Florentine Benny Recipe

Directions

1. 1

   Prepare the Hollandaise Sauce

   In a double boiler, whisk together the egg yolks, lemon juice, and salt until thickened. Slowly drizzle in the melted butter while whisking continuously until the sauce is smooth and creamy. Season with ground black pepper and paprika to taste. Set aside.

2. 2

   Cook the Spinach

   In a skillet over medium heat, sauté the fresh spinach until wilted, about 2-3 minutes. Remove from heat and set aside.

3. 3

   Poach the Eggs

   Bring a pot of water to a gentle simmer. Crack each egg into a small bowl and gently slide it into the water. Poach for about 3-4 minutes for a runny yolk or longer if desired. Remove with a slotted spoon and drain on paper towels.

4. 4

   Toast the English Muffins

   Split the English muffins and toast them until golden brown.

5. 5

   Assemble the Florentine Benny

   On each toasted English muffin half, layer tomato slices, sautéed spinach, and top with a poached egg. Drizzle with the prepared hollandaise sauce.

6. 6

   Serve

   Sprinkle with additional paprika and ground black pepper if desired. Serve immediately.