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Florentine Eggs Benedict Recipe

Inspired by Toast! All Day
Time30m
Serves2

Two poached eggs on a split English muffin, with sautéed spinach and thick-cut tomatoes, topped with house-made hollandaise. Served with your choice of home fries, Carolina stone-ground grits, or artisan greens

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Ingredients

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Ingredients for Florentine Eggs Benedict

Method

Directions for Florentine Eggs Benedict

1

Prepare the Hollandaise Sauce

In a double boiler, melt the butter. In a separate bowl, whisk together egg yolks, lemon juice, and salt. Slowly drizzle in the melted butter while whisking until the sauce thickens. Add white pepper and set aside.

2

Sauté the Spinach

In a skillet, heat 1 tablespoon of butter over medium heat. Add the fresh spinach and sauté until wilted, about 2-3 minutes. Season with salt and set aside.

3

Poach the Eggs

In a saucepan, bring water and vinegar to a gentle simmer. Crack the eggs into small cups and gently slide them into the water. Poach for 3-4 minutes until the whites are set but yolks remain runny. Remove with a slotted spoon.

4

Toast the English Muffins

Split the English muffins and toast them until golden brown.

5

Assemble the Dish

On each toasted muffin half, layer sautéed spinach, a thick-cut tomato slice, and a poached egg. Drizzle with hollandaise sauce and serve immediately with your choice of home fries, grits, or artisan greens.