Microgreens Eggs Benedict Florentine: A Nutrient-Rich Twist on a Breakfast Classic
By :Tom Cusicanqui
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Eggs Benedict Florentine offers a delightful variation to the traditional Eggs Benedict, swapping out the animal fat, such as bacon or ham for a bed of spinach. In this recipe, we take it a step further by incorporating vibrant microgreens, adding a fresh and nutritious element to this beloved breakfast dish. Get ready to indulge in a wholesome and flavorful breakfast experience with Microgreens Eggs Benedict Florentine!
Ingredients
For the Hollandaise Sauce
- 3 egg yolks
- 1 tablespoon lemon juice
- 1/2 cup unsalted butter, melted
- Salt and pepper to taste
For the Eggs Benedict Florentine
- 4 English muffins, split and toasted
- 8 eggs
- 2 cups fresh baby spinach leaves
- 1 cup microgreens (such as pea shoots, sunflower shoots, or broccoli microgreens)
- Salt and pepper to taste
- Vinegar (for poaching eggs)
Instructions
1. Prepare the Hollandaise Sauce
- In a heatproof bowl, whisk together the egg yolks and lemon juice until well combined.
- Place the bowl over a pot of simmering water (double boiler method) and continue whisking constantly.
- Gradually pour in the melted butter, whisking continuously until the sauce thickens and becomes smooth.
- Season with salt and pepper to taste. Remove from heat and keep warm while you prepare the rest of the dish.
2. Poach the Eggs
- Fill a large saucepan with water and bring it to a gentle simmer. Add a splash of vinegar to the water.
- Crack each egg into a small bowl or ramekin.
- Carefully slide the eggs, one at a time, into the simmering water. Poach for about 3-4 minutes for a soft yolk, or until desired doneness is reached.
- Using a slotted spoon, remove the poached eggs from the water and drain on a paper towel.
3. Prepare the Spinach
- In a separate skillet, wilt the fresh baby spinach leaves over medium heat. Season with salt and pepper to taste. Set aside.
4. Assemble the Eggs Benedict Florentine
- Place the toasted English muffin halves on serving plates.
- Layer the wilted spinach on top of each muffin half.
- Gently place a poached egg on top of the spinach layer.
5. Add Microgreens
- Generously sprinkle microgreens over the poached eggs and spinach. The microgreens will add a burst of color, flavor, and nutrients to the dish.
6. Drizzle with Hollandaise Sauce:
- Spoon the warm hollandaise sauce generously over the assembled Eggs Benedict Florentine.
7. Season and Serve
- Season the Eggs Benedict Florentine with salt and pepper to taste.
- Garnish with additional microgreens for an extra pop of freshness and visual appeal.
- Serve immediately and enjoy your nutritious twist on this classic breakfast favorite!
This Microgreens Eggs Benedict Florentine recipe offers a wholesome and delicious way to start your day, combining the richness of poached eggs and hollandaise sauce with the freshness of spinach and microgreens. Whether for a leisurely weekend brunch or a special occasion breakfast, this dish is sure to impress with its vibrant flavors and nutrient-packed ingredients.
Ingredients
For the Hollandaise Sauce
- 3 egg yolks
- 1 tablespoon lemon juice
- 1/2 cup unsalted butter, melted
- Salt and pepper to taste
For the Eggs Benedict Florentine
- 4 English muffins, split and toasted
- 8 eggs
- 2 cups fresh baby spinach leaves
- 1 cup microgreens (such as pea shoots, sunflower shoots, or broccoli microgreens)
- Salt and pepper to taste
- Vinegar (for poaching eggs)
Instructions
1. Prepare the Hollandaise Sauce
- In a heatproof bowl, whisk together the egg yolks and lemon juice until well combined.
- Place the bowl over a pot of simmering water (double boiler method) and continue whisking constantly.
- Gradually pour in the melted butter, whisking continuously until the sauce thickens and becomes smooth.
- Season with salt and pepper to taste. Remove from heat and keep warm while you prepare the rest of the dish.
2. Poach the Eggs
- Fill a large saucepan with water and bring it to a gentle simmer. Add a splash of vinegar to the water.
- Crack each egg into a small bowl or ramekin.
- Carefully slide the eggs, one at a time, into the simmering water. Poach for about 3-4 minutes for a soft yolk, or until desired doneness is reached.
- Using a slotted spoon, remove the poached eggs from the water and drain on a paper towel.
3. Prepare the Spinach
- In a separate skillet, wilt the fresh baby spinach leaves over medium heat. Season with salt and pepper to taste. Set aside.
4. Assemble the Eggs Benedict Florentine
- Place the toasted English muffin halves on serving plates.
- Layer the wilted spinach on top of each muffin half.
- Gently place a poached egg on top of the spinach layer.
5. Add Microgreens
- Generously sprinkle microgreens over the poached eggs and spinach. The microgreens will add a burst of color, flavor, and nutrients to the dish.
6. Drizzle with Hollandaise Sauce:
- Spoon the warm hollandaise sauce generously over the assembled Eggs Benedict Florentine.
7. Season and Serve
- Season the Eggs Benedict Florentine with salt and pepper to taste.
- Garnish with additional microgreens for an extra pop of freshness and visual appeal.
- Serve immediately and enjoy your nutritious twist on this classic breakfast favorite!
This Microgreens Eggs Benedict Florentine recipe offers a wholesome and delicious way to start your day, combining the richness of poached eggs and hollandaise sauce with the freshness of spinach and microgreens. Whether for a leisurely weekend brunch or a special occasion breakfast, this dish is sure to impress with its vibrant flavors and nutrient-packed ingredients.
categories : Recipes
