Jul 14 2026
Restaurants›Merriman's Honolulu›Florintine Benedict Recipe

Florintine Benedict Recipe

Inspired by Merriman's Honolulu
Time35m
Serves2

Spinach

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Ingredients

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Poached Eggs

Spinach (Florentine) Topping

Hollandaise Sauce

Assembly & Base

Method

Poached Eggs

  1. 1

    Prepare simmering water

    Fill a 2.5–3 quart saucepan with 2 liters of water, add 1 teaspoon fine sea salt and 2 tablespoons white vinegar. Bring to a gentle simmer (small bubbles), not a rolling boil.

  2. 2

    Create whirlpool and poach

    Crack one egg into a small ramekin. Using a spoon, stir the simmering water to create a gentle vortex and gently slide the egg from the ramekin into the center. Poach for 3 minutes for a runny yolk or 3.5–4 minutes for slightly firmer. Remove with a slotted spoon and drain on a paper towel. Repeat with remaining eggs. Keep eggs warm in a bowl placed in warm (not hot) water if not serving immediately.

Spinach (Florentine) Topping

  1. 3

    Sauté aromatics

    In a large skillet over medium heat, melt 2 tablespoons unsalted butter. Add the minced garlic and minced shallot and sauté 30–45 seconds until fragrant but not browned.

  2. 4

    Cook spinach

    Add the 6 cups fresh baby spinach in batches, stirring and allowing leaves to wilt before adding more. Cook until all spinach is wilted, about 2–3 minutes total.

  3. 5

    Finish spinach

    Season with 1 teaspoon salt, 1/2 teaspoon black pepper, a pinch of ground nutmeg and 1 teaspoon lemon juice. Stir in 2 tablespoons cream if using and cook 30 seconds more. Taste and adjust seasoning. Transfer spinach to a bowl and squeeze gently to remove excess liquid; keep warm.

Hollandaise Sauce

  1. 6

    Set up double boiler

    Bring a small pot of water to a gentle simmer. Place a heatproof bowl over the pot (making sure the bottom doesn't touch the water) to create a double boiler.

  2. 7

    Whisk yolks

    Put 3 egg yolks into the bowl with 1 tablespoon lemon juice and 1/2 teaspoon Dijon mustard (if using). Whisk continuously until the yolks slightly thicken and become pale and frothy, about 1–2 minutes.

  3. 8

    Emulsify with butter

    Slowly drizzle the 6 tablespoons hot melted butter into the yolks while whisking constantly. Start drop by drop, then in a thin steady stream as the emulsion forms. Continue whisking until sauce is smooth and thickened. If sauce becomes too thick, whisk in 1–2 teaspoons warm water to loosen.

  4. 9

    Season hollandaise

    Remove from heat, whisk in a pinch of cayenne and 1/4 teaspoon salt. Taste and adjust lemon or salt as needed. Keep warm by placing the bowl in a warm spot or over warm (off-heat) water; avoid overheating or hollandaise will split.

Assembly & Serving

  1. 10

    Toast muffins

    Split and butter the 2 English muffins. Toast in a skillet over medium heat or in a toaster until golden and crisp, about 2–3 minutes per side.

  2. 11

    Plate Florentine Benedict

    Place the toasted muffin halves on plates. Divide the wilted spinach evenly and mound it on each muffin half. Top each spinach-topped muffin with a poached egg.

  3. 12

    Finish with hollandaise

    Spoon a generous 2–3 tablespoons of warm hollandaise over each poached egg (adjust quantity to preference). Garnish with chopped parsley and a grind of black pepper.

  4. 13

    Serve

    Serve immediately while hollandaise is warm and yolks are runny. Leftover hollandaise and spinach can be chilled for up to 24 hours; rewarm gently before using.

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