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Eggs Florentine with Bacon

Eggs Florentine with Bacon

These eggs Florentine with bacon aka eggs Benedict kicked up a notch were fun to make and tasted so delicious. After the easy blender hollandaise sauce was such a success, we celebrated with a brunch of eggs Florentine with bacon. I loved the combination of the crisp English muffin toasted well, topped with a lemony saute of spinach, crisp bacon, and a soft poached egg. This breakfast alone would be fantastic, which is how my non-loving hollandaise sauce son had it and enjoyed it. I think topping the combination with hollandaise sauce makes it AMAZING! My husband, daughter, and I absolutely loved and devoured this breakfast.

Eggs Florentine with Bacon

How to Make Eggs Florentine with Bacon

Use your blender and make this easy blender hollandaise sauce – click the link for the recipe.

Pour the completed sauce into the serving container and store it in a warm place until used. You can also place the serving container into a shallow bowl of hot water to help keep it warm. Use within the hour.

Easy Blender Hollandaise Sauce

Cook the bacon in a skillet over medium heat until golden brown and crispy. Place on a paper towel to drain grease. Set aside.

Remove all but two teaspoons of bacon grease from the skillet. Add the shallot and cook, stirring often, for 1 minute. Add the spinach and minced garlic and cook, stirring constantly, for 1 minute. Remove from the heat and season with sea salt and freshly cracked pepper, to taste, along with a squeeze of lemon juice. Toss to coat evenly. Set aside.

Heat 1 ½ inches of water and 1 teaspoon of white vinegar in a small saucepan and bring to a simmer.

Break 1 egg into a small ramekin. Once the small saucepan of water is at a simmer, stir the water with the bottom of your slotted spoon clockwise to make a swirling motion in the water. Quickly and carefully slide the egg into the water. Cover and turn stove off. Poach until whites are firm and yolks are still runny, 3 minutes and 45 seconds. Remove the egg using a slotted spoon and drain a bit over the pan.

While the egg is cooking, toast the English muffin half then butter it, if desired. Spoon some of the spinach on top of the toasted muffin half followed by two pieces of crisp bacon. Top with the drained poached egg then pour some hollandaise sauce on top. Serve immediately. Enjoy!

Eggs Florentine with Bacon

Eggs Florentine with Bacon

Eggs Florentine with Bacon

Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Course: Breakfast
Servings: 4
Author: Pam - For the Love of Cooking

Ingredients

  • Hollandaise sauce click link up above for recipe
  • 8 slices of bacon cooked until golden brown & crispy
  • 1 shallot sliced thinly
  • 4 cups of baby spinach
  • 1 clove of garlic minced
  • Sea salt and freshly cracked pepper to taste
  • Squeeze of fresh lemon juice
  • 1 tsp vinegar for poaching liquid
  • 4 eggs
  • 2 English muffins halved, toasted, & buttered

Instructions

  • Make the easy blender hollandaise sauce - click the link up above for the recipe.
    Pour the completed sauce into a serving container and store it in a warm place until used. You can also place the serving container into a shallow bowl of hot water to help keep it warm. Use within the hour.
  • Prepare the eggs florentine
    by cooking the bacon in a skillet over medium heat until golden brown and crispy.
  • Place on a paper towel to drain grease. Set aside.
  • Remove all but two teaspoons of bacon grease from the skillet.
  • Add the shallot and cook, stirring often, for 1 minute.
  • Add the spinach and minced garlic and cook, stirring constantly, for 1 minute.
  • Remove from the heat and season with sea salt and freshly cracked pepper, to taste, along with a squeeze of lemon juice. Toss to coat evenly. Set aside.
  • Heat 1 ½ inches of water and 1 teaspoon of white vinegar in another small saucepan and bring to a simmer.
  • Break 1 egg into a small ramekin.
  • Once the small saucepan of water is at a simmer, stir the water with the bottom of your slotted spoon clockwise to make a swirling motion in the water.
  • Quickly and carefully slide the egg into the water.
  • Cover and turn stove off.
  • Poach until whites are firm and yolks are still runny, 3 minutes and 45 seconds.
  • Remove the egg using a slotted spoon and drain a bit over the pan.
  • Repeat with the remaining eggs.
  • While the egg is cooking, toast the English muffin half then butter it, if desired.
  • Spoon some of the spinach on top of the toasted muffin half followed by two pieces of crisp bacon.
  • Top with the drained poached egg then finish by pouring some hollandaise sauce on top.
  • Serve immediately. Enjoy!
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5 Comments

  1. you do breakfast right! on a good day, i’ll fry an egg, and that’ll be that. i shall endeavor to be as ambitious as you!