How to make Mary Berry’s Eggs Benedict Florentine – an easy recipe that could not be more delicious
I share many of the recipes British celebrity cook Mary Berry makes as, let’s face it, they are easy to make and couldn’t be more delicious.
One of my new favorites, however, and one I have made four times since I watched her make it on Classic Mary Berry a couple of weeks ago is Mary Berry’s Eggs Benedict Florentine. Because, not only are these eggs Benedict a perfect breakfast food, you can eat them at any other time of the day as well.
For Mary Berry’s Eggs Benedict Florentine, you only need a few simple ingredients, and they take just minutes to make.
Now, Mary does use both spinach and bacon in her recipe and, as I’m a vegetarian, I choose to not use the bacon. It is up to you how you decide to make yours, but here are all the ingredients just in case you are a meat eater.
Ingredients for Eggs Benedict Florentine
8 rashers of streaky bacon (omit if you are vegetarian)
2 egg yolks
Approximately 1 tablespoon of white wine vinegar
100 grams/3½ ounces of butter
2 English muffins
200 grams/7 ounces of spinach
Salt and pepper
How to make Mary Berry’s Eggs Benedict Florentine
- Cook the rashers of streaky bacon in a hot frying pan until they are crisp.
- Melt the butter in a small saucepan.
- Now it’s time to make the hollandaise sauce. Put the egg yolks into a bowl, add the white wine vinegar, and whisk together.
- Place the bowl over a pan of hot water and keep whisking the egg mixture. When it becomes lukewarm, add the butter a little bit at a time and mix it in carefully as you do so until it begins to thicken. (Here is where I also add some grated cheese and mix that in, but that’s up to you if you want a cheesy hollandaise sauce or not), Take the mixture off the heat, and add a sprinkling of salt and pepper.
- Boil water in a large pan and put a dash of vinegar into the water before dropping four eggs into the hot water to poach. (**Mary actually cooks hers in this order, but I start to cook the eggs before I make the hollandaise sauce, so everything ends up nice and hot at the end).
- While the eggs are cooking, quickly wilt the spinach in a dab of butter in a frying pan.
- Toast the muffins and split into four halves.
- Put the spinach on top of the muffins.
- Add the now-cooked eggs on top of the spinach, and spoon the hollandaise sauce over the top of all of it. If you are using the bacon, add a slice on top of the hollandaise sauce.
Now watch the video below to see just how Mary Berry makes her Eggs Benedict Florentine. Her way, or my way, they are extremely tasty.
Related: How to make Mary Berry’s Classic Rice Pudding — it is so incredibly easy
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