Florentine Benedict Recipe
Crisp bacon, poached eggs, spinach and sliced tomatoes topped with hollandaise sauce on a grilled english muffin. Served with a side of roasted potatoes.
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Ingredients
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Florentine Benedict
Method
Preparation Steps
- 1
Prepare the Potatoes
Preheat the oven to 400°F (200°C). Cut the potatoes into small cubes and toss them in olive oil, salt, and pepper. Spread them on a baking sheet and roast for about 25-30 minutes, or until golden and crispy.
- 2
Cook the Bacon
In a skillet over medium heat, cook the bacon until crispy. Remove and let drain on paper towels.
- 3
Poach the Eggs
In a pot of simmering water, crack each egg into a small bowl and gently slide into the water. Poach for about 3-4 minutes or until the whites are set and yolks are still runny. Remove with a slotted spoon.
- 4
Sauté the Spinach
In the same skillet used for bacon, add fresh spinach and sauté until wilted, about 2-3 minutes.
- 5
- 6
Serve
Serve the Florentine Benedict with a side of roasted potatoes.
