Eggs Benedict Florentine

Eggs Benedict Florentine

Eggs Bendict Florentine

This is my version of the Eggs Florentine that First Watch makes. I get it every time we go, so I started making it at home. I leave off the English muffin for low carb, gluten free, but you can add it if you want.

A go-to- meal in our house when we want something quick, easy and healthy. And I don’t know about you, but one of our favorite things is breakfast for dinner.


2 eggs- per person

1 handful – organic spinach

tomatoes (any kind), diced

Hollandaise sauce ( you can make it from a packet or make your own, recipe below.)


Make your Hollandaise sauce, stirring constantly so it doesn’t stick or scorch (See recipe below or use a packet if in a hurry.) Set aside finished sauce until ready for it.

Put a little oil (olive, coconut, etc.) in a skillet and fry your eggs over medium.Then, take a big handful of organic spinach and lay it on a plate.

When the eggs are cooked place those on top of the spinach.

Pour Hollandaise sauce on top.

Sprinkle on tomatoes (I used cherry tomatoes, cut in half)

Season with salt and pepper.

Serve with a side of fruit.

The hot eggs wilt some of the spinach and  when the gooey yolks break open and mix with the spinach and tomatoes, it’s heaven on a plate! Identical to the restaurant version. YUMMY!

Hollandaise Sauce Recipe:

4 egg yolks

1 Tbsp.- lemon juice

1 stick- unsalted butter, melted

Pinch- cayenne pepper

Salt and pepper to taste

Whisk eggs and lemon juice together in a metal bowl. This will get thick.

Put bowl over a steaming pot of water and whisk continuously without the water touching the bottom of the bowl. This will get thicker and double in volume.

Slowly add your butter and continue to whisk until well incorporated. Season and remove from heat.





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