Flo's Benedict Recipe

Prepare and toast muffins

Split the English muffins and toast them until golden and crisp, about 2–3 minutes in a toaster or under a broiler set to medium. Spread 1 tablespoon of butter on each toasted half and keep warm on a baking sheet in a low oven (about 200°F / 95°C) while you finish other components.

Prepare tomato

Slice the tomato into 4 even 1/4-inch thick rounds. Lightly brush both sides with 1 tsp olive oil and season with 1/8 tsp salt and a pinch of black pepper. Set aside.

Sauté spinach

In a medium skillet over medium heat, melt the remaining 1 tablespoon butter. Add the baby spinach and sauté, stirring, until just wilted, about 1–2 minutes. Season with the remaining 1/4 tsp kosher salt and a pinch of black pepper. Remove from heat and keep warm.

Set up a double boiler

Bring 1–2 inches of water to a gentle simmer in a small saucepan. Reduce heat so water is barely simmering. Place a heatproof bowl (metal or glass) over the pan ensuring it does not touch the water.

Whisk egg yolks

In the bowl, whisk the 3 egg yolks with the 1 tablespoon lemon juice and 1/2 tsp Dijon until slightly thickened and pale, about 1–2 minutes.

Cook and emulsify

Place the bowl over the simmering water and continue whisking constantly until the yolks reach a ribbon-like consistency and register about 140–150°F if using a thermometer, about 2–3 minutes. Remove the bowl from heat. Very slowly—start drop by drop—whisk in the warm melted butter (or clarified butter) until the sauce is smooth and emulsified. If sauce becomes too thick, whisk in up to 1 teaspoon hot water to loosen. Season with 1/4 tsp salt and 1/8 tsp cayenne (optional). Keep the hollandaise warm by placing the bowl in a warm spot or over very low warm water; do not overheat or it will separate.

Prepare poaching water

In a wide shallow saucepan or skillet, bring 6 cups of water to a gentle simmer (small bubbles), then reduce heat to maintain a very gentle simmer. Stir in 2 tsp white vinegar. The water should not be boiling.

Poach eggs

Crack each egg into a small cup. Create a gentle whirlpool in the water with a spoon and slip one egg at a time into the center of the swirl. Poach eggs for 3–3.5 minutes for runny yolks or 4 minutes for slightly more set yolks. Work in batches if needed, keeping finished eggs on a plate lined with a paper towel briefly to drain. Season eggs lightly with 1/4 tsp fine sea salt just before plating.

To assemble two servings (2 English muffins = 4 halves): place two toasted muffin halves on each plate. Top each half with a warm sautéed spinach portion, then a tomato round. Carefully place one poached egg on top of each tomato.

Spoon 2–3 tablespoons of warm hollandaise over each poached egg, letting it run down the sides. Sprinkle chopped chives and a light grind of black pepper over the finished eggs. Serve immediately while hollandaise and eggs are warm.