Eggs Benedict Florentine Recipe

Wilt the spinach

Heat a large sauté pan over medium heat. Add 1 tablespoon unsalted butter. Once melted, add minced garlic and sauté 15–30 seconds until fragrant but not browned.

Add the 6 cups fresh baby spinach in batches, stirring and wilting each portion until all is wilted, about 3–4 minutes total.

Season with 1 teaspoon salt, 1/2 teaspoon black pepper, 1 teaspoon lemon juice and 1/8 teaspoon freshly grated nutmeg (optional). Taste and adjust seasoning. Transfer spinach to a bowl and squeeze gently to remove excess liquid. Keep warm.

Set up a double boiler

Fill a small saucepan with about 1–2 inches of water and bring to a gentle simmer. Use a heatproof bowl (metal or glass) that sits on top of the pan without touching the water.

In the bowl, whisk together 3 egg yolks, 1 tablespoon fresh lemon juice and 1/2 teaspoon Dijon mustard until slightly thickened and batter-colored.

Place the bowl over the barely simmering water. Whisk constantly and gently—do not let the eggs get too hot or they will scramble. After about 1–2 minutes the yolks will warm and thicken slightly.

Slowly stream in the 6 tablespoons very hot melted butter in a thin steady stream while whisking vigorously to emulsify. Continue until sauce is thick and glossy. If sauce becomes too thick, whisk in up to 1 tablespoon warm water to reach a pourable consistency.

Remove from heat. Season hollandaise with 1/4 teaspoon salt and 1/8 teaspoon cayenne (or a few drops hot sauce). Keep warm over very low heat or in a thermos; whisk lightly before using.

Prepare the poaching water

Bring a wide shallow saucepan with 6 cups water to a gentle simmer (small bubbles) and stir in 2 tablespoons white vinegar and 1/4 teaspoon salt.

Create a gentle vortex by stirring the water, then carefully crack one large egg into a small bowl. Slide the egg into the center of the vortex. Poach uncovered for 3 minutes for a runny yolk or 3.5–4 minutes for slightly firmer whites.

Use a slotted spoon to lift the egg, gently blot excess water on a paper towel. Repeat with remaining eggs. Keep poached eggs warm on a plate covered loosely with foil.

Toast muffins and optional protein

Split the 2 English muffins and butter each cut side with 1 tablespoon unsalted butter. Toast in a skillet over medium heat or under a broiler until golden, about 2–3 minutes per side. If using smoked salmon or Canadian bacon, warm 2 slices per muffin lightly in the skillet for 30–45 seconds per side.

To assemble, place toasted muffin halves on plates. Divide the wilted spinach evenly (about 1/2 of the spinach mixture per muffin half) and mound on each muffin half.

If using optional protein, place one slice of smoked salmon or Canadian bacon on top of the spinach on each muffin half.

Top each assembled muffin half with one poached egg. Spoon 2–3 tablespoons of warm hollandaise over each egg, allowing it to drizzle over the egg and spinach.

Garnish with a pinch of chopped fresh chives and a light sprinkle of black pepper. Serve immediately.