Florentine Benedict Recipe

Time30m

Serves2

SPINACH, HOLLANDAISE

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Ingredients

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1
Prepare the Spinach
In a large pot, bring water to a boil. Add the fresh spinach and cook for 2-3 minutes until wilted. Drain and set aside.
2
Poach the Eggs
Fill a saucepan with water and bring to a gentle simmer. Crack each egg into a small bowl and gently slide into the simmering water. Poach for about 3-4 minutes or until the whites are set but the yolks are still runny. Remove with a slotted spoon and set on a plate.
3
Toast the English Muffins
Split the English muffins in half and toast them until golden brown.
4
Assemble the Dish
Spread a small amount of butter on each toasted muffin half. Top each half with a portion of wilted spinach, followed by a poached egg. Drizzle with Hollandaise sauce and sprinkle with salt, pepper, and lemon juice to taste.