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Florentine Eggs Benedict

Heart Healthy Florentine Eggs Benedict Recipe

               
Florentine Eggs Benedict
A healthy twist on eggs Benedict, this vegetarian recipe highlights sautéed greens and an indulgently rich Hollandaise sauce. Soft poached eggs are layered on top of whole grain English muffins for a hearty bite.
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Ingredients
Recipe yields 6 servings
Poached Eggs and Spinach
1 1/2 cups spinach leaves
3 light whole grain English muffins, halved and toasted
1 Tbsp white vinegar
6 eggs
Hollandaise Sauce
6 Tbsp nonfat buttermilk
2 tsp cornstarch
1/8 tsp salt
1 egg, lightly beaten
2 tsp fresh lemon juice
1/2 Tbsp unsalted butter
1 Tbsp chopped fresh parsley
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Helpful how to videos
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Directions
Poached Eggs and Spinach
Step 1

Lightly coat a skillet with nonstick cooking spray. Add the spinach and cook over medium heat until wilted. Transfer spinach evenly to muffin halves.

Step 2

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.

Hollandaise Sauce
Step 1

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.

Step 2

Spoon hollandaise sauce over eggs. Sprinkle with parsley and serve immediately.

Time: 35 minutes
Servings: 6
Calories: 135
Make this for:
Dietary Review:
dietary-image
Jane Schwartz, RDN, CLT
This recipe has been reviewed by a dietitian.
Nutrition Info
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Nutrition facts
Serving Size: 1 muffin half, 1 egg, 1 Tbsp sauce
Per serving:
calories:135
total fat:6g
sat fat:1g
cholesterol:185mg
sodium:222mg
total carb:12g
fibers:4g
proteins:10g

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Heart Healthy Florentine Eggs Benedict Recipe
Ingredients
Recipe yields 6 servings
Poached Eggs and Spinach
1 1/2 cups spinach leaves
3 light whole grain English muffins, halved and toasted
1 Tbsp white vinegar
6 eggs
Hollandaise Sauce
6 Tbsp nonfat buttermilk
2 tsp cornstarch
1/8 tsp salt
1 egg, lightly beaten
2 tsp fresh lemon juice
1/2 Tbsp unsalted butter
1 Tbsp chopped fresh parsley
Directions
Poached Eggs and Spinach
Step 1

Lightly coat a skillet with nonstick cooking spray. Add the spinach and cook over medium heat until wilted. Transfer spinach evenly to muffin halves.

Step 2

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.

Hollandaise Sauce
Step 1

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.

Step 2

Spoon hollandaise sauce over eggs. Sprinkle with parsley and serve immediately.

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