Florentine Benedict Recipe

Prep water

Fill a medium saucepan with about 2 liters of water, add 1 teaspoon salt and 2 tablespoons white vinegar. Bring water to a gentle simmer over medium heat — small bubbles should appear but do not boil vigorously.

Create vortex

Using a spoon, stir the water to create a gentle whirlpool. This helps eggs hold their shape while poaching.

Crack and slide eggs

Crack each egg into a small cup or ramekin. One at a time, lower the cup close to the surface and gently slide the egg into the center of the vortex. Poach 2 eggs at a time to avoid overcrowding.

Cook time

Poach eggs for 3 to 3 1/2 minutes for runny yolks or 4 minutes for slightly firmer yolks. Keep the water at a gentle simmer; adjust heat to avoid violent bubbling.

Remove and rest

Using a slotted spoon, lift eggs out, let excess water drip off, then transfer to a bowl of warm water or a parchment-lined plate to rest while finishing remaining eggs.

Prep garlic

Mince 1 garlic clove finely.

Sauté spinach

In a large skillet over medium heat, melt 1 tablespoon unsalted butter. Add minced garlic and sauté 20–30 seconds until fragrant but not brown. Add 6 cups fresh baby spinach in batches if needed, tossing until wilted — about 2–3 minutes total.

Season

Season wilted spinach with 1 teaspoon salt, 1/4 teaspoon freshly ground black pepper and 1 teaspoon lemon juice. Toss to combine. Remove from heat and keep warm.

Clarify/melt butter

In a small saucepan, gently melt 6 tablespoons unsalted butter over low heat until fully melted and foamy; keep warm but not hot. Optionally skim foam for a clearer sauce.

Whisk yolks

In a heatproof bowl (or the top of a double boiler), whisk together 3 large egg yolks, 1 tablespoon fresh lemon juice and 1 teaspoon cold water until slightly thickened and lighter in color.

Cook over gentle heat

Set bowl over (not in) simmering water so steam warms the bowl. Whisk continuously while heating gently — you should feel the mixture thicken but do not let it scramble. Keep temperature low and move bowl off heat intermittently if needed.

Emulsify butter

Once yolks are warm and slightly thickened, very slowly drizzle melted butter into the yolk mixture while whisking constantly. Start drop by drop, then in a thin steady stream as the emulsion forms. If the butter separates, whisk in a teaspoon of warm water or a few drops of lemon juice to bring it back together.

Finish and season

When all butter is incorporated and sauce is thick and glossy, remove from heat. Season with 1/2 teaspoon salt and a pinch of cayenne pepper. Taste and adjust lemon or salt as needed. Keep warm in a thermos or over very low warm water; do not overheat or it will break.

Toast muffins

Split 2 English muffins and toast lightly. Spread about 1 teaspoon unsalted butter on each half while hot.

Arrange spinach

Divide the warm sautéed spinach between the four toasted English muffin halves, creating a bed about 1/4 inch thick on each half.

Place eggs

Using the slotted spoon, gently place one warm poached egg on top of the spinach on each muffin half. Allow a moment for the egg to settle.

Spoon hollandaise

Ladle 2–3 tablespoons of warm hollandaise sauce over each egg, covering the yolk and spinach.

Garnish and serve

Sprinkle each portion with a pinch of smoked paprika or extra cayenne and about 1 tablespoon chopped fresh chives or parsley. Serve immediately while hot.