Eggs Benedict Florentine

Eggs Benedict Florentine is a delightful vegetarian twist on the classic brunch dish, featuring poached eggs atop a bed of sautéed spinach and creamy hollandaise sauce. This dish combines rich flavors and textures, making it a perfect start to your day.

Eggs Benedict Florentine
30 minutes
Difficulty: Medium
American
450 kcal

Ingredients

  • English muffins - 2 halves
  • Fresh spinach - 200 grams
  • Eggs - 4 large
  • Butter - 60 grams
  • Egg yolks - 2
  • Lemon juice - 1 tablespoon
  • White vinegar - 1 tablespoon
  • Salt - to taste
  • Black pepper - to taste
  • Paprika - a pinch (for garnish)

Steps

  1. Begin by bringing a pot of water to a gentle simmer. Add 1 tablespoon of white vinegar to the water.
  2. While the water is heating, melt 30 grams of butter in a large skillet over medium heat. Add the fresh spinach and sauté until wilted, about 3-4 minutes. Season with salt and pepper to taste.
  3. Once the spinach is cooked, remove it from the skillet and set aside. In the same skillet, lightly toast the English muffin halves until golden brown.
  4. Next, prepare the hollandaise sauce. In a heatproof bowl, whisk together the egg yolks and lemon juice until pale and fluffy. Place the bowl over a pot of simmering water (double boiler method), and slowly drizzle in the melted butter while whisking constantly until the sauce thickens. Season with salt and pepper, then remove from heat.
  5. To poach the eggs, carefully crack each egg into a small bowl. Gently slide each egg into the simmering water, cooking for about 3-4 minutes for a runny yolk. Use a slotted spoon to remove the eggs and place them on a paper towel to drain.
  6. To assemble, place the toasted English muffin halves on plates, top each with a generous portion of sautéed spinach, followed by a poached egg. Drizzle with hollandaise sauce and sprinkle with paprika for garnish. Serve immediately.

Nutrition

  • Calories: 450
  • Protein: 18 g
  • Carbs: 30 g
  • Fiber: 3 g
  • Sugar: 2 g
  • Sodium: 600 mg
  • Cholesterol: 260 mg
  • Total Fat: 30 g
  • Saturated Fat: 15 g
  • Unsaturated Fat: 12 g
  • Water: 0.5 L

Health Benefits

  • High in protein from eggs, supporting muscle health.
  • Rich in vitamins and minerals from spinach, promoting overall health.

Tags

AmericanVegetarianBreakfast