Sourdough Eggs Benedict with Spinach Florentine
Sourdough eggs benedict with spinach florentine is a lighter, vegetarian twist on the classic brunch favorite. Crispy toasted sourdough replaces the traditional muffin, while sautéed spinach adds freshness and balance to the rich poached eggs and silky hollandaise sauce. It is an elegant yet approachable dish perfect for weekend brunch or special breakfasts.
Ingredients
Base
- 2 slices sourdough bread thick slices preferred
- 4 large eggs
- 2 cups fresh spinach
- 1 tablespoon olive oil
- 1 tablespoon white vinegar for poaching water
- to taste salt
- to taste black pepper
Hollandaise Sauce
- 2 egg yolks
- 1 tablespoon lemon juice fresh preferred
- 1/4 cup melted butter warm, not hot
- pinch salt
- pinch cayenne pepper optional
Garnish
- as desired fresh chives or parsley chopped
Instructions
- Toast the sourdough slices until golden and crisp. Set aside.
- Heat olive oil in a skillet over medium heat. Add spinach and cook 2–3 minutes until wilted. Season lightly with salt and pepper, then set aside.
- Bring a saucepan of water to a gentle simmer and add white vinegar.
- Crack each egg into a small bowl, then gently slide into the simmering water. Cook about 3 minutes until whites are set and yolks remain soft.
- Remove poached eggs with a slotted spoon and place on paper towels to drain.
- For the hollandaise, whisk egg yolks and lemon juice in a heat-safe bowl over gently simmering water.
- Slowly drizzle in melted butter while whisking continuously until the sauce thickens and becomes smooth.
- Season with salt and cayenne if using.
- To assemble, place sautéed spinach on each toast slice, top with a poached egg, then spoon hollandaise over the egg.
- Garnish with chopped herbs and freshly cracked pepper. Serve immediately.
Notes
Use very fresh eggs for the best poaching results. Keep the poaching water at a gentle simmer rather than a boil. If hollandaise becomes too thick, whisk in a teaspoon of warm water. Toast bread well so it stays sturdy under the toppings.