Florentine Benedict Recipe
poached eggs, tomato, spinach, chevre, macadamia nut pesto, hollandaise, breakfast potatoes or field greens salad
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Ingredients
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For the Florentine Benedict
For the Breakfast Potatoes or Field Greens Salad
Method
Prepare the Florentine Benedict
- 1
Poach the Eggs
Bring a pot of water to a gentle simmer. Crack each egg into a small bowl. Create a gentle whirlpool in the water and carefully slide each egg into the center. Poach for about 3-4 minutes for a runny yolk or longer if desired. Remove with a slotted spoon and set aside.
- 2
Sauté the Spinach
In a large skillet, heat a tablespoon of olive oil over medium heat. Add the fresh spinach and cook until wilted, about 2-3 minutes. Season with salt and pepper to taste.
- 3
Prepare the Tomato
Slice the tomato into thick rounds. You may lightly grill or roast them if desired for extra flavor.
- 4
Prepare the Breakfast Potatoes or Field Greens Salad
- 5
Roast the Potatoes (if chosen)
Preheat the oven to 400°F (200°C). Dice the potatoes into cubes and toss them in a bowl with olive oil, salt, and pepper. Spread them on a baking sheet and roast for 25-30 minutes, flipping halfway through, until golden and crispy.
- 6
Prepare the Field Greens Salad (if chosen)
In a large bowl, combine mixed greens with balsamic vinaigrette. Toss well and serve fresh as a side.
