Eggs Benedict Florentine

Eggs Benedict Florentine


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This savory dish is made with sourdough bread, tomato, spinach, poached egg and creamy hollandaise sauce. Serve benedict with a side of hash browns or potatoes for a hearty dinner.

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Time needed

10 min preparation + 15 min cooking

Serving Size / Yield

4 servings


  • 1 tomato, sliced
  • 1 tsp. extra virgin olive oil
  • 1 (5oz) container spinach
  • ¼ tsp. kosher salt
  • 1/8 tsp. freshly ground black pepper
  • ¼ tsp. ground nutmeg
  • 4 (1oz) slices sourdough bread
  • 1 tsp. white vinegar
  • 5 large cage-free eggs
  • 3 tbs. mayonnaise
  • 1 tbs. fresh-squeezed lemon juice
  • 2 tsp. water
  • 1 tbs. butter, melted

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Place tomato on each slice of bread. In a large skillet, warm olive oil over medium-high heat. Add spinach to skillet and cook for 3 minutes or until spinach is wilted. Mix in salt, ground pepper and nutmeg. Evenly divide spinach and place on each slice of bread. Set aside.

Fill a shallow skillet with 2-inches of water. Bring water to a simmer. Pour in vinegar. One at a time, break eggs into a ramekin. Gently transfer eggs into water. Cook for 3 minutes and remove from heat. Place one egg on each piece of bread.

Remove yolk from remaining egg and discard white. Mix yolk, mayonnaise, lemon juice, water and butter in a blender. Blend until mixture is smooth and ingredients are well combined. Pour sauce over eggs and serve warm.

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