Florentine Benedict Recipe
Poached eggs, spinach, tomato, hollandaise sauce
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Ingredients
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Eggs
Vegetables
Hollandaise Sauce
Assembly
Method
Eggs
- 1
Poach the Eggs
Bring a pot of water to a gentle simmer. Crack each egg into a small bowl. Create a whirlpool in the simmering water and gently slide the eggs into the center. Poach for 3-4 minutes until the whites are set but the yolks remain soft. Remove with a slotted spoon and set aside.
Vegetables
- 2
Sauté the Spinach and Prepare Tomato
In a skillet over medium heat, add a drizzle of olive oil. Add the fresh spinach and sauté until wilted, about 2-3 minutes. Season with salt and pepper to taste. Remove from heat. Slice the tomato into thick rounds.
Hollandaise Sauce
- 3
Make the Hollandaise Sauce
In a heatproof bowl, whisk together the egg yolks and lemon juice. Place the bowl over a pot of simmering water, ensuring the bowl doesn’t touch the water. Whisk continuously until the mixture thickens. Gradually add the melted unsalted butter while whisking until the sauce is thick and creamy. Season with salt and a pinch of cayenne pepper. Remove from heat.
