Jul 14 2026
Restaurants›Sedona Taphouse›Florentine Benedict Recipe

Florentine Benedict Recipe

Inspired by Sedona Taphouse
Time1h
Serves4

Organic poached eggs*, grilled tomato, steamed spinach, fresh hollandaise, fresh baked buttermilk biscuit. Breakfast potatoes and grilled asparagus.

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Ingredients

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For the Poached Eggs

For the Grilled Tomato

For the Steamed Spinach

For the Hollandaise Sauce

For the Buttermilk Biscuits

For the Breakfast Potatoes

For the Grilled Asparagus

Method

For the Poached Eggs

  1. 1

    Prepare the Water

    In a large pot, bring 4 cups of water to a gentle simmer. Add 1 tablespoon of white vinegar.

  2. 2

    Poach the Eggs

    Crack each egg into a small bowl. Create a gentle whirlpool in the simmering water using a spoon. Carefully slide the eggs into the water, one at a time. Poach for about 3-4 minutes or until the whites are set but the yolks remain runny. Remove with a slotted spoon and set aside.

For the Grilled Tomato

  1. 3

    Prepare the Tomatoes

    Slice the Roma tomatoes in half. Drizzle with 1 tablespoon of olive oil and season with salt and black pepper.

  2. 4

    Grill the Tomatoes

    Place the tomatoes cut side down on a grill or grill pan over medium heat. Grill for about 5-7 minutes or until they are soft and slightly charred. Remove from heat.

For the Steamed Spinach

  1. 5

    Sauté Garlic

    In a skillet, heat 1 tablespoon of olive oil over medium heat. Add 2 minced garlic cloves and sauté for 1 minute until fragrant.

  2. 6

    Steam the Spinach

    Add 4 cups of fresh spinach to the skillet. Season with salt and black pepper. Sauté for 3-4 minutes until wilted. Remove from heat.

For the Hollandaise Sauce

  1. 7

    Melt the Butter

    In a small saucepan, melt 1 cup of unsalted butter over low heat. Remove from heat and let it cool slightly.

  2. 8

    Whisk Egg Yolks

    In a bowl, whisk together 3 egg yolks and 2 tablespoons of lemon juice until pale and thick.

  3. 9

    Combine and Emulsify

    While whisking continuously, slowly drizzle in the melted butter until the sauce thickens. Season with salt and cayenne pepper.

For the Buttermilk Biscuits

  1. 10

    Prepare the Dry Ingredients

    In a large bowl, whisk together 2 cups of all-purpose flour, 1 tablespoon of baking powder, 0.5 teaspoons of baking soda, and 0.5 teaspoons of salt.

  2. 11

    Cut in Butter

    Cut in 0.5 cups of unsalted butter until the mixture resembles coarse crumbs.

  3. 12

    Add Buttermilk

    Stir in 3 tablespoons of buttermilk until just combined. Do not overmix.

  4. 13

    Bake the Biscuits

    Preheat the oven to 425°F (220°C). Drop spoonfuls of the mixture onto a baking sheet and bake for 12-15 minutes or until golden brown.

For the Breakfast Potatoes

  1. 14

    Prepare the Potatoes

    Wash and halve the baby potatoes. Toss in a bowl with 2 tablespoons of olive oil, 1 teaspoon of salt, 1 teaspoon of paprika, and 0.5 teaspoons of black pepper.

  2. 15

    Bake the Potatoes

    Spread the potatoes on a baking sheet and roast in a preheated oven at 400°F (200°C) for 25-30 minutes or until golden brown and crispy.

For the Grilled Asparagus

  1. 16

    Prepare the Asparagus

    Trim the ends of the asparagus spears. Toss with 1 tablespoon of olive oil, 0.5 teaspoons of salt, and 0.25 teaspoons of black pepper.

  2. 17

    Grill the Asparagus

    Grill the asparagus over medium heat for about 5-7 minutes or until tender and slightly charred.

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