Florentine Benedict Recipe

Toast English muffins

Split the 2 English muffins and lightly butter each half with 2 tbs unsalted butter. Toast in a skillet over medium or under a broiler until golden and crisp. Keep warm on a plate covered with foil.

Poach eggs

Fill a shallow wide saucepan with 4–5 inches of water and bring to a gentle simmer (small bubbles). Add 1 tsp white vinegar and 1 tsp lemon juice if using. Stir water to create a gentle whirlpool. Crack one egg into a small bowl and slip it into the center of the whirlpool. Poach 3–3.5 minutes for a runny yolk or 4–4.5 minutes for medium. Repeat with remaining eggs (work in batches if needed). Transfer eggs with a slotted spoon to a paper towel briefly to drain; keep warm on a plate in a low oven (about 200°F / 95°C) if necessary. Season lightly with salt and pepper just before assembling.

Assemble

Place a toasted English muffin half on each of two plates. Divide the wilted spinach evenly over the muffins, sprinkle the crumbled feta over the spinach, then gently place two warm poached eggs (one per muffin half) on top of the spinach and feta. Spoon 3 tbs of hollandaise over each egg (see Hollandaise Sauce section). Finish with a pinch of cayenne or cracked black pepper and a tiny grating of nutmeg if desired. Serve immediately.

Heat 1 tbs olive oil in a skillet over medium heat. Add 1 clove minced garlic and sauté 20–30 seconds until fragrant but not browned. Add 4 cups baby spinach in batches, tossing until just wilted (about 2–3 minutes total). Season lightly with salt and a small pinch of freshly grated nutmeg if using. Remove from heat and divide the wilted spinach between the two toasted English muffins. Sprinkle 1 oz crumbled feta evenly over the spinach (about 0.5 oz per muffin). Keep warm.

Prepare a double boiler: bring an inch of water to a simmer in a saucepan and set a heatproof bowl over it (bowl bottom should not touch the water). Add 3 large egg yolks, 1 tbsp fresh lemon juice and 1 tsp cold water to the bowl. Whisk constantly until the mixture thickens slightly and becomes pale (about 2–3 minutes).

While whisking, melt 6 tbs (3/8 cup) unsalted butter in a small saucepan until foamy, or use clarified butter. Remove the bowl from the heat. Very slowly drizzle the hot melted butter into the yolk mixture while whisking constantly to form an emulsion. Start drop by drop, then in a thin steady stream as the sauce comes together. If sauce becomes too thick, whisk in a few drops of warm water to loosen.

Season the hollandaise with salt to taste and a pinch of cayenne or a drop of hot sauce if desired. Keep the sauce warm (not hot) until serving by leaving the bowl in the warm (turned-off) double boiler or placing it in a thermos; avoid reheating directly as it may curdle. Spoon about 3 tbs hollandaise over each assembled egg.