Eggs Florentine Benedict with Blender Hollandaise

Eggs Florentine Benedict is the kind of brunch recipe that looks like it came straight from a restaurant kitchen but is completely doable at home on a regular weekend. I made this for the first time on a slow Sunday morning and could not believe how polished it felt with so little effort. The combination of silky hollandaise, garlicky spinach, and a perfectly poached egg is genuinely hard to beat.

I still remember standing over my stove the first time I tried poaching eggs, convinced everything was going to fall apart in the water. The hollandaise had me even more nervous. But once I discovered that a blender handles the whole sauce in under two minutes, the entire dish clicked into place. This Eggs Florentine Benedict recipe is one of those brunch classics that feels indulgent without keeping you in the kitchen all morning. The creamy sauce, tender wilted spinach, and that runny golden yolk all come together in a way that makes it worth making again and again.

Everything You Need to Make Eggs Florentine Benedict

I always keep these ingredients simple and fresh because this dish is really about quality over quantity. Pro tip: the fresher your eggs, the cleaner and more compact your poached eggs will be. Here is everything you need to bring this classic Florentine Benedict together at home.

For the Benedict:

• 4 English muffins
• Unsalted butter, to taste (for toasting)
• 1 tablespoon olive oil
• 9 oz fresh spinach (I prefer baby spinach for its tender texture and milder flavor)
• Kosher salt, to taste
• 1 clove garlic, minced
• 8 large eggs (use the freshest eggs possible for the best poaching results)
• 1 tablespoon white vinegar

For the Blender Hollandaise:

• 4 tablespoons unsalted butter
• 1 tablespoon fresh lemon juice (from about half a lemon)
• 1 teaspoon Dijon mustard
• 4 large egg yolks
• Ground black pepper, to taste

Optional Toppings:

• Chopped fresh chives
• Ground paprika

Step-by-Step Guide to Making Eggs Florentine Benedict at Home

I recommend reading through all the steps once before you start. Everything moves quickly once the water is simmering, so knowing the order ahead of time makes the whole process feel much smoother.

Step 1: Toast the English Muffins Butter the English muffin halves and arrange them cut-side up on a large sheet pan. Broil for 3 to 4 minutes until golden and toasted. Keep a close eye on them because they can go from perfect to burnt very quickly. Set aside once done.

Step 2: Saute the Spinach Heat olive oil in a medium skillet over medium heat. Add the fresh spinach and a pinch of salt. Saute for 2 to 3 minutes, stirring occasionally, until the spinach is fully wilted and bright green. Add the minced garlic and cook for an additional 30 seconds until fragrant. Transfer the spinach to a strainer and press it firmly with the back of a spoon to drain all excess liquid. This step is important. Wet spinach will make the muffins soggy during assembly.

Step 3: Set Up for Poaching Bring a large saucepan of water to a boil. While the water heats, crack each egg into its own small bowl or ramekin. For the cleanest results, strain each egg through a fine mesh sieve over a bowl to remove the loose watery whites that cause stringy strands in the water. Once the water is boiling, reduce the heat until it is barely simmering with just a few small, lazy bubbles rising to the surface. Add the white vinegar. Do not add salt because it causes the whites to spread and break apart.

Step 4: Poach the Eggs Hold each ramekin close to the surface of the water and gently slide the eggs in, 2 to 4 at a time. Do not overcrowd the pan or the water temperature will drop and the eggs will not set properly. Cover the pan and poach for about 3 minutes. The whites should be fully set with a soft, jiggly yolk inside. Use a slotted spoon to lift each egg out and transfer it to a paper towel-lined plate to drain.

Step 5: Make the Blender Hollandaise Melt the 4 tablespoons of butter in the microwave until fully melted and very hot. Add the lemon juice, Dijon mustard, egg yolks, and a pinch of salt and pepper to a blender or food processor. Blend for about 1 minute until the mixture looks pale and smooth. With the blender still running on low, slowly drizzle in the hot melted butter in a thin, steady stream. Continue blending until the sauce is smooth and slightly thickened. If the sauce begins to separate, try blending on high for another 30 seconds. If it still does not come together, it is best to start fresh rather than risk serving a broken sauce.

Step 6: Assemble Place a small mound of sauteed spinach on each English muffin half. Top with one poached egg, then spoon hollandaise sauce generously over the top.

Step 7: Garnish and Serve Sprinkle with chopped fresh chives and a pinch of paprika if desired. Serve immediately while everything is warm.

What to Serve Alongside Your Eggs Florentine Benedict

The best sides for Eggs Florentine Benedict are fresh and light so they complement the richness of the hollandaise without competing with it.

Fresh Fruit Salad: A bowl of seasonal fruit with berries, melon, and citrus brings natural brightness and sweetness that cuts right through the creamy sauce. It is the easiest side you can make and it always works.

Mimosas or Fresh Orange Juice: A classic brunch pairing for a reason. The citrus is refreshing and the acidity balances the richness of the eggs and hollandaise beautifully.

Simple Arugula Salad: A lightly dressed arugula salad with lemon and olive oil adds a peppery, crisp contrast that feels intentional and elegant next to the Florentine Benedict.

Roasted Cherry Tomatoes: Slow-roasted until jammy and sweet, cherry tomatoes pair wonderfully with the garlicky spinach and make the plate look even more inviting.

More Egg and Brunch Recipes Worth Trying

If you loved this Eggs Florentine Benedict, there are plenty of other satisfying brunch and dinner ideas on the site that pair well with the same fresh, wholesome ingredients. For a heartier meal, the Spinach Greek Chicken Casserole uses similar Mediterranean-inspired flavors with spinach as the star. If you are in the mood for something Mediterranean and bright, the Greek Chicken with Lemon and Feta and the Lemon Chicken Pasta are both beautifully simple and packed with fresh flavor.

For a lighter side to round out your brunch spread, the Zesty Mediterranean Bean Salad is a fresh and colorful option that complements the richness of hollandaise perfectly. If you enjoy eggs and hearty greens in different formats, the Spaghetti Spinach with Sun-Dried Tomato Cream Sauce is another spinach-forward recipe worth bookmarking for a weeknight dinner.

How to Store and Reheat Your Eggs Florentine Benedict

This dish is best enjoyed fresh right after assembly, but the individual components store well when kept separately. Assembled Eggs Florentine Benedict can be stored in an airtight container in the refrigerator for up to 1 day, though the muffins will soften over time.

To reheat, warm poached eggs by placing them in gently simmering water for 30 to 60 seconds until just heated through. Reheat the hollandaise very gently over low heat, stirring constantly, or microwave it in 10-second intervals, stirring between each burst. Do not overheat or the sauce will break. Always toast a fresh muffin rather than reheating the original for the best texture.

I recommend making the individual components ahead when you are serving a crowd. Poached eggs keep in cold water in the fridge for up to 2 days. Hollandaise can be made up to 1 day ahead and reheated gently. This turns the recipe into a very quick and stress-free assembly job on brunch morning.

Eggs Florentine Benedict Questions Answered

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