Elevate your day with Mary Berry’s eggs Benedict Florentine recipe that has the tastiest ingredients. Eggs, bacon and spinach are on top of the English muffins that are drizzled with a homemade hollandaise sauce.
Taking less than half hour to prepare, you can enjoy a delicious brunch in the comfort of your own home. With every bite, the combination of flavours will taste great – and it may become a household staple
Here’s how to recreate Mary Berry’s eggs Benedict Florentine recipe for the perfect start to the day. Even better it severs four people, reports the Express.
Mary Berry’s eggs Benedict Florentine recipe:
Ingredients:
Eight thin rashers of smoked streaky bacon
Dash of vinegar
Four large eggs
Two English muffins, halved
Knob of butter, plus extra for spreading
200g baby spinach
For the hollandaise:
Two egg yolks
One tsp white wine vinegar
100g unsalted butter, melted
Salt and black pepper
Method:
Preheat the oven to 200C (180 fan/gas six).
Bake, fry or grill the bacon for 10 minutes. Keep warm.
To make the hollandaise sauce Whisk the egg yolks and white wine vinegar together in a bowl. Sit the bowl over a pan of simmering water (making sure the bowl doesn’t touch the water).
Pour in the melted butter, whisking continuously until the glossy sauce has thickened. Season with salt and pepper.
Cover with cling film and set aside. To poach the eggs. Bring the same pan of water up to the boil, reduce to a simmer and add a dash of vinegar.
Crack each egg into a ramekin and swirl the water, then slowly tip the eggs into the pan.
Allow it to simmer for three to four minutes. In the meantime, toast and butter the muffin halves.
Once the time is up, use a slotted spoon to remove the eggs and let them drain on kitchen paper. Heat a frying pan, melt the butter in it, and fry the spinach until it wilts, then season it.
Distribute the muffins across four plates, add the spinach, place the egg on top, drizzle with hollandaise, and finish with two rashers on top.