Eggs Benedict Florentine

INGREDIENTS: Eggs Benedict Florentine:
2-4 pieces of prosciutto
2 english muffins
two handfuls of baby spinach
4 eggs; poached

Hollandaise Sauce:
2 egg yolks
1 1/2 T lemon juice
2-3 dashes of worchestchire sauce
4 T butter
salt and pepper to taste

INSTRUCTIONS: To make the Hollandaise sauce:

Over a double boiler, mix the egg yolks, lemon juice, worchestchire, salt and pepper. Add in butter a tablespoon at a time, constantly stirring until the sauce has come together. If the sauce is too thick, add a 1/2 t of water.

Keep warm until ready to pour over eggs benedict florentine.

While tending to the Hollandaise sauce, poach your eggs, wilt your spinach, and get your English muffins toasted. To warm my prosciutto, I just put the slices over my spinach for a few minutes.

Layer each half of the English muffin with wilted spinach, prosciutto, a poached egg, and then pour a few drizzles of Hollandaise sauce over the open-faced sandwiches. I like to top ours with some paprika and parsley!

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