Eggs Benedict Florentine

Eggs Benedict Florentine

Eggs Benedict Florentine

Eggs Benedict Florentine

This household loves prosciutto, it is always on hand for a little antipasto platter or as a fancy addition to a meal; wrapped around vegetables, on sandwiches-you name it, we’ve devoured it!

So when I felt husband needed a nice breakfast, I went to work on a favorite of mine that rarely gets made – not because we don’t love it, but because we love it too much and could lick the Hollandaise sauce bowl clean – and that’s not very bikini-body-friendly. I decided to combine eggs Benedict (eggs, ham, Hollandaise sauce) and eggs Florentine (swap out the ham for spinach).

Eggs Benedict Florentine

2-4 pieces of prosciutto

2 english muffins, halved and toasted

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

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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