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Florentine Eggs Benedict

August 20, 2018

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 spinach holds up well under the creamy egg and rich sauce-and while some recipes will have you saute your spinach, I think it’s just as good kept fresh and light. You decide!


  • 2 English muffins, split
  • butter or margerine
  • 4 eggs
  • 1 Roma tomato, sliced
  • 1 1/2 cups baby spinach, washed and spun dry
  • Hollandaise sauce


1. Put a pot of water on the stove to simmer to make your eggs. Once the water is simmering, poach your eggs for a good 5 – 6 minutes or until medium so that they are little runny. Remove them from the water and set aside.

2. While the eggs are poaching, butter and toast the English muffin halves. When they are toasted to your liking, remove them from the oven and place on plates. Top them with fresh spinach and tomato halves. Sprinkle with salt and fresh cracked pepper.

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

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