RECIPE: Eggs Benedict Florentine

How do you make Sunday special? You gather your loved ones. You open a kitchen window and let the sun shine through. You put on a cup of fresh coffee. You put on a cozy sweater. You make sure your favorite coffee mug is clean. You put on some music.

And you make an eggs benedict.
We had a handful of spinach to use up, so we made a Florentine version of these delectable open-faced sandwiches. If you have extra veggies laying in your crisper drawer, you can saute them in the same manner and make your own version-just replace the spinach layer with your own concoction.

Happy Sunday!

Eggs Benedict Florentine
4 servings

Hollandaise sauce:
3 large egg yolks
1/2 cup (1 stick) butter, melted
1 tsp. fresh squeezed lemon juice (or more to taste)
1/2 teaspoon Dijon mustard
1/8 teaspoon salt
1 teaspoon dried tarragon (optional)
pinch of ground white pepper

Spinach topping:
2 -3 tablespoons butter
2 tablespoons olive oil
1 clove garlic, minced
1/2 cup onions, diced
1 cup mushrooms, diced
1 cup thawed frozen spinach, chopped
1/4 cup white wine
1/8 teaspoon salt

8 eggs, poached

8 slices Canadian bacon or smoked deli turkey

4 English muffins

Optional chopped parsley


For Hollandaise Sauce:
Whisk 3 egg yolks and lemon juice in medium metal bowl or top of double boiler. Gradually whisk in melted butter. Set bowl over medium sauce pan of gently simmering water (or double boiler bottom pan of water), whisk constantly until mixture thickens and thermometer reads 140˚F for 3 minutes, about 5 minutes total. Remove from heat; whisk in last ingredients.

For Spinach topping:
Heat olive oil and butter in a frying pan over medium high heat. Add onion, garlic and mushrooms; cook until onions are translucent, about 5 minutes. Add spinach and wine, cook about 2 minutes or until wine is absorbed and spinach heated through. Salt to taste and set aside spinach mix in a bowl.

Add Canadian bacon to 12" frying pan and brown slightly on each side. Set meat aside and rinse pan. Fill frying pan with 1 1/2 " of water. Bring to boil, reduce heat to just lightly bubbling for poaching eggs. Add 1 teaspoon of salt to water. Crack 1 egg into a small custard type bowl and gently slide eggs one at a time into the boiling water so they hold shape. Work in batches of 4 eggs at a time. Cook just until whites are set, about 2-3 minutes.

Meanwhile fork split English muffins and toast in toaster. Once toasted put muffins on plate (spreading butter on them optional). Top with Canadian bacon, then spinach mix, poached eggs and finish with hollandaise sauce. Sprinkle with a little chopped parsley.


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