Eggs Florentine Benedict Recipe

5 from 1 vote

This eggs florentine recipe makes a healthy, delicious breakfast with poached eggs, sautéed spinach, and a creamy hollandaise sauce!

Prep Time10

Cook Time25

Total Time35

Course: Breakfast, brunch

Cuisine: French

Servings:

Calories: 484kcal

Author: Becky Hardin

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

*You can swap for sourdough toast or a biscuit. For a gluten-free/keto option, use half of an avocado or a piece of romaine lettuce.

**Feel free to swap it out for another tender green, like arugula, Swiss chard, or kale.

Tips:

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.

Make-Ahead:

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.

Storage: Store Florentine Benedict in an airtight container in the refrigerator for up to 1 day.

Nutrition