Florentine Eggs Benedict

20 minutes
10 minutes

If you’re vegetarian or just want a lighter version of eggs benedict, try swapping out the ham with some fresh spinach and tomato! The veggies offer great contrast to the creamy egg and rich sauce. Alternatively, you can opt to sauté your spinach in a bit of butter or olive oil instead of using fresh – whichever you prefer!



  • 2 English muffins, split
  • butter
  • 4 eggs
  • 1 1/2 cups baby spinach, washed and spun dry
  • 1 large Roma tomato, sliced
  • Hollandaise sauce (see note)


1. Put a pot of water on the stove to simmer for poaching your eggs. Once the water is simmering, poach your eggs for a good 5 – 6 minutes or until medium so that the yolks are still soft. Remove them from the water with a slotted spoon and set aside.

2. While the eggs are poaching, toast and butter the English muffin halves and place on plates. Top them with fresh spinach and tomato slices. Season with salt and fresh cracked pepper.

3. Place the eggs on top of the spinach and tomatoes, then drizzle with hollandaise sauce. Serve immediately!


Hollandaise can be made in advance, but you’ll want to keep it warm till you’re ready to serve.

Looking for tips on getting the perfect poach? Check out our Cooking Eggs 101 page!

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