Eggs Benedict Florentine (quick & easy)

Eggs Benedict Florentine with spinach, on a wood counter

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Eggs Benedict Florentine (quick & easy)

Instead of poaching eggs, cook them over-easy in a skillet, without flipping. Put the lid on to set the whites. Cook spinach with a splash of heavy cream.

Cook Time10

Total Time10

Servings: open-faced muffins

Calories: 257kcal

Equipment

1 large skillet

Ingredients

Eggs Benedict ingredients

2 English muffins
4 ounces spinach
2 tablespoon heavy cream (or 1 tablespoon milk + 1 tablespoon butter)
1 tablespoon olive oil
4 large eggs sitting at room temp for 15 minutes
4 slices deli ham or prosciutto
salt, to taste

Garnish

½ tablespoon butter
1 tablespoon fresh chives
¼ teaspoon cayenne pepper
1 lemon for fresh squeezed juice

Instructions

Prepare everything

NOTE: Everything is cooked in 1 pan, and we skip the fancy hollandaise (which is just a ton of butter, a couple egg yolks, and lemon juice). The sauce is replaced with the spinach Florentine.
Toast the English muffins, preheat a large skillet over medium heat. Make sure that skillet has a matching lid. It needs to fit 4 eggs, then some crowded spinach, and the ham can go in anywhere. (If it won't all fit, cook the spinach first, remove and set aside).

Cook eggs, ham, and spinach

As the pan heats up, add ½ tablespoon olive oil in the pan and swirl to coat. Set temperature to medium heat. Add the spinach and cook until wilted. Add heavy cream and salt to taste, then move to the side of the pan.
If using a stainless steel skillet: before you add the eggs, make sure it's hot enough or the eggs will stick. Get your hands wet and flick some water onto the pan - if it sizzles off, it's not hot enough yet. If the water beads up and dances around, it's ready. (You can also use a nonstick for this recipe).
Add some more olive oil, then crack the eggs into the pan. Sprinkle with salt, then put lid on the pan. Cook for 3 minutes. (The lid helps cooks the tops of the eggs so you don't need to flip them).
Remove the lid and add the ham, you can even lay it on top of the spinach. Replace lid and cook for another 3 minutes. Check the eggs to make sure they are done and the whites are properly set.

Assemble the eggs Benedict Florentine

Lay English muffins open face. Add spinach, ham, and then the egg. Add a tiny dab of butter, a fresh squeeze of lemon, chives and cayenne pepper if desired.

Notes

Eggs: room-temperature eggs cook better than straight from the fridge, according to All-Clad.

Nutrition is calculated assuming each slice of deli ham weighs 0.5 ounces, and that all of the olive oil and butter are used.

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Nutrition