Eggs Benedict Florentine
A delightful brunch dish featuring toasted English muffins topped with sautéed spinach, poached eggs, and creamy Hollandaise sauce.
Ingredients
Main Ingredients
- 2 pieces English muffins, split and toasted
- 4 large eggs
- 2 cups fresh spinach
- 1 tablespoon butter for sautéing the spinach
- 1 cup Hollandaise sauce
- to taste salt and pepper
- Fresh herbs for garnish (optional)
Instructions
Preparation
- Split and toast the English muffins until they are golden brown and crisp.
- In a skillet, melt the butter over medium heat and sauté the spinach until wilted, about 3-4 minutes.
- Meanwhile, fill a saucepan with water and bring it to a gentle simmer.
- Crack the eggs into the simmering water and poach them until the whites are set but the yolks remain runny, approximately 3-4 minutes.
- To assemble your dish, place the sautéed spinach on each muffin half, gently top with the poached eggs, and drizzle with warm Hollandaise sauce.
- Finish with a sprinkle of salt and pepper, and if desired, garnish with fresh herbs before serving immediately.
Notes
For extra flavor, add a splash of lemon juice or use whole-grain muffins. When poaching eggs, a splash of vinegar in the simmering water helps. Hollandaise can be made a few hours prior and reheated gently.