There is nothing better than a delicious breakfast to look forward to on the weekends, and Eggs Benedict Florentine is a savoury yet simple meal that easily be put together.
While most people enjoy scrambled or poached eggs as a quick Saturday breakfast, why not mix it up by trying to make this delightful eggy treat which includes both classic English muffins and crispy bacon to make this a delicious breakfast.
Mary Berry is one of Britain’s most legendary cooks, and has said her eggs benedict florentine is the “perfect start to the weekend.”
In a video for BBC Food, Mary said: “My version of a classic breakfast dish which is a dream to wake up to. This is a combination of two great classics. One has bacon, and one has spinach but why have one when you can have both together?”
This recipe takes less than 30 minutes to make, and many people who have admitted to feeling intimated by the recipe have said it was easy to cook. In the comment section, one enthusiastic user wrote: “[Mary] is amazing! I gave this a go after my previous attempts a few years back were an epic fail, but this was a failsafe [recipe]!”
READ MORE: Professional chef recipe for ‘the perfect plate’ of scrambled eggs
Mary Berry’s Eggs Benedict Florentine Recipe
Ingredients
For the eggs benedict:
- Eight thin rashers of streaky bacon
- Four Eggs
- Two sliced English Muffins
- 200g of baby spinach
- A knob of butter for both spreading and frying
For the hollandaise sauce:
- 100g of unsalted melted butter
- Two egg yolks
- One tablespoon of white vinegar
- Salt and pepper to taste
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Instructions
1. Preheat. Set your oven to 200C.
2. Cook the bacon. Either place your bacon on a tray and put it in the oven to cook for ten minutes or fry the bacon in a pan until crispy.
3, Make the hollandaise sauce. Whisk the egg yolks and vinegar together in a bowl, and then place the bowl over a pot of boiling water, but make sure the bowl does not touch the water. Make sure to keep whisking and pour in the melted butter. Keep mixing until the sauce is which and then season with salt and pepper.
4. Make the poached eggs. Set the hollandaise sauce aside. Bring a pot of hot water to a boil and then reduce it to a shimmer. Crack an egg into a cup and then mix the water so it is moving and then gently lower the cup into the water for the egg to tip in. Let the eggs shimmer for around four minutes and then when cooked leave them and place them on some kitchen paper.
5. Make the English muffins. Slice the muffins in halves, toast for a few minutes, butter them and place them onto a plate.
6. Make the spinach. Heat a frying pan with butter and then fry the spinach until cooked, and then season with salt and pepper.
7. Serve. Place the spinach on the muffins, then add the poached eggs and bacon. Place some hollandaise sauce on top. Serve your hot and delicious eggs benedict florentine.
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