I’ve always loved the richness of a classic eggs Benedict, but this eggs Benedict Florentine has stolen my heart. It’s everything I love about the original–perfectly poached eggs, buttery English muffins, and a silky Hollandaise sauce–just with a lighter, fresher twist. Instead of Canadian bacon, I load mine up with sautéed spinach for a delicious boost of flavor and nutrients. Honestly, this Florentine Benedict might be my favorite way to start the day!
Eggs Benedict with Spinach
My eggs Florentine Benedict takes inspiration from classic chicken Florentine, but I’m giving brunch a veggie-forward makeover! Swapping in spinach not only makes it feel a little healthier, but it also adds a savory depth that pairs so well with the creamy Hollandaise sauce. I love making eggs Benedict with spinach for a healthier option that still has it all, from the runny eggs to the buttery sauce.
I make my Hollandaise sauce in the blender for an even easier approach to an intimidating sauce, and it makes all the difference in this Florentine benny. It’s rich, creamy, and perfectly spiced with Dijon mustard and black pepper. It really takes this spinach eggs Benedict to the next level!
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Strain the Spinach for a Perfect Benedict
One of the biggest mistakes with eggs Benedict Florentine is letting watery spinach ruin the texture and make the English muffins soggy. After sautéing, I always transfer the spinach to a strainer or press it gently with the back of a spoon to release excess liquid. This small step ensures that your base stays crisp and buttery, so every bite has the right balance of crunch, creaminess, and richness.
Eggs Florentine Benedict Recipe
Equipment
- High-Powered Blender or Food Processor
Ingredients
For the Benedict
- 4 English muffins (*)
- unsalted butter (to taste)
- 1 tablespoon olive oil
- 9 ounces fresh spinach (**)
- kosher salt (to taste)
- 1 clove garlic (minced)
- 8 large eggs
- 1 tablespoon white vinegar
For the Blender Hollandaise
- 4 tablespoons unsalted butter
- 1 tablespoon lemon juice (from ½ lemon)
- 1 teaspoon Dijon mustard
- 4 large egg yolks
- ground black pepper (to taste)
Optional Toppings
- chopped fresh chives
- ground paprika
Instructions
- Butter the English muffin halves and place them on a large sheet pan, cut side up. Place the pan under the broiler for 3-4 minutes until the English muffins are toasted.4 English muffins, unsalted butter
- Add the olive oil to a skillet over medium heat. Add in the spinach, sprinkle with salt, and sauté until wilted. Add in the garlic and cook for another 30 seconds. Place the spinach in a strainer to drain the excess liquid.1 tablespoon olive oil, 9 ounces fresh spinach, 1 clove garlic, kosher salt
- In a large saucepan, bring water to a boil. Crack the eggs into small bowls or ramekins (see notes). Then, reduce the heat so the water is barely simmering with just a few tiny bubbles at the bottom of the pan. Add 1 tablespoon vinegar to the water. Bring the ramekins close to the water and gently drop in the eggs, 2 to 4 at a time. Cover the pan, letting the eggs poach for about 3 minutes. Use a slotted spoon to transfer the eggs to a plate lined with paper towel.8 large eggs, 1 tablespoon white vinegar
- Melt 4 tablespoons of butter in the microwave. Add the lemon juice, dijon mustard, egg yolks, and a pinch of salt and pepper to a blender or food processor, and blend for a minute until smooth. Keeping the blender running, slowly stream in the melted butter and blend until the mixture reaches a smooth and slightly thickened consistency.4 tablespoons unsalted butter, 1 tablespoon lemon juice, 1 teaspoon Dijon mustard, 4 large egg yolks, ground black pepper
- Place one small pile of spinach on each English muffin half. Then, top with a poached egg. Spoon Hollandaise sauce over each egg. Finish with a sprinkle of chives and paprika, if desired.chopped fresh chives, ground paprika
Notes
- To reduce the white strings that form around eggs when poaching, first crack your eggs into a small mesh sieve and hold over a bowl to strain off the excess watery egg whites. Then, transfer to a ramekin.
- Use the freshest eggs possible. Fresh egg whites will be thicker and spread less in the water.
- Don’t add salt to the water. This will cause the eggs to spread more.
- If you’re having trouble poaching more than 1 egg at a time, just cook them one at a time. Poaching eggs takes time to master.
- If the Hollandaise sauce starts to break, add an ice cube to the bowl. Whisk vigorously (as hard as you can) and the sauce should come back together. If it doesn’t, discard it and start over.
- Poach the eggs up to 2 days in advance. Reheat them in boiling water for 30-60 seconds when ready to serve.
- Make the Hollandaise sauce up to 1 day ahead and gently reheat it set it over a very low flame just until it begins to steam or in the microwave for 10-20 seconds.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
How to Make Eggs Benedict Florentine Step by Step
Toast the Muffins: Set a rack in your oven at the highest point so that you can use the broiler function. Butter 4 English muffin halves to your preference and place them on a large sheet pan, cut side up. Place the pan under the broiler on high for 3-4 minutes, or until the English muffins are toasted to your liking. Remove and set aside.
Sauté the Spinach: Add 1 tablespoon of olive oil to a skillet set over medium heat. Add in 9 ounces of fresh spinach, sprinkle with kosher salt to taste, and sauté until wilted. Add in 1 clove of minced garlic and cook for another 30 seconds. Place the spinach in a strainer to drain the excess liquid.
Poach the Eggs: In a large saucepan, bring water to a boil. Crack 8 large eggs into small bowls or ramekins (or use an egg cooker, if you have one like the one I used). Then, reduce the heat so the water is barely simmering with just a few tiny bubbles at the bottom of the pan. Add 1 tablespoon of vinegar to the water. Bring the ramekins close to the water and gently drop in the eggs, 2 to 4 at a time. Cover the pan, letting the eggs poach for about 3 minutes. Use a slotted spoon to transfer the eggs to a plate lined with paper towels.
Make the Hollandaise: Melt 4 tablespoons of unsalted butter in the microwave or in a saucepan. Add 1 tablespoon of fresh lemon juice, 1 teaspoon of Dijon mustard, 4 large egg yolks, and a pinch of salt and pepper to a blender or food processor, and blend for 1 minute, or until smooth. With the blender running, slowly stream in the warm melted butter and blend until the mixture reaches a smooth and slightly thickened consistency.
Assemble the Benedicts: Place one small pile of spinach on each English muffin half. Then, top with a poached egg. Spoon Hollandaise sauce over each egg. Finish with a sprinkle of chives and paprika, if desired.
How to Store and Reheat
Store fully-assembled eggs Benedict Florentine in an airtight container in the refrigerator for up to 1 day. Store poached eggs in an airtight container in the refrigerator for up to 3 days. To reheat, place each assembled Benedict on a baking sheet, covered loosely with foil, and bake at 350°F for 10-15 minutes, or until warmed through.
I do not recommend freezing eggs Florentine.
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