Eggs Benedict Florentine
How to Make Eggs Benedict Florentine
Here’s a healthy low carb version of Eggs Benedict where the bacon is replaced by perfectly sautéed garlic spinach and the hollandaise sauce is on the lighter side.
Step-by-Step Video Instructions
The chefs at Homemade have partnered with us for easy-to-follow instructions on how to make this recipe. Watch this recording of our live cooking class to see how to prepare this meal from start to finish.
Step-By-Step Instructions:
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To poach eggs, bring about 3 inches of water to boil in a large, shallow skillet over high heat. Turn off the heat and add eggs at once by breaking them directly into the water. Immediately cover pan with a tight-fitting lid. Allow eggs to cook undisturbed until done as desired, about 4 minutes. Remove the eggs with a perforated spatula or large slotted spoon and drain on paper towels.
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Add the cooking spray and oil to a sauté pan over medium heat. Sauté the spinach until wilted. Stir in the garlic and sauté 1 additional minute.
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Prepare a double boiler with a heat-proof bowl. Add the egg yolk, lemon juice, and vegetable broth, whisking constantly until hot but not curdled. Remove from heat and whisk in yogurt, salt (optional), and pepper.
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Top each English muffin half with 1/4 of spinach mixture, one poached egg, and 2 Tbsps. sauce.
Nutrition facts
4 Servings
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Serving Size
1 topped english muffin half
- Amount per serving Calories 160
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Total Fat
8g
- Saturated Fat 2.2g
- Trans Fats 0g
- Cholesterol 230mg
- Sodium 330mg
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Total Carbohydrate
16g
- Dietary Fiber 5g
- Total Sugars 2g
- Added Sugars 0g
- Protein 11g
- Potassium 330mg
- Phosphorous 235mg
Reviews & Ratings
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