Eggs Benedict Florentine
85% authentic · American
A vegetarian twist on the classic, replacing Canadian bacon with sautéed spinach for a lighter, yet equally decadent, brunch option.
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Ingredients
- English muffins4
- Fresh spinach10 oz
- Garlic, minced1 clove
- Butter1 tablespoon
- Large eggs8
- Butter (for hollandaise)1/2 cup (1 stick)
- Egg yolks4
- Lemon juice2 tablespoons
- Water2 tablespoons
- Saltto taste
- Black pepperto taste
- Fresh parsley, chopped (for garnish)1 tablespoon
Steps
- 1
Toast the English muffin halves.
- 2
Sauté the spinach: Melt 1 tablespoon of butter in a skillet over medium heat. Add minced garlic and cook for 30 seconds until fragrant. Add the spinach and cook until wilted. Season with salt and pepper. Drain any excess liquid.
- 3
Prepare the hollandaise sauce: Follow the classic hollandaise method using 1/2 cup butter, 4 egg yolks, lemon juice, 2 tablespoons water, salt, and pepper.
- 4
Poach the eggs as described in the classic recipe.
- 5
Assemble: Place a toasted English muffin half on each plate. Top with a portion of sautéed spinach, followed by two poached eggs. Spoon hollandaise sauce over the eggs. Garnish with chopped parsley and black pepper.
