This is a breakfast dish where poached eggs are topped off over an english muffin and dressed with Hollandaise sauce.There are multiple variations of this dish, I am using spinach for "Eggs Florentine", other versions use ham,mushrooms, salmon, bacon, avocado, chorizo, salsa etc.
Ingredients:
2 poached eggs
1 English muffin toasted(toast with butter for added taste)
1 tablespoon hollandaise sauce
Salt to taste
Paprika to taste
1 cup spinach leaves,(sauteed in a pan until they wilt,season with salt and pepper)
Procedure:
1.Place the muffin halves facing up on a plate.Place the spinach on top.
2.Now gently place the poached eggs on top followed by a dollop of hollandaise sauce.Season with salt and paprika.
Tips:
I just saute spinach in water, I didn't want to add more fat on top of the hollandaise. You can saute them in a teaspoon of oil or butter if you wish.
| Preparation time | 20 minutes |
| Serves | 2 Benedicts |
| Serving Size | 1 Benedict |
| Calories Per Serving | Approximately 210 per serving |
| Difficulty | Difficult |
Ingredients:
2 poached eggs
1 English muffin toasted(toast with butter for added taste)
1 tablespoon hollandaise sauce
Salt to taste
Paprika to taste
1 cup spinach leaves,(sauteed in a pan until they wilt,season with salt and pepper)
Procedure:
1.Place the muffin halves facing up on a plate.Place the spinach on top.
2.Now gently place the poached eggs on top followed by a dollop of hollandaise sauce.Season with salt and paprika.
Tips:
I just saute spinach in water, I didn't want to add more fat on top of the hollandaise. You can saute them in a teaspoon of oil or butter if you wish.
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