Eggs Benedict Florentine

How to Make Eggs Benedict Florentine

1. 1

   Step 1: Make the hollandaise

   Set a heatproof bowl over (but not touching) simmering water to form a double boiler. Whisk 4 egg yolks with lemon juice and a pinch of kosher salt until slightly thickened, then whisk over the warm water while very slowly drizzling in the melted butter until the sauce is smooth and emulsified. Keep the hollandaise warm over the warm (not hot) water, tasting and adjusting seasoning with salt as needed.

   For this step

   • 8 wholeLarge eggs, divided (yolks for hollandaise)
   • 6 tbspUnsalted butter, divided
   • 1 tbspFresh lemon juice
   • 1 tspKosher salt
   
2. 2

   Step 2: Wilt the spinach

   In a large skillet over medium heat, add about 1 tablespoon of the reserved butter and swirl until melted. Add the minced garlic and cook 20–30 seconds until fragrant, then add the baby spinach and a pinch of salt and toss until just wilted, 1–2 minutes. Transfer the spinach to a bowl and keep warm.

   For this step

   • 5 ozFresh baby spinach
   • 1 cloveGarlic clove, minced
   
3. 3

   Step 3: Toast and butter the muffins

   Split the English muffins and toast them until golden. Spread a light layer of the remaining butter on the warm muffin halves so they stay moist and flavorful. Arrange muffin halves on serving plates topped with a portion of the wilted spinach.

   For this step

   • 2 wholeEnglish muffins, split
   
4. 4

   Step 4: Poach the eggs

   Bring a wide saucepan of water to a gentle simmer and add the white vinegar. Stir to create a gentle whirlpool, then crack each egg into a small cup and gently slide into the water. Poach for 3–4 minutes for runny yolks or longer for firmer yolks. Remove with a slotted spoon and briefly drain on paper towel.

   For this step

   • 1 tbspWhite vinegar
   
5. 5

   Step 5: Assemble and garnish

   Place a poached egg over the spinach-topped muffin halves, spoon warm hollandaise generously over each egg, and sprinkle with chopped chives and freshly ground black pepper. Serve immediately while hollandaise is warm and eggs are runny.

   For this step

   • 2 tbspFresh chives, finely chopped
   

1. Set a heatproof bowl over (but not touching) simmering water to form a double boiler. Whisk 4 egg yolks with lemon juice and a pinch of kosher salt until slightly thickened, then whisk over the warm water while very slowly drizzling in the melted butter until the sauce is smooth and emulsified. Keep the hollandaise warm over the warm (not hot) water, tasting and adjusting seasoning with salt as needed.
2. In a large skillet over medium heat, add about 1 tablespoon of the reserved butter and swirl until melted. Add the minced garlic and cook 20–30 seconds until fragrant, then add the baby spinach and a pinch of salt and toss until just wilted, 1–2 minutes. Transfer the spinach to a bowl and keep warm.
3. Split the English muffins and toast them until golden. Spread a light layer of the remaining butter on the warm muffin halves so they stay moist and flavorful. Arrange muffin halves on serving plates topped with a portion of the wilted spinach.
4. Bring a wide saucepan of water to a gentle simmer and add the white vinegar. Stir to create a gentle whirlpool, then crack each egg into a small cup and gently slide into the water. Poach for 3–4 minutes for runny yolks or longer for firmer yolks. Remove with a slotted spoon and briefly drain on paper towel.
5. Place a poached egg over the spinach-topped muffin halves, spoon warm hollandaise generously over each egg, and sprinkle with chopped chives and freshly ground black pepper. Serve immediately while hollandaise is warm and eggs are runny.