Florentine Benny Recipe
Spinach, Tomato and fresh mozzarella on top of English muffin topped with hollendaise sauce and bacon bits.
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Ingredients
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All Benny
Method
All Benny
Prep and toast muffins
Split the English muffins and lightly toast them (either in a toaster or under a broiler) until golden. Place toasted halves on a warm oven-proof tray and keep warm in a low oven (about 200°F / 95°C).
Prepare spinach
Heat 1 tsp olive oil in a medium skillet over medium heat. Add the fresh spinach and sauté just until wilted, about 1–2 minutes. Season lightly with a pinch of salt and transfer the spinach to a bowl, squeezing out excess liquid.
Slice tomato and mozzarella
Cut the tomato into 4 thin slices. Slice the fresh mozzarella into 4 thin rounds roughly the same diameter as the muffin halves. Set aside.
Make hollandaise (stovetop, small batch)
Set a small saucepan of barely simmering water (double-boiler setup). In a heatproof bowl that sits on the saucepan without touching the water, whisk together 3 egg yolks, 1 tsp cold water, and 1 tbsp fresh lemon juice until slightly thickened. Place the bowl over the simmering water and whisk continuously. Very slowly drizzle in the 6 tbsp melted warm (not hot) unsalted butter in a thin steady stream while whisking, until the sauce is thick and glossy. Remove from heat. Season with 1 tsp salt and 1 tsp white pepper or a pinch of cayenne. Keep warm (cover lightly) until ready to serve. If hollandaise becomes too thick, whisk in 1 tsp warm water or more lemon to adjust consistency.
Poach eggs
Bring a wide shallow pan of water to a gentle simmer (not a rolling boil). Add 1 tsp white vinegar and 1 tsp salt. Crack each of the 4 eggs into a small cup. Create a gentle whirlpool in the simmering water and slip each egg into the water one at a time, or use a slotted spoon to keep them separate. Poach eggs for 3–4 minutes for runny yolks or 4–5 minutes for slightly firmer yolks. Remove with a slotted spoon and drain briefly on paper towel.
Assemble each muffin half
On each toasted muffin half, layer: a portion of sautéed spinach (divide evenly), one tomato slice, then one slice of fresh mozzarella. Return assembled halves briefly under a broiler or in a hot oven (about 1–2 minutes) just until the mozzarella softens and starts to melt—watch carefully to avoid burning.
Finish and serve
Sprinkle 1/2 tbsp bacon bits over each finished Florentine Benny (total 2 tbsp divided). Season with black pepper to taste. Serve immediately while hot.