Eggs Benedict Florentine Recipe
Eggs Benedict is a compilation of a toasty English muffin, warm savory ham, perfectly poached eggs, and Hollandaise sauce. Here are some tips to help you put yours together!
Ingredients
Hollandaise Sauce
- 8 tablespoons butter unsalted
- 1 egg yolk
- 1/2 teaspoon water
- 1/2 teaspoon lemon juice fresh
- 1/2 teaspoon kosher salt
- cayenne pepper
English Muffin Base
- 2 English muffins halved
- 4 - 8 slices Canadian bacon
Poached Eggs
- 4 eggs
- 1/4 teaspoon white vinegar
- water
Wilted Spinach
- 4 cups baby spinach fresh
- 1 tablespoon olive oil
- 1 clove garlic sliced
- kosher salt to taste
- 1/4 teaspoon nutmeg
Instructions
Hollandaise Sauce
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Heat the butter until it's almost too hot to touch on the stove or in the microwave, but don't brown it.
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In a container just large enough to accommodate an immersion blender*, add the yolk, water, and lemon juice. Blend until combined.
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Slowly, drop by drop, add the very hot butter while blending on high. When 1/2 of the butter has been added, then you can add it faster in a very small stream while blending on high.
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If sauce is too thick, add drops of water until you reach your desired consistency.
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Add salt and cayenne pepper to taste. Set aside.
Poached Eggs
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Bring 3 inches of water to a rapid boil.
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Add 1/4 teaspoon vinegar to the water and swirl it into a vortex.
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Carefully crack egg** into the center of the vortex and cover the pot with a tight lid.
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Set timer for 4 minutes.
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Remove poached egg onto paper towel and repeat with the rest of the eggs.
English Muffins and Ham
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Turn oven on to a high broil.
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Split English muffins in half and spread 1/2 tablespoon of Hollandaise sauce on each one.
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Place the muffins and ham onto a baking sheet and place on the middle rack in the oven. Broil until muffins are lightly toasted, about 3 - 4 minutes.
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Remove from oven and set aside.
Spinach
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Heat olive oil in a skillet over medium-high heat until oil starts to shimmer.
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Place the sliced garlic in skillet for 2 minutes or until very lightly browned.
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Remove garlic and discard.
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Put all the spinach into the skillet and toss for 1 minute or until just barely wilted. Sprinkle with nutmeg. Then remove from heat.
Assembling Eggs Benedict
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Put 1 or 2 pieces of ham on each English muffin.
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Cover ham with wilted spinach.
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Place a poached egg on each muffin and top with Hollandaise sauce.
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Sprinkle with cayenne pepper.
Recipe Notes
*Immersion blender - if you don't have an immersion blender, a regular small/mini blender or small food processor both work very well. At the very least you can go old school and do it by hand (which takes MUCH longer) with a bowl and whisk.
**Egg cracking: Doing one egg at a time seems to produce beautifully poached eggs. I've done 2 and 3 eggs at once with great success. 4 eggs at once continues to prove a challenge in the beauty department.