Eggs Florentine Benedict is a delicious twist on the breakfast classic! English muffins are topped with spinach, mushrooms, perfectly poached eggs, and a Parmesan cheese hollandaise sauce. A delicious and elegant breakfast for holidays like Mother's Day, Christmas, Easter, and more. #eggsbenedict #florentine #brunchrecipes
Create a vortex with a spoon in the pot and lower an egg into the water.
Cook until your desired doneness, approximately 3 minutes for a runny yolk but cooked egg white. (Test by gently poking the egg with your finger when lifted out of the water - if the white is somewhat firm, it is cooked).
Remove the egg from the water with a slotted spoon to drain and place in a small bowl or on a plate. Repeat with eggs as necessary.
Meanwhile, heat a large skillet over medium heat.
Add 2 Tablespoons of oil to the skillet. When hot, add the mushrooms. Do NOT touch the mushrooms and let them cook until they are starting to release their juices, approximately 3 minutes (not touching them helps them brown).
Add the garlic powder, 1/4 teaspoon salt, 1/4 teaspoon black pepper, and spinach to the mushrooms. Stir. Cook until the spinach is wilted, approximately 2-3 minutes. Remove from heat.
Cut and toast your English muffins to your desired doneness.
Place the toasted muffins on the plates.
Scoop the mushroom and spinach mixture onto the muffin pieces.
Place a poached egg onto each stack. Gently slide the egg onto the stack from the bowl or plate that you stored them on.
Top each stack with 2 Tablespoons of your hollandaise sauce.
Garnish with spinach leaves or Parmesan if desired. Serve immediately.
Get more cooking poached eggs tips for perfect eggs. I also like to just fry up eggs instead of poaching for a faster meal.Our blender Parmesan cheese hollandaise sauce is perfect for this recipe, or use any of your favorite hollandaise sauces.It looks like a lot of spinach, but spinach loses a LOT of its volume when it is cooked!