Description
The perfect blend of indulgence and sophistication, Eggs Benedict Florentine is a brunch classic that delights every time. The creamy hollandaise sauce pairs harmoniously with the fresh, sautéed spinach and perfectly poached eggs, all served on a warm, toasted English muffin. This dish combines hearty comfort with refined flavors to create a memorable meal.
Not only is this recipe a feast for the taste buds, but it’s also a visual masterpiece. Whether you’re hosting a weekend brunch or simply treating yourself, Eggs Benedict Florentine is guaranteed to impress. It’s versatile enough to adapt to your preferences, making it a go-to for anyone who enjoys classic brunch recipes with a fresh twist.
Ingredients
– 4 large eggs
– 2 English muffins, split and toasted
– 2 cups fresh spinach, sautéed
– 4 slices Canadian bacon (optional for a vegetarian option)
– 1 cup hollandaise sauce (store-bought or homemade)
– 1 tablespoon white vinegar
– Salt and pepper to taste
Instructions
1. Fill a medium-sized saucepan with water and bring it to a gentle simmer. Add white vinegar to the water.
2. Crack each egg into a small cup. Gently slide each egg into the simmering water. Poach for 3-4 minutes until the whites are set but the yolks remain runny. Remove eggs with a slotted spoon and set them on a plate lined with paper towels.
3. In a skillet, sauté fresh spinach until wilted. Season lightly with salt and pepper.
4. Toast the English muffins and place each half on a serving plate. Top each muffin half with a slice of Canadian bacon (if using) and a generous layer of sautéed spinach.
5. Place a poached egg on top of the spinach layer. Drizzle hollandaise sauce generously over the eggs.
6. Garnish with a sprinkle of black pepper or paprika for extra flavor and serve immediately.
- Prep Time: 10 minutes
- Cook Time: 15 minutes