Florentine Benedict Recipe
spinach, confit tomato, soft eggs, pesto hollandaise
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Ingredients
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Vegetables
Eggs
Sauce
Bread
Method
Preparation
- 1
Prep the Ingredients
Wash the fresh spinach thoroughly and chop coarsely. If using whole confit tomatoes, chop them into smaller pieces.
- 2
Make Pesto Hollandaise
In a saucepan, melt the butter over low heat until it is completely melted but not browned. In a mixing bowl, whisk together the egg yolks and lemon juice. Gradually add the melted butter while whisking continuously until the sauce thickens. Stir in the pesto, salt, and black pepper. Keep warm.
Cooking
- 3
- 4
Poach the Eggs
Bring a pot of water to a gentle simmer. Crack each egg into a small bowl and gently slide it into the water. Poach the eggs for about 3-4 minutes for soft eggs. Remove with a slotted spoon and drain on paper towels.
- 5
Toast English Muffins
While the eggs are poaching, split the English muffins in half and toast them until golden brown.