Florentine Eggs Benedict Recipe
Sauteed spinach, poached eggs, roasted red peppers, smoked cheddar on a toasted English muffin and hollandaise.
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Ingredients
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For the Florentine Eggs Benedict
For the Hollandaise Sauce
Method
Prepare the Hollandaise Sauce
- 1
Melt the Butter
In a small saucepan, melt the stick of unsalted butter over low heat. Once melted, set aside but keep warm.
- 2
Whisk the Egg Yolks
In a medium bowl, whisk together the egg yolks and lemon juice until they are thick and pale.
- 3
- 4
Season the Sauce
Add salt and a pinch of cayenne pepper to taste, mixing well. Set aside in a warm place.
Prepare the Florentine Eggs Benedict
- 5
Sauté the Spinach
In a skillet, heat the tablespoon of butter over medium heat. Add the fresh spinach and sauté until wilted, about 2-3 minutes. Remove from heat.
- 6
Toast the English Muffins
While the spinach is sautéing, split the English muffins in half and toast them until golden brown.
- 7
- 8
- 9
Finish with Hollandaise
Drizzle the prepared hollandaise sauce over the top of the eggs and serve immediately.