Sourdough Eggs Benedict Spinach Florentine
A delicious twist on classic eggs benedict featuring sourdough bread topped with sautéed spinach and perfectly poached eggs, making it an ideal brunch boost rich in flavor and texture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: Serves 4
- Category: Brunch
- Method: Poached
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 loaf sourdough bread
- 8 eggs
- 5 oz spinach
- 3 cloves garlic
- 1 small onion or shallot
- ¾ cup milk
- 1 tbsp flour
- ¼ tsp nutmeg
- salt and pepper to taste
- olive oil spray
- 1.5 tbsp olive oil
- 2 egg yolks
- ½ lemon juice
- ¼ tsp salt
- 1 pinch cayenne
- ¼ cup avocado oil
- tomato slices
- fresh grated parmesan
Instructions
- Toast sourdough bread slices and set aside.
- Sauté spinach with garlic and onion in olive oil until wilted.
- Poach eggs until whites are set but yolks remain runny.
- Prepare hollandaise sauce by whisking egg yolks, lemon juice, salt, cayenne, and slowly adding avocado oil.
- In a saucepan, make a béchamel sauce with milk, flour, nutmeg, salt and pepper.
- Assemble by placing spinach on toasted bread, top with poached eggs, pour béchamel sauce and hollandaise sauce over.
- Garnish with tomato slices and grated parmesan. Serve immediately.
Notes
- Use fresh spinach for best flavor and texture
- Adjust hollandaise sauce seasoning to taste
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 3g
- Sodium: 450mg
- Fat: 25g
- Saturated Fat: 8g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 210mg