Classic Eggs Florentine

A vegetarian twist on Benedict, featuring perfectly poached eggs and sautéed spinach over toasted English muffins with hollandaise.

Prep time: 15 mins · Cook time: 10 mins · Serves 2

Ingredients

• 2 English muffins, halved
• 4 cups Fresh spinach
• 4 Eggs
• 1 tbsp Butter
• 1/2 cup Hollandaise sauce (store-bought or homemade)
• 1 tbsp White vinegar

Instructions

1. Melt butter in a skillet over medium heat. Add the spinach, tossing gently until just wilted. Season with a pinch of salt and set aside.
2. Bring a medium pot of water to a gentle simmer and stir in the white vinegar.
3. Crack each egg into a small ramekin, then carefully slip them one by one into the simmering water. Poach for 3-4 minutes until whites are set but yolks are runny.
4. While the eggs poach, toast the English muffin halves.
5. To assemble, top each muffin half with warm wilted spinach, a poached egg, and a generous spoonful of hollandaise sauce.