Eggs Benedict Florentine: The Best Spin on Classic Brunch!
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 2 servings 1x
- Category: Brunch
- Method: poaching and toasting
- Cuisine: American
- Diet: vegetarian
Ingredients
Scale
- 4 eggs
- 2 English muffins split in half
- 2 cups fresh spinach
- 1 cup hollandaise sauce
- 1 tablespoon white vinegar
- Salt to taste
- Black pepper to taste
Instructions
- Poach the eggs in simmering water with vinegar for about 3-4 minutes.
- Toast the English muffins until golden brown.
- In a skillet, sauté the spinach until just wilted.
- Assemble by placing spinach on the muffin halves, topping with the poached egg, and drizzling with hollandaise sauce.
- Season with salt and pepper to taste.
Notes
- For a richer flavor, add a pinch of cayenne pepper to the hollandaise sauce.
- Ensure the water is at a gentle simmer when poaching eggs.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 900mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 250mg
Keywords: Eggs Benedict Florentine
Find it online: https://homerecipejournal.com/eggs-benedict-florentine/