chicken breasts with salt and pepper. Grill over medium heat for about 6-7 minutes on each side or until fully cooked. Let it rest, then slice.
- 2
Prepare the Creamed Spinach
In a skillet, sauté minced garlic in a little olive oil. Add fresh spinach and cook until wilted. Stir in grated parmesan and a splash of cream until creamy. Season with salt and pepper to taste.
- 3
Poach the Eggs
Bring a pot of water to a gentle simmer. Crack the eggs into small bowls, then gently slide them into the water. Poach for 3-4 minutes until whites are set but yolks remain runny. Remove with a slotted spoon.
- 4
Make the Hollandaise Sauce
In a heatproof bowl, whisk egg yolks and lemon juice. Place over a pot of simmering water and whisk until thickened. Slowly drizzle in melted butter while whisking until emulsified. Season with salt and cayenne.
- 5
