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–+ servings

Simple Spinach Florentine Benedict (Vegetarian Favorite)

A delightful vegetarian twist on the classic Eggs Benedict featuring sautéed spinach and a rich hollandaise sauce, perfect for brunch.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Breakfast, brunch
Cuisine: American, Vegetarian
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

For the Eggs Benedict
  • 4 large eggs fresh
  • 4 slices English muffins split and toasted
  • 2 cups fresh spinach washed and chopped
  • 1 tablespoon olive oil for sautéing
For the Hollandaise Sauce
  • 3 large egg yolks from fresh eggs
  • 1 tablespoon lemon juice freshly squeezed
  • 1/2 cup unsalted butter melted
  • 1 pinch salt
  • 1 pinch cayenne pepper optional

Method
 

Prepare the Spinach
  1. In a skillet, heat olive oil over medium heat. Add the chopped spinach and sauté until wilted, about 3-4 minutes.
Make the Hollandaise Sauce
  1. In a bowl, whisk together egg yolks and lemon juice until thick and pale.
  2. Slowly drizzle in melted butter while whisking continuously until the sauce is smooth and creamy. Season with salt and cayenne pepper.
Poach the Eggs
  1. Bring a saucepan of water to a gentle simmer. Crack each egg into a small bowl, then gently slide into the water. Poach for about 3-4 minutes until whites are set but yolks are still runny.
Assemble the Benedict
  1. On each toasted English muffin half, layer sautéed spinach, followed by a poached egg. Drizzle with hollandaise sauce and serve immediately.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 30gProtein: 12gFat: 22gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 300mgSodium: 450mgPotassium: 400mgFiber: 3gSugar: 2gVitamin A: 2500IUVitamin C: 15mgCalcium: 150mgIron: 3mg

Notes

For a variation, add sliced tomatoes or avocado on top of the spinach before adding the egg.

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