Salmon Florentine Bennies Recipe
Make Salmon Florentine Bennies Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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For the Hollandaise
For the Salmon & Spinach
For the English Muffins & Poached Eggs
Method
For the Hollandaise
- 1
Melt butter
Place 6 tbsp unsalted butter in a small saucepan over low heat and melt until foaming subsides. Keep warm but not bubbling. Alternatively, melt gently in microwave in 20‑sec bursts.
- 2
Prepare double boiler
Fill a medium saucepan with 1–2 inches of water and bring to a gentle simmer. Use a heatproof bowl (metal or glass) that sits on top of the pan without touching the water.
- 3
Whisk yolks
In the heatproof bowl, whisk together 3 egg yolks, 1 tbsp lemon juice, 1 tsp Dijon mustard and 1 tsp salt until smooth and slightly thickened.
- 4
Cook and emulsify
Set the bowl over the simmering water (off direct contact). Whisk continuously while gradually drizzling the warm melted butter into the yolks in a thin, steady stream. Continue whisking until the sauce thickens and becomes glossy (about 3–5 minutes). If sauce becomes too thick, whisk in 1 tsp hot water to loosen.
- 5
Season and keep warm
Remove from heat, taste and adjust seasoning with additional lemon, salt, white pepper and a pinch of cayenne if desired. Keep warm in a thermos or over very low simmer with occasional stirring until serving (do not overheat or it will split).
For the Salmon & Spinach
- 6
Season salmon
Pat 12 oz salmon dry and season both sides with 1/2 tsp salt and 1/4 tsp black pepper. Cut into 4 portions if needed to fit English muffins.
- 7
Pan-sear salmon
Heat 1 tbsp olive oil and 1 tbsp butter in a nonstick skillet over medium-high heat until shimmering. Add salmon pieces, presentation side down first, and sear for 2–3 minutes per side (depending on thickness) until just cooked through and golden on the surface. Internal temp ~125–130°F for medium. Transfer salmon to a plate and keep warm.
- 8
Sauté spinach
In the same skillet over medium heat, add a small splash of oil if pan is dry. Add 1 clove minced garlic and cook 20–30 seconds until fragrant. Add 4 cups baby spinach and 1/4 tsp salt. Sauté, tossing, until wilted, about 1–2 minutes. Finish with a small pinch of freshly grated nutmeg if using. Remove excess liquid by pressing spinach with a spoon and transfer to a bowl; keep warm.
For the English Muffins & Poached Eggs
- 9
- 10
Poach eggs
Bring a wide saucepan of water to a gentle simmer and add 1 tbsp white vinegar (do not boil). Crack 4 eggs into individual ramekins. Using a spoon, stir the simmering water to create a gentle whirlpool and slip one egg into the center; repeat for remaining eggs, poaching 2–3 at a time depending on pan size. Cook 3 minutes for runny yolks or 3.5–4 minutes for slightly firmer. Remove eggs with a slotted spoon and drain on a paper towel-lined plate.
- 11
Assemble Bennies
On each toasted English muffin half, place a generous spoonful of sautéed spinach, then a piece of seared salmon (flake if desired), and top with a poached egg. Spoon warm hollandaise over each egg. Garnish with chopped chives or parsley and a light sprinkle of black pepper. Serve immediately.