Sour&Light Sourdough Florentine Benedict
Sourdough Eggs Benedict with Spinach Florentine: a classic recipe, but made it easier to prep and healthier! This dish is not only packed with proteins and nutrients, but it is also the perfect example that eating healthy does not mean eating boring foods!
PREP HOLLANDAISE Meanwhile, prep the hollandaise. This isn't the traditional method, but it is faster! Add all the ingredients into a blender and blend. Easy peasy! Set it aside. PREP FLORENTINE Heat the pan over medium with some olive oil. Cook the garlic and onion until fragrant. Add the spinach and cook until wilted. Bring the heat down to low. Mix the flour and milk in a small bowl, to prep the roux. Stir the mixture into the pan. Add the seasonings, and keep it warm. PREP SOURDOUGH Spray the baking tray with olive oil. Spray both sides of the sourdough slices with olive oil and lay on the pan. Add the baking sheet with sourdough to the oven and bake until the top side is your desired crispiness. Flip the slices of sourdough and repeat on the other side. Remove from the oven and set it aside. PREP POACHED EGGS Add a tablespoon of water to each tin in an 8-tin muffin pan. Carefully crack an egg into each tin. Cook in center rack for 10 minutes. TO ASSEMBLE Add some tomato pieces on top of the crispy sourdough slices. Top them with the spinach florentine. Remove an egg with a slotted spoon and add on top of the florentine. Top with a little more salt and pepper and, if desired, some fresh grated parmesan. Enjoy!
Calories: 328 kcal Carbohydrates: 29 g Protein: 14 g Fat: 17 g Saturated Fat: 3 g Polyunsaturated Fat: 2 g Monounsaturated Fat: 10 g Cholesterol: 230 mg Sodium: 197 mg Potassium: 211 mg Fiber: 1 g Sugar: 2 g