Eggs Benedict Florentine

eggs-benedict-florentine Photo: Andrew McCaul


  • 1 teaspoon olive oil
  • 1 (5-ounce) container spinach
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/4 teaspoon ground nutmeg
  • 4 slices (about 1 ounce each) sourdough bread, toasted
  • 1 teaspoon white vinegar
  • 5 large eggs
  • 3 tablespoons light mayonnaise
  • 1 tablespoon lemon juice
  • 2 teaspoons water
  • 1 tablespoon butter, melted


Heat olive oil in a large skillet over medium-high heat; sauté spinach for 3 minutes until wilted. Season with salt, pepper, and nutmeg. Arrange toasted sourdough bread on 4 plates; divide spinach among toast slices and set aside. Bring a high-sided skillet filled with 2 inches of water to a simmer; add vinegar. Working one at a time, break each eggs into a ramekin and slide into simmering water. Gently poach 3 minutes; remove with a slotted spoon. Place 1 egg on top of each spinach toast (reserve last egg). In a blender, combine yolk from remaining poached egg (discard white) with mayonnaise, lemon juice, and water; blend until smooth. Add melted butter; blend to combine. Spoon hollandaise over eggs and serve immediately.

  • Yield: Makes 4 servings (serving size: 1 slice bread, 1/2 cup spinach, 1 tablespoon hollandaise, 1 egg)

Nutritional Information

Calories per serving: 256
Fat per serving: 14.3g
Saturated fat per serving: 4.7g
Monounsaturated fat per serving: 4.9g
Polyunsaturated fat per serving: 3.6g
Protein per serving: 11g
Carbohydrate per serving: 21g
Fiber per serving: 2g
Cholesterol per serving: 251mg
Iron per serving: 0.0mg
Sodium per serving: 471mg
Calcium per serving: 0.0mg

Good to Know

Eggs Benedict on a diet? Yes, you can! The lightened hollandaise sauce is the perfect topper for this Sunday brunch dish, and it still tastes incredibly rich.

CarbLovers Diet Cookbook