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Eggs Florentine Benedict

Eggs Florentine Benedict with poached egg and blender hollandaise on toasted English muffin
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A healthy, elegant brunch classic featuring toasted English muffins topped with garlicky sauteed spinach, perfectly poached eggs, and a silky blender hollandaise sauce made from scratch. Simple enough for home cooks, impressive enough for guests.

Ingredients

Scale
  • 4 English muffins
  • Unsalted butter, to taste (for toasting)
  • 1 tablespoon olive oil
  • 9 oz fresh spinach
  • Kosher salt, to taste
  • 1 clove garlic, minced
  • 8 large eggs
  • 1 tablespoon white vinegar
  • 4 tablespoons unsalted butter (for hollandaise)
  • 1 tablespoon fresh lemon juice (from 1/2 lemon)
  • 1 teaspoon Dijon mustard
  • 4 large egg yolks
  • Ground black pepper, to taste
  • Chopped fresh chives, optional
  • Ground paprika, optional

Instructions

  1. Butter the English muffin halves and place cut-side up on a large sheet pan. Broil for 3 to 4 minutes until golden and toasted. Watch closely to avoid burning. Set aside.
  2. Heat olive oil in a medium skillet over medium heat. Add spinach and a pinch of salt. Saute for 2 to 3 minutes until fully wilted. Add minced garlic and cook 30 seconds more. Transfer to a strainer and press firmly to remove all excess liquid.
  3. Bring a large saucepan of water to a boil. Crack each egg into its own small ramekin. Optionally strain each egg through a fine mesh sieve to remove loose watery whites. Reduce heat to a bare simmer with just a few small bubbles. Add white vinegar. Do not add salt.
  4. Hold each ramekin close to the water surface and gently slide in eggs 2 to 4 at a time. Cover and poach for about 3 minutes until whites are fully set and yolks are still soft. Transfer with a slotted spoon to a paper towel-lined plate to drain.
  5. Melt butter in the microwave until fully melted and hot. Add lemon juice, Dijon mustard, egg yolks, salt, and pepper to a blender. Blend for 1 minute until pale and smooth. With the blender running on low, slowly drizzle in the hot melted butter in a thin steady stream. Blend until smooth and slightly thickened.
  6. Place a mound of sauteed spinach on each English muffin half. Top with one poached egg and spoon hollandaise generously over the top.
  7. Sprinkle with chopped chives and paprika if desired. Serve immediately.

Notes

  • Use the freshest eggs possible for the cleanest, most compact poached eggs. Fresh whites are thicker and spread less in the water.
  • Do not add salt to the poaching water as it causes whites to spread. White vinegar helps the whites coagulate quickly around the yolk.
  • If hollandaise separates, blend on high for 30 seconds. If it does not come together, start fresh. Adding butter too quickly is the most common cause.
  • Always drain and press excess liquid from sauteed spinach before assembling to keep the muffins from getting soggy.
  • Poached eggs can be made up to 2 days ahead and stored submerged in cold water in the fridge. Reheat in simmering water for 30 to 60 seconds before serving.
  • Hollandaise can be made up to 1 day ahead. Reheat very gently over low heat or microwave in 10-second intervals, stirring between each burst. Do not overheat.

Nutrition

Find it online: https://www.benefitiany.com/eggs-florentine-benedict/