Florentine Eggs Benedict Recipe
Toasted pita topped with poached eggs, spinach & imported feta, drizzled with homemade Hollandaise sauce
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Ingredients
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For the Poached Eggs and Spinach
For the Hollandaise Sauce
Method
For the Poached Eggs and Spinach
- 1
Toast the Pita
Preheat your oven to 375°F (190°C). Place the pita bread on a baking sheet and toast in the oven for about 5-7 minutes, or until golden and crispy.
- 2
Prepare the Spinach
In a large skillet over medium heat, add the fresh spinach. Sauté for 2-3 minutes until just wilted. Season with salt and black pepper. Remove from heat and set aside.
- 3
Poach the Eggs
In a medium saucepan, fill with water about 3 inches deep and bring to a gentle simmer. Crack each egg into a small bowl, then gently slide the eggs into the simmering water. Poach for 3-4 minutes until the whites are set but the yolks are still runny. Remove with a slotted spoon and drain on paper towels.
- 4
Assemble the Dish
On each toasted pita, layer the sautéed spinach, followed by a poached egg. Crumble imported feta cheese on top of the eggs.
For the Hollandaise Sauce
- 5
Prepare the Butter
In a small saucepan, melt the unsalted butter over low heat. Once melted, remove from heat and let it cool slightly.
- 6
Whisk the Egg Yolks
In a medium bowl, whisk together the egg yolks, lemon juice, and Dijon mustard until smooth.
- 7
Combine Ingredients
Slowly drizzle the melted butter into the egg yolk mixture while continuously whisking. Continue whisking until the sauce is thick and creamy. Season with salt and cayenne pepper to taste.
- 8
Serve
Drizzle the Hollandaise sauce generously over the assembled Florentine Eggs Benedict on the toasted pita. Serve immediately.