Florentine Benedict Recipe

Inspired by Cafeteria 15L

Time30m

Serves2

poached eggs, spinach, tomatoes, english muffin, hollandaise, breakfast potatoes

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Ingredients

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Ingredients

4 pieces Large eggs

2 cups Fresh spinach

1 cup Cherry tomatoes

2 pieces English muffins

1 stick Butter

3 pieces Egg yolks

1 tbs ReaLemon lemon juice

1 tsp Celtic sea salt

1 tsp White pepper

2 cups Breakfast potatoes

Method

Directions

Prepare the Potatoes

Begin by cooking the breakfast potatoes. Dice the potatoes and boil in salted water until tender. Drain and sauté in a skillet with a little oil until golden brown and crispy. Set aside.

Poach the Eggs

In a pot of simmering water, carefully crack the eggs into the water and poach for about 3-4 minutes until the whites are set but the yolks remain runny. Remove with a slotted spoon and set aside.

Sauté the Spinach and Tomatoes

In a skillet, add a bit of butter and sauté the spinach until wilted. Add halved cherry tomatoes and cook for an additional 2 minutes. Season with salt and pepper.

Make the Hollandaise Sauce

In a bowl, whisk the egg yolks and lemon juice together. Place over a double boiler and slowly whisk in melted butter until the sauce is thick and creamy. Season with salt and white pepper.

Assemble the Florentine Benedict

Toast the English muffins and place a generous spoonful of the sautéed spinach and tomatoes on each half. Top with the poached eggs and drizzle with hollandaise sauce. Serve with the crispy breakfast potatoes on the side.