Florentine Benedict Recipe

Prep potatoes: wash and dice small (about 1/2-inch). Pat dry.

Heat a large skillet over medium-high heat. Add olive oil and 1 tbs butter. When shimmering, add diced potatoes in a single layer. Let cook undisturbed 4–5 minutes to brown, then stir or flip and continue cooking 6–8 minutes until golden and tender.

Add diced onion and bell pepper (if using) and minced garlic. Reduce heat to medium and cook 3–4 more minutes until vegetables are softened and potatoes are cooked through.

Stir in paprika, 1/2 tsp salt, 1/4 tsp black pepper. Taste and adjust seasoning. Remove from heat and stir in chopped parsley. Keep warm while you prepare eggs and hollandaise.

Set up a double boiler: bring 1–2 inches of water to a simmer in a saucepan. Place a heatproof bowl (stainless steel or glass) over the pan so the bowl bottom does not touch the water.

In the bowl, whisk together 3 egg yolks, 1 tsp cold water, and 1 tbsp lemon juice until slightly thickened.

Place bowl over simmering water and whisk constantly. Slowly drizzle in the melted butter in a thin, steady stream while whisking, until sauce is thick and emulsified (about 3–5 minutes). If the sauce becomes too thick, whisk in a few drops of warm water or extra lemon juice to reach desired consistency.

Remove from heat. Stir in 1/4 tsp salt and 1 tsp hot sauce or a pinch of cayenne. Keep warm (off heat) until ready to serve. If sauce cools and firms, whisk gently over barely warm water to loosen.

Heat 1 tbs olive oil in a medium skillet over medium heat. Add 1 minced garlic clove and cook 30 seconds until fragrant but not browned.

Add 4 cups baby spinach and sauté, tossing, until wilted (about 2–3 minutes). Season with 1/4 tsp salt and 1/8 tsp black pepper. Remove from heat and set aside. Keep warm.

Split and toast 2 English muffins. Spread 2 tbs unsalted butter over the halves and keep warm.

Prepare for poaching: bring a deep wide saucepan of water to a gentle simmer. Add 2 tsp white vinegar (this helps the whites coagulate). Create a gentle whirlpool with a spoon.

Crack each egg into a small ramekin or cup. One at a time, slide eggs gently into the center of the simmering water. Poach eggs for 3–4 minutes for runny yolks, or 5 minutes for slightly firmer yolks.

Use a slotted spoon to transfer poached eggs to a paper towel-lined plate to drain briefly. Season with a pinch of salt and a little black pepper.

Assemble: On each toasted English muffin half place a generous layer of sautéed spinach, top with a poached egg, and spoon warm hollandaise over the egg. Repeat for the second muffin.

Garnish each Benedict with chopped chives or parsley and a grind of black pepper. Serve immediately with breakfast potatoes and lemon wedges on the side.