Wholewheat Eggs Florentine (Spinach Benedict)

Name: Wholewheat Eggs Florentine (Spinach Benedict)
Total time: 25 min
Yield: 2 people
Ingredients: 4 count Eggs; 0.5 cup Butter; 1 tbsp Fresh Lemon; 4 cup Fresh Spinach; 2 slice Wholewheat Bread; 1 tbsp White Vinegar; 0.5 tsp Sea Salt; 0.25 tsp Black Pepper

VegetarianUnder 30 MinsStovetopBreakfast • Brunch

Medium

25min

520kcal

2people

MACROS

per serving

※gProtein

◆gFat

▣gCarbs

◎gSugar

◇gFiber

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A classic vegetarian twist on Eggs Benedict featuring perfectly poached eggs, garlicky wilted spinach, and rich homemade Hollandaise sauce draped over toasted wholewheat bread.

There is nothing quite as luxurious for a weekend brunch as a beautifully plated Wholewheat Eggs Florentine (Spinach Benedict). This dish brings the gourmet restaurant experience right into your own kitchen, combining perfectly poached eggs, vibrant earthy greens, and a deeply rich, buttery sauce. The secret to a phenomenal Wholewheat Eggs Florentine (Spinach Benedict) lies in the homemade Hollandaise. By gently cooking the egg yolks over a double boiler and slowly whisking in warm butter, you create a velvety emulsion that is brightened with a touch of fresh lemon juice. Because we are skipping the traditional heavy meats, the addition of lightly wilted fresh spinach adds a beautiful layer of flavor and a great nutritional boost, making this a true Spinach Benedict. Serving it all over beautifully toasted wholewheat bread provides a sturdy, slightly nutty base that soaks up the luscious golden egg yolks once they are broken open. Poaching the eggs might seem intimidating, but a splash of white vinegar in gently simmering water is the foolproof trick to keeping the whites perfectly wrapped around the runny yolks. Master this dish, and your home will forever be the favorite brunch spot!

Ingredients

4 count Eggs
115 g Butter
1 tbsp Fresh Lemon
100 g Fresh Spinach (about 4 cups loosely packed)
2 slice Wholewheat Bread
1 tbsp White Vinegar
0.5 tsp Sea Salt
0.25 tsp Black Pepper

Instructions

1
Melt the butter gently in a small pan or microwave, then set it aside to stay warm.
2
Separate two of the eggs, placing the yolks into a heatproof bowl. Save the whites for another use. Add the lemon juice to the yolks and whisk vigorously until smooth and slightly pale.
3
Place the bowl over a saucepan of barely simmering water, ensuring the bottom of the bowl does not touch the water. Continue to whisk constantly while slowly drizzling in the warm melted butter. Once the sauce is thick and creamy, remove from heat. Season with a pinch of sea salt and black pepper, then cover to keep warm.
4
In a separate skillet over medium heat, add a splash of water and the spinach. Cook for 2-3 minutes until just wilted. Season lightly with sea salt, drain any excess liquid, and set aside.
5
Fill a medium saucepan with about 3 inches of water, add the white vinegar, and bring to a very gentle simmer.
6
Crack the remaining two eggs into small separate cups. Swirl the simmering water to create a gentle vortex, then carefully slide the eggs into the center. Poach for exactly 3 minutes for perfectly runny yolks. Remove with a slotted spoon and dab dry on a paper towel.
7
Toast the wholewheat bread slices until golden and crisp.
8
To assemble, layer the warm spinach on the toasted wholewheat bread. Gently place a poached egg on top of the greens, and generously spoon the warm Hollandaise sauce over the top. Serve immediately.

Chef's Tips

•If your Hollandaise gets too thick or looks like it might split, whisk in a few drops of hot water to smooth it out immediately.
•Make sure your poaching water is at a very gentle simmer—vigorous boiling will tear the delicate egg whites apart.
•To speed up the cooking process, have all your ingredients prepared and measured before you start making the Hollandaise.