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–+ servings

Spinach Florentine Benedict

A delightful twist on the classic Eggs Benedict featuring fresh spinach and a rich hollandaise sauce.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

For the Eggs Benedict
  • 8 large eggs poached
  • 4 slices English muffins split and toasted
  • 4 cups fresh spinach washed and trimmed
  • 1 tablespoon olive oil for sautéing spinach
For the Hollandaise Sauce
  • 3 large egg yolks room temperature
  • 1 tablespoon lemon juice freshly squeezed
  • 1/2 cup unsalted butter melted
  • 1/4 teaspoon salt
  • 1/4 teaspoon cayenne pepper optional

Method
 

Prepare the Spinach
  1. Heat olive oil in a skillet over medium heat. Add spinach and sauté until wilted, about 2-3 minutes.
Make the Hollandaise Sauce
  1. In a saucepan, whisk together egg yolks and lemon juice until thickened. Slowly drizzle in melted butter while whisking continuously until smooth. Stir in salt and cayenne pepper.
Poach the Eggs
  1. Bring a large pot of water to a gentle simmer. Crack each egg into a small bowl and gently slide into the water. Poach for 3-4 minutes until whites are set but yolks are still runny. Remove with a slotted spoon.
Assemble the Benedict
  1. On each toasted English muffin half, layer sautéed spinach, a poached egg, and drizzle with hollandaise sauce. Serve immediately.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 30gProtein: 20gFat: 30gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 15gCholesterol: 300mgSodium: 600mgPotassium: 600mgFiber: 4gSugar: 2gVitamin A: 2500IUVitamin C: 30mgCalcium: 150mgIron: 3mg

Notes

For a variation, add cooked ham or smoked salmon under the poached egg.

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