Eggs Florentine with Bacon

This eggs Florentine with bacon recipe, aka eggs Benedict kicked up a notch, was fun to make and tasted delicious. After the easy blender hollandaise sauce was a success, we celebrated with a brunch of eggs Florentine with bacon. I think topping the combination with hollandaise sauce makes it AMAZING! My family loved and devoured this breakfast and thought it paired well with some crispy hash browns.

Eggs Florentine with Bacon

Ingredients:

• Easy blender hollandaise sauce, click link 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

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 it is used. You can also place the serving container into a shallow bowl of hot water to help keep it warm. Use within the hour.

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 it to coat it 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 the saucepan and turn the 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 and 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!