Florentine Bennie Recipe

Directions

1. 1

   Prepare the Vegetables

   In a pan, heat a little olive oil over medium heat. Add the spinach and sauté until wilted. Set aside. Blanch the asparagus in boiling water for 2 minutes, then transfer to an ice bath to stop cooking. Slice the tomato.

2. 2

   Cook the Eggs

   Bring a pot of water to a gentle simmer. Crack the eggs into individual cups and gently slide them into the water. Poach for about 3-4 minutes, until the whites are set but the yolks remain runny. Remove with a slotted spoon and set aside.

3. 3

   Make the Hollandaise Sauce

   In a heatproof bowl, whisk together the egg yolks, lemon juice, and salt. Place over a pot of simmering water (double boiler). Gradually whisk in the melted butter until the mixture thickens and is smooth. Season with black pepper.

4. 4

   Assemble the Bennie

   Toast the ciabatta rolls lightly. On each roll, layer the sautéed spinach, blanched asparagus, and sliced tomato. Top with a poached egg and drizzle with hollandaise sauce.

5. 5

   Serve

   Serve immediately while warm, garnished with additional black pepper if desired.