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eggs florentine – smitten kitchen

Eggs Benedict

A delicious take on Eggs Benedict featuring poached eggs, sautéed spinach, and a rich hollandaise sauce, perfect for a brunch spread.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 3 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Hollandaise Sauce
  • 2 large egg yolks Make sure to use fresh eggs.
  • 1/2 cup unsalted butter, melted Melt just before using.
  • 1/2 tablespoon lemon juice Adjust to taste.
  • to taste kosher salt
  • to taste hot sauce
For the Spinach
  • 4 cups fresh spinach Wash and remove any tough stems.
  • 1 tablespoon unsalted butter For cooking the shallots.
  • 1 small shallot, finely chopped Can substitute with onion.
  • to taste salt and black pepper
For the Eggs and Muffins
  • 6 large eggs For poaching.
  • 3 pieces English muffins, split Use fresh muffins.
  • 2 tablespoons unsalted butter For toasting the muffins.
  • optional white vinegar Can help eggs set while poaching.

Method
 

Make the Hollandaise Sauce
  1. In an upright blender or bowl for an immersion blender, blend the egg yolks at high speed until they’re combined.
  2. Drizzle in the melted butter slowly until emulsified and thickened.
  3. Add salt, lemon juice, and optional hot sauce to taste.
  4. If whisking by hand, place the bowl on a damp paper towel to hold it steady and incorporate butter slowly while whisking.
Prepare the Spinach
  1. Heat a skillet over medium-high heat with a small puddle of water.
  2. Add the spinach and cook until just wilted, then transfer to a colander.
  3. Squeeze out excess water and set aside.
  4. In the same skillet, melt butter, add shallots, and cook until golden brown.
  5. Return spinach to the skillet, season with salt and pepper, and warm through.
Poach the Eggs
  1. Bring a saucepan of water to just below simmering and add vinegar.
  2. Crack an egg into a small dish and gently slide it into the water.
  3. Use a spoon to create a gentle whirlpool and cook for 3 to 5 minutes.
  4. Remove eggs with a slotted spoon and repeat with remaining eggs.
Toast the English Muffins
  1. Melt butter in the same skillet and toast the split English muffins face down until golden brown.
Assembly
  1. On a platter, arrange the toasted muffin halves, add sautéed spinach, a poached egg, and drizzle with hollandaise.
  2. Season with salt, pepper, and hot sauce if desired. Finish with the muffin top and serve immediately.

Notes

You can poach eggs ahead of time and rewarm them gently in hot water. Hollandaise can also be warmed but requires careful handling to prevent breaking the emulsion.