Blackened Florentine Benedict Recipe

Cooking Instructions

1. 1

   Prepare the Shrimp

   In a mixing bowl, toss the large shrimp with olive oil, blackening spice, salt, and black pepper. Make sure the shrimp are evenly coated with the spice mix.

2. 2

   Cook the Spinach

   In a large skillet over medium heat, melt 1 tablespoon of butter. Add the fresh spinach and sauté until wilted, about 2-3 minutes. Season with a pinch of salt and black pepper. Remove from heat and set aside.

3. 3

   Cook the Shrimp

   In the same skillet, add the seasoned shrimp and cook over medium-high heat until they turn pink and are cooked through, about 2-3 minutes per side. Remove from heat.

4. 4

   Poach the Eggs

   In a saucepan, bring water to a gentle simmer. Crack the eggs one at a time into a small bowl, then gently slide them into the simmering water. Poach for about 4 minutes for a runny yolk or longer if desired. Remove with a slotted spoon and drain on paper towels.

5. 5

   Toast the English Muffins

   While the eggs are poaching, split the English muffins in half and toast them until golden brown.

6. 6

   Assemble the Benedict

   On each toasted English muffin half, place a layer of sautéed spinach, followed by 3 pieces of blackened shrimp. Top with a poached egg and drizzle with Hollandaise sauce.

7. 7

   Serve

   Serve immediately while hot. Enjoy your Blackened Florentine Benedict!