Florentine Benedict Recipe

Prep

Rinse spinach thoroughly and spin or pat dry. Cut tomatoes in half crosswise. Mince garlic. Juice lemon if using fresh.

Grill Tomatoes

Heat a grill pan or cast-iron skillet over medium-high heat. Brush tomato cut sides with 1 tsp olive oil and season lightly with 1/4 tsp salt and a pinch of pepper. Place cut-side down and grill 3–4 minutes until char marks form and tomato softens but retains shape. Remove and keep warm.

Wilt Spinach

Lower heat to medium. Add 1 tbsp olive oil and 2 tbs butter to the same pan. Add minced garlic and cook 30 seconds until fragrant (do not brown). Add spinach in batches, tossing until just wilted, about 2–3 minutes total. Remove from heat and immediately stir in 1 tbsp lemon juice, 1/2 tsp salt and 1/4 tsp black pepper. Taste and adjust seasoning. Keep warm but do not overcook.

Prepare Butter

Melt 8 tbs (1 stick) butter gently until clarified; keep warm. Alternatively, melt and skim solids so butter is clear.

Make Emulsion

Set a heatproof mixing bowl over (but not touching) simmering water to create a double boiler, or use a very low oven. Whisk 4 egg yolks with 1 tbsp lemon juice, 1/2 tsp Dijon, and 1 tsp hot water until slightly thickened and pale, about 1–2 minutes.

Finish Hollandaise

Very slowly drizzle warm melted butter into the yolk mixture while whisking constantly to build an emulsion. Continue until sauce is thick and glossy. If sauce becomes too thick, whisk in a little warm water or extra lemon juice to loosen. Season with 1/4 tsp salt and 1/8 tsp cayenne. Keep warm over the warm (not hot) water; do not overheat or it will split.

Rescue Tips

If sauce splits, whisk a fresh egg yolk in a clean bowl and very slowly whisk the split sauce into it to re‑emulsify.

Toast Muffins

Halve English muffins and toast or butter then toast in a skillet with 2 tbs butter until golden and crisp, about 2–3 minutes per side. Keep warm in a low oven (about 200°F/95°C).

Poach Eggs (basted method)

Fill a wide sauté pan with 1–2 inches (about 5 cm) of water, add 2 tsp white vinegar, and bring to a gentle simmer. Break each egg into a small cup. Reduce heat so surface is barely moving. Gently slip eggs into the water spaced apart. Immediately spoon hot water over the whites (basting) for 2–3 minutes until whites are set but yolks remain runny. For firmer yolks, baste and cook 30–60 seconds longer. Use a slotted spoon to lift eggs, drain on paper towel and blot any excess water; season with 1/8 tsp salt each.

On each plate, place a toasted English muffin half (two halves per serving). Divide lemon-dressed wilted spinach evenly among the four muffin halves, creating a bed for the egg.

Set one basted egg on top of the spinach on each muffin half (two eggs per serving if plating as full Benedicts). Place a grilled tomato half beside or on top of each stack.

Generously spoon warm hollandaise over each egg, allowing some to run onto the spinach. Finish with a pinch of sea salt flakes and a grind of black pepper, then scatter chopped chives over the plates.

Serve immediately so hollandaise is warm and eggs are runny. Provide extra lemon wedges and hot sauce at table if desired.