Traditional brunch favorites are often off-limits for those watching their heart health, but our Heart Healthy Eggs Benedict Florentine Recipe proves you can have your hollandaise and eat it, too. By swapping heavy butter and cream for a tangy buttermilk base, we’ve created a lightened-up version that captures the rich, velvety texture of the original without the excess saturated fat.
This vegetarian recipe highlights nutrient-dense sautéed spinach and perfectly poached eggs served on toasted whole-grain English muffins. Whether you are managing your cholesterol or simply looking for a high-protein, low-calorie breakfast, this elegant dish delivers sophisticated flavor in every bite.
While a classic Benedict can easily exceed 600 calories, this recipe clocks in at just 135 calories per serving. The primary innovation is our "slimmed-down" hollandaise sauce, which uses nonfat buttermilk and a touch of cornstarch to achieve a luxurious consistency. Paired with iron-rich spinach and fiber-rich whole grains, it’s a balanced meal that supports heart health and stable blood sugar.
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Traditional Eggs Benedict features Canadian bacon or ham, while Eggs Florentine replaces the meat with sautéed spinach.
Yes, by using whole-grain muffins and a low-fat sauce, this recipe has a lower glycemic impact than traditional versions.
Keep the heat low and whisk constantly. Our buttermilk and cornstarch method is much more stable than the traditional butter-egg yolk emulsion.
These savory egg dishes are designed to provide high-quality protein while keeping saturated fat and sodium in check. By incorporating fiber-rich vegetables these recipes offer a satisfying, nutrient-dense start to your day that supports cardiovascular wellness.
These tasty and sweet brunch ideas utilize whole grains and natural fruit sweetness to provide a delicious alternative to traditional sugary breakfast pastries. These recipes are crafted with heart-healthy ingredients that deliver essential fiber and antioxidants to help manage cholesterol and blood pressure levels.
To get those café-style poached eggs, ensure your water is at a very gentle simmer (not a rolling boil). Adding a tablespoon of white vinegar helps the egg whites congeal quickly around the yolk. Crack each egg into a small ramekin first, then gently slide it into the water to keep the shape intact.
Recipe yields 6 servings
Lightly coat a skillet with nonstick cooking spray. Add the spinach and cook over medium heat until wilted. Transfer spinach evenly to muffin halves.
Fill a large skillet with 2 inches of water and the vinegar. Bring to a boil. Reduce heat until the water is consistently but very gently boiling; crack one egg into a small dish and gently pour it into the skillet. Repeat with each additional egg, one at a time. Simmer for 2 to 3 minutes, or until desired doneness, spooning hot water over the yolks until slightly opaque. With a slotted spoon, carefully remove eggs from the water, letting the excess water drain. Place eggs on top of spinach.
In a heavy medium saucepan, whisk 2 tablespoons of the buttermilk, the cornstarch and salt until smooth. Whisk in beaten egg and remaining 4 tablespoons buttermilk. Cook over low heat, whisking constantly, until the sauce comes to a simmer. Cook, whisking, for an additional 15 seconds. Remove from heat and whisk in lemon juice and butter.
Spoon hollandaise sauce over eggs. Sprinkle with parsley and serve immediately.
This dish pairs perfectly with a side of fresh seasonal fruit or a bright citrus salad to cut through the richness of the sauce. For a more substantial brunch, serve it alongside grilled vegetables or lightly seasoned air-fryer potatoes.
If you don't have spinach, sautéed kale or Swiss chard work beautifully as flavorful alternatives.
For a gluten-free option, serve the poached eggs over roasted portobello mushroom caps or thick slices of grilled sweet potato.
If fresh lemon juice isn't available, a splash of white wine vinegar in the hollandaise can provide the necessary brightness.