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

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.

How to Make It

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.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

CarbLovers Diet Cookbook

Ratings & Reviews

lizlutz's Review

eallaak
June 17, 2013
I'll have to work on my poaching skills so I can make this all the time. It was delicious! I thought the sauce was wonderful- normally I dislike Hollandaise sauce.

eallaak's Review

lizlutz
January 05, 2013
What a great recipe, I forgot the nutmeg but it was still delicious and so easy. I added a pinch of cayenne to the hollandaise sauce. So good.