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eggs Benedict Florentine with poached eggs over spinach and English muffins draped in golden hollandaise in a wide horizontal shot, plated and dusted with paprika, natural light, shallow depth of field, landscape orientation

Eggs Benedict Florentine

Poached eggs on sauteed spinach with English muffins and topped with hollandaise sauce.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 4 English muffins split
  • 8 eggs
  • 4 cups baby spinach
  • 3 egg yolks
  • 1/2 cup melted butter
  • 1 tbsp lemon juice
  • 1 tbsp white vinegar
  • 1/2 tsp salt
  • paprika for garnish

Method
 

  1. Saute the spinach in a little butter until wilted, then set aside and keep warm.
  2. Blend the egg yolks, lemon juice, and salt, then slowly stream in the melted butter to make hollandaise.
  3. Bring a pot of water with vinegar to a gentle simmer and poach the eggs for 3 minutes.
  4. Toast the English muffin halves until golden.
  5. Top each muffin half with spinach and a poached egg.
  6. Spoon hollandaise over the top and dust with paprika to serve.

Notes

Swirl the simmering water before sliding in each egg for a neat shape.