Eggs Benedict Florentine with Sautéed Spinach and Velvety
Eggs Benedict Florentine is a vegetarian brunch dish featuring toasted English muffins, sautéed spinach, and perfectly poached eggs.A rich homemade hollandaise sauce adds creamy, buttery flavor to every bite.The spinach provides freshness and a subtle earthy taste.Ideal for elegant breakfasts, holiday brunches, and meat-free meals.Simple ingredients create a sophisticated restaurant-style dish.A timeless and irresistible twist on classic Eggs Benedict.
Ingredients
For the Benedict
- 4 English muffins, split and toasted
- 6 cups fresh spinach
- 1 tablespoon butter
- 1 clove garlic, minced
- 8 large eggs
- 2 tablespoons white vinegar
- Salt and black pepper to taste
For the Hollandaise Sauce
- 3 large egg yolks
- 1 tablespoon lemon juice
- 1/2 cup unsalted butter, melted and warm
- 1/4 teaspoon salt
- Pinch of cayenne pepper (optional)
Garnish
- Fresh chives, chopped
- Paprika or cracked black pepper
Instructions
- Melt butter in a skillet over medium heat. Add garlic and cook for 30 seconds. Add spinach and sauté until wilted. Season lightly with salt and pepper.
- Whisk egg yolks and lemon juice in a heatproof bowl over gently simmering water. Slowly whisk in melted butter until thick and silky. Season with salt and cayenne. Keep warm.
- Toast the English muffins until golden and crisp.
- Bring water to a gentle simmer and add vinegar. Crack each egg into a small bowl and slide into the water. Cook for 3 to 4 minutes until the whites are set and yolks remain soft.
- Top each muffin half with sautéed spinach and one poached egg.
- Spoon hollandaise over each egg. Garnish with chives and paprika. Serve immediately.
Notes
- Fresh spinach cooks down significantly.
- Squeeze out excess moisture to prevent sogginess.
- Fresh eggs poach more cleanly.
- Hollandaise is best served immediately.
- Garlic adds extra flavor to the spinach.
- Toasted muffins provide the classic base.
- Warm plates help keep the dish hot.
- Use baby spinach for a more tender texture.