Florentine Benedict Recipe
with spinach, ham & hollandaise, homemade breakfast potatoes & rustic toast
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Ingredients
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Florentine Benedict
Homemade Breakfast Potatoes
Rustic Toast
Method
Florentine Benedict
- 1
Prepare the Spinach and Ham
In a skillet over medium heat, add a splash of olive oil. Once heated, add the fresh spinach and sauté until wilted, about 2-3 minutes. Remove from heat and set aside. In the same skillet, lightly warm the deli ham slices until heated through, about 1-2 minutes.
- 2
Poach the Eggs
Fill a saucepan with water and bring to a gentle simmer. Add a splash of vinegar (optional). Crack each egg into a small bowl, then gently slide it into the simmering water. Poach the eggs for about 3-4 minutes for soft yolks or longer for firmer yolks. Remove with a slotted spoon and place on a paper towel to drain.
- 3
Homemade Breakfast Potatoes
- 4
Prepare the Potatoes
Wash and scrub the russet potatoes, then cut them into bite-sized cubes. In a large bowl, toss the cubed potatoes with olive oil, garlic powder, paprika, salt, and black pepper until evenly coated.
- 5
Cook the Potatoes
Spread the seasoned potatoes in a single layer on a baking sheet. Bake in a preheated oven at 425°F (220°C) for 25-30 minutes, turning halfway through, until golden brown and crispy.
