Eggs Benedict Florentine
Sauces can be intimidating. Never made your own hollandaise sauce? Here’s a great hollandaise sauce recipe for two! I love this recipe- it’s simple and basically takes the guesswork out of the equation. You don’t have to worry about using a double boiler with this recipe. Eggs Benedict lovers each have their own favorite flavor persuasion- perhaps Canadian bacon, crab cakes, salmon….my favorite is Eggs Benedict Florentine. The proper version of Eggs Benedict Florentine contains spinach, usually to replace the meat, and I like to throw some tomato on there too (my preference is for chopped tomatoes). Enjoy!
Recipe Card
Course: BreakfastDifficulty: EasyServings
2
servingsHollandaise Sauce for 2:
Ingredients
2 Tbsp Butter
Juice of 1/2 Lemon
1 Egg Yolk
1 Dash Paprika
1 Pinch Salt
1 Pinch Ground Black Pepper
Directions
- Melt the butter in a small pan and immediately remove it from the heat.
- Squeeze the lemon juice into the pan to help cool the butter.
- Add the Paprika, Salt & Pepper.
- Once the pan and butter are cool, add the egg yolk and whisk into the butter/lemon juice.
- With the burner on low, repeatedly move the pan onto and then off of the burner while continuously whisking.
- As soon as the sauce starts to thicken, immediately use a spatula to transfer the completed sauce into a serving dish.
- Heat 1 teaspoon olive oil in a medium-sized pan. Add 4 cups of fresh spinach and saute until wilted or about 2 minutes. Salt to taste. Remove from heat and set aside. Dice one tomato and set it aside.
- Cook 4 eggs (2 eggs per person) to your preference. Place 1 egg on top of each English muffin slice. Divide the sauteed spinach and chopped tomatoes evenly over the 4 muffins with eggs. Pour the hollandaise sauce evenly over each egg. Salt and pepper to taste.
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