Florentine Benedict Recipe

Toast and butter

Split English muffins and toast until golden. Immediately spread 2 tbs unsalted butter over the warm halves and keep warm in a low oven (about 90–100°C / 200°F).

Prepare tomato

Halve the tomato horizontally. Heat 1 tsp olive oil in a medium nonstick skillet over medium-high heat. Place tomato halves cut-side down and grill 2–3 minutes until charred edges and softened. Season lightly with 1/8 tsp salt and a pinch of pepper. Remove and keep warm.

Sear mushrooms

Thinly slice mushrooms. In the same skillet, add another 1 tsp olive oil if needed and sauté mushrooms over medium-high heat until golden and any liquid has evaporated, about 4–5 minutes. Season with a pinch of salt and pepper. Remove and keep warm.

Blanch asparagus

Trim woody ends from asparagus. Bring a small pot of salted water to a boil, add asparagus and cook 1–2 minutes until bright green and just tender. Immediately transfer to an ice bath to stop cooking, then pat dry. Optionally toss with a little olive oil and salt to finish.

Wilt spinach

Wipe out skillet, add 1 tbs butter over medium heat. Add the spinach and cook 1–2 minutes, stirring, until just wilted. Season with a pinch of salt and pepper. Remove and keep warm.

Set up a double boiler

Fill a saucepan with 1–2 inches of water and bring to a gentle simmer over medium-low heat (do not boil vigorously). Place a heatproof bowl over the saucepan ensuring the bottom of the bowl does not touch the water.

Whisk yolks

In the bowl, whisk together 2 egg yolks, 1 tsp lemon juice, and 0.25 tsp Dijon mustard until slightly thickened. Keep whisking continuously and steadily while warming.

Finish hollandaise

Slowly drizzle the 4 tbs melted butter into the yolks while whisking constantly so the sauce emulsifies and thickens. If the sauce becomes too thick, whisk in a few drops of warm water to reach desired consistency. Season with 0.25 tsp salt and 0.125 tsp cayenne. Keep the hollandaise warm over the double boiler (off heat or very low heat) while you poach eggs and assemble — do not overheat or it will split.

Prepare poaching liquid

Fill a wide shallow sauté pan with about 1 liter of water. Add 0.25 tsp salt and 1 tsp white vinegar. Bring to a gentle simmer — small bubbles on the bottom but not a rolling boil.

Poach eggs

Crack each egg into a small cup. Using a spoon, stir the simmering water to create a gentle whirlpool and slip one egg into the center; repeat for the second egg in a separate spot. Poach eggs 3–3.5 minutes for runny yolks (4 minutes for slightly firmer). Use a slotted spoon to lift and drain eggs on a paper towel briefly.

Build each Benedict

Place a buttered English muffin half on each plate. Top with a grilled tomato half. Divide wilted spinach between the two. Arrange sautéed mushrooms and 3 asparagus spears on each muffin (or fan asparagus across plate).

Top with eggs and sauce

Gently place one poached egg on top of each assembled muffin. Spoon warm hollandaise over each egg, covering the yolk and some of the vegetables. Season with a pinch of black pepper.

Garnish and serve

Sprinkle each serving with the chopped chives. Serve immediately with a lemon wedge on the side for optional squeezing.