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Florentine Benedict for #SundaySupper – Supper for a Steal

Florentine Benedict - Supper for a Steal

Eggs Benedict is one of my all time favorite foods! I could eat it for breakfast, lunch and dinner without getting sick of it. But while I will enjoy  traditional benedict, I really like specialty benedicts. Florentine being one of my favorite. I love that it’s meatless and loaded with spinach. I have seen it in restaurants with spinach and bacon and I usually ask them to sub tomato for the bacon. Mmm, that is another delicious combo.

This week’s #SundaySupper theme is Breakfast for Dinner. We don’t eat a lot of breakfast for dinner, but when we do it has to be benedicts. I will go on and on about how much I love brunch, but really I’m not a huge breakfast person. I love brunch because of mimosas and benedicts, you can throw in the occasional extra crispy home fries too.

We have a system when making benedicts, my husband is the official egg poacher while I prepare the hollandaise, spinach, and toast the muffins. It is probably the one and only time I let him be in the kitchen with me.

Florentine Benedict


Florentine Benedict
Prep time
Cook time
Total time
Serves: 4
For the Hollandaise
  • 4 egg yolks
  • 1 tablespoon fresh lemon juice
  • ½ cup unsalted butter
  • pinch of cayenne
  • pinch of salt
For the Benedict
  • 4 cups spinach, packed
  • salt and pepper
  • 1 tablespoon olive oil
  • 4 English muffins
  • 8 eggs
  • ½ teaspoon white vinegar
  1. First cook down the spinach over medium heat. Heat oil in a pan and toss in spinach, season with a little bit of salt and pepper. After it is wilted set aside until needed.
  2. To make hollandaise whisk the egg yolks and lemon juice together in a stainless steel bowl until mixture is thickened. Place bowl over a suacepan with lightly simmering water (not touching the bottom of the bowl). Continue to whisk. Slowly drizzle in melted butter and continue whisking until sauce is thickened. Remove from heat, whisk in cayenne and salt. Cover with plastic wrap and set aside.
  3. Split muffins and place in the toaster oven.
  4. In a large saute pan fill with enough water to cover eggs when you drop them in. Add white vinegar and bring to a slow simmer. Break each egg in, working in two batches and let cook 3-4 minutes. Remove with slotted spoon and drain on paper towel lined plate.
  5. Top each muffin half with about 2 tablespoons spinach, a poached egg, and drizzle with hollandaise.

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