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golden yellow classic hollandaise sauce over poached egg and english muffin
5 from 3 votes

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!

Course Breakfast
Cuisine American
Keyword eggs, hollandaise, poached, sauce
Prep Time 30 minutes
Servings 4 Eggs Benedicts
Calories 474 kcal
Author Madalaine


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


Hollandaise Sauce

  1. Heat the butter until it's almost too hot to touch on the stove or in the microwave, but don't brown it.

  2. In a container just large enough to accommodate an immersion blender*, add the yolk, water, and lemon juice. Blend until combined.

  3. 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.

  4. If sauce is too thick, add drops of water until you reach your desired consistency.

  5. Add salt and cayenne pepper to taste. Set aside.

Poached Eggs

  1. Bring 3 inches of water to a rapid boil.

  2. Add 1/4 teaspoon vinegar to the water and swirl it into a vortex.

  3. Carefully crack egg** into the center of the vortex and cover the pot with a tight lid.

  4. Set timer for 4 minutes.

  5. Remove poached egg onto paper towel and repeat with the rest of the eggs.

English Muffins and Ham

  1. Turn oven on to a high broil.

  2. Split English muffins in half and spread 1/2 tablespoon of Hollandaise sauce on each one.

  3. 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.

  4. Remove from oven and set aside.


  1. Heat olive oil in a skillet over medium-high heat until oil starts to shimmer.

  2. Place the sliced garlic in skillet for 2 minutes or until very lightly browned.

  3. Remove garlic and discard.

  4. 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

  1. Put 1 or 2 pieces of ham on each English muffin.

  2. Cover ham with wilted spinach.

  3. Place a poached egg on each muffin and top with Hollandaise sauce.

  4. 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.

Nutrition Facts
Eggs Benedict Florentine Recipe
Amount Per Serving
Calories 474 Calories from Fat 324
% Daily Value*
Fat 36g55%
Saturated Fat 18g113%
Trans Fat 1g
Polyunsaturated Fat 3g
Monounsaturated Fat 12g
Cholesterol 301mg100%
Sodium 1207mg52%
Potassium 477mg14%
Carbohydrates 16g5%
Fiber 1g4%
Sugar 1g1%
Protein 21g42%
Vitamin A 3816IU76%
Vitamin C 9mg11%
Calcium 88mg9%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.