Florentine Benedict Recipe
Make Florentine Benedict Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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For the Poached Eggs
For the Spinach
For the Hollandaise Sauce
For Serving
Method
For the Poached Eggs
- 1
Prepare the Poaching Liquid
In a large saucepan, bring 4 cups of water to a gentle simmer. Add 1 tablespoon of white vinegar to the water. This helps the eggs to set quickly when poaching.
- 2
Poach the Eggs
Crack each egg into a small bowl. Slowly slide the eggs into the simmering water one at a time. Poach the eggs for about 4 minutes until the whites are set but the yolks remain soft. Use a slotted spoon to remove the eggs and set them on a paper towel to drain.
For the Spinach
- 3
Sauté the Spinach
In a skillet, heat 1 tablespoon of olive oil over medium heat. Add 2 minced garlic cloves and sauté for 1 minute until fragrant.
- 4
Cook the Spinach
Add 4 cups of fresh spinach, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper. Sauté until the spinach is wilted, about 3-4 minutes. Remove from heat and set aside.
For the Hollandaise Sauce
- 5
Prepare the Sauce
In a double boiler or heatproof bowl set over simmering water, whisk together 3 large egg yolks and 1 tablespoon of lemon juice until the mixture is pale and thickened, about 3-4 minutes.
- 6
Add Butter
Gradually whisk in 0.5 cups of melted unsalted butter until the sauce is creamy and smooth. Season with 0.25 teaspoon of salt and a pinch of cayenne pepper. Keep warm.
For Serving
- 7
Toast the English Muffins
While the other components are being prepared, toast the split English muffins until golden brown.
- 8