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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 pasteurized if serving with runny yolks
  • 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
  • 1 teaspoon butter for the spinach
  • 5 tablespoons water for safely cooking the hollandaise yolks

Method
 

  1. Sauté the spinach in 1 teaspoon butter until wilted; keep warm.
  2. For the hollandaise, stir the 3 egg yolks, lemon juice, 5 tablespoons water, and salt in a heavy saucepan over very low heat until the mixture reaches 160°F and coats a spoon. Remove from the heat and slowly whisk in the melted butter until smooth. Keep warm.
  3. Bring a pot of water with the vinegar to a gentle simmer. Poach the 8 eggs for about 3 minutes for runny yolks, or longer to the doneness you prefer.
  4. Toast the English muffin halves until golden.
  5. Top each muffin half with spinach and a poached egg, spoon hollandaise over the top, and dust with paprika.

Notes

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