Florentine Benedict Recipe

Time40m

Serves2

English Muffin, Wilted Spinach, Caramelized Onions, Lemon-Pepper Hollandaise

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Ingredients

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1
Toast the English Muffins
Slice the English muffins in half and toast them until golden brown. Set aside.
2
Wilt the Spinach
In a large skillet, heat a teaspoon of olive oil over medium heat. Add the fresh spinach and sauté until just wilted, about 2-3 minutes. Remove from heat and set aside.
3
Caramelize the Onions
In the same skillet, add another teaspoon of olive oil and thinly slice the onion. Cook over medium-low heat, stirring occasionally, until the onions are caramelized and golden brown, about 15-20 minutes. Set aside.

4
Prepare the Butter
Melt the unsalted butter in a small saucepan over low heat. Once melted, skim off any foam from the top and keep the clarified butter warm.
5
Whisk Egg Yolks
In a heatproof bowl, whisk the egg yolks with lemon juice and a pinch of salt until they are pale and slightly thickened.
6
Combine and Cook
Place the bowl over a pot of simmering water (double boiler method). Whisk constantly while slowly pouring in the warm melted butter until the sauce thickens and becomes creamy. Add salt and black pepper to taste.

7
Layer the Ingredients
On each toasted English muffin half, layer the wilted spinach followed by the caramelized onions.
8
Add Hollandaise
Generously spoon the lemon-pepper hollandaise on top of the layered ingredients.
9
Serve
Serve immediately while warm with a sprinkle of additional black pepper if desired.