Eggs Benedict Florentine

Eggs Benedict Florentine
Early mornings are easier with Eggs Benedict Florentine on the menu for breakfast. Gently poached eggs sit atop sauteed spinach and toasted sourdough bread, and then drizzled with a homemade hollandaise sauce. Eggs Benedict Florentine are just one of the many recipes featured in the CarbLovers Diet Cookbook.


Makes 4 servings (serving size: 1 slice bread, 1/2 cup spinach, 1 tablespoon hollandaise, 1 egg)

Nutritional Information

Calories 256
Fat 14.3 g
Satfat 4.7 g
Monofat 4.9 g
Polyfat 3.6 g
Protein 11 g
Carbohydrate 21 g
Fiber 2 g
Cholesterol 251 mg
Iron 0.0 mg
Sodium 471 mg
Calcium 0.0 mg


1 teaspoon olive oil
1 (5-ounce) container spinach
1/4 teaspoon salt
1/8 teaspoon pepper
1/4 teaspoon ground nutmeg
4 slices (about 1 ounce each) sourdough bread, toasted
1 teaspoon white vinegar
5 large eggs
3 tablespoons light mayonnaise
1 tablespoon lemon juice
2 teaspoons water
1 tablespoon butter, melted


Heat olive oil in a large skillet over medium-high heat; sauté spinach for 3 minutes until wilted. Season with salt, pepper, and nutmeg. Arrange toasted sourdough bread on 4 plates; divide spinach among toast slices and set aside. Bring a high-sided skillet filled with 2 inches of water to a simmer; add vinegar. Working one at a time, break each eggs into a ramekin and slide into simmering water. Gently poach 3 minutes; remove with a slotted spoon. Place 1 egg on top of each spinach toast (reserve last egg). In a blender, combine yolk from remaining poached egg (discard white) with mayonnaise, lemon juice, and water; blend until smooth. Add melted butter; blend to combine. Spoon hollandaise over eggs and serve immediately.


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