Eggs Florentine / Eggs Benedict with Paper-Thin Ham


Eggs Florentine Eggs Benedict

Mike Nadelman
This version of "Eggs Benedict" the eggs are separated and there are lots of versions based on history, taste and style. In our recipe, we favor the version we got at Sam's Anchor Cafe in Tiberon, Steve, the owner told me how they do it. so well. The secret is paper-thin slices of good quality ham. They serve it with homestyle potatoes and a slice of an orange.
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Total Time 30 minutes
Course Breakfast
Cuisine American
Servings 4 Servings


  • 8 piece paper-thin sliced ham large slices
  • 2 English muffins halved
  • 3 tablespoons unsalted butter divided
  • 2 cloves garlic minced
  • 10 oz spinach uncooked
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 4 large eggs

Hollandaise Sauce

  • 4 large egg yolks
  • 1 ½ tablespoon lemon juice
  • 1 teaspoon dijon mustard
  • ¼ teaspoon cayenne pepper
  • ½ cup unsalted butter 1 stick, melted
  • 1 tablespoon fresh chives chopped, for serving


  • Preheat the broiler.
  • Place the ham and muffins on a baking sheet. Tip: If your baking sheet is not large enough to hold everything at once, place a wire on top of the pan and arrange the remaining ham and English muffins on top of it.
  • Broil for 2 minutes, until the English muffins are toasted and the ham starts to crisp.
  • Remove the English muffins and ham from the oven. Slice the ham lengthwise, into ⅛-inch (3 mm) wide strips.
  • Cover a small bowl, about 3 inches (7-cm) in diameter, with plastic wrap. Place a ham strip across the middle (the edge of the strip should come slightly over the lip of the bowl). Continue placing ham strips across the bowl, overlapping them in a spiral pattern. Repeat with three more small bowls and the remaining ham strips.
  • In a large pan over medium-high heat, melt 2 tablespoons of butter. Add the garlic and cook for 1 minute, until the garlic starts to brown. Add the spinach and stir until wilted to half its original volume, 3-4 minutes. Add the salt and pepper and stir for another minute. Remove from heat.
  • Make the hollandaise sauce: In a blender, combine the eggs yolks, lemon juice, Dijon mustard, and cayenne pepper. Blend on high for 5 seconds. Reduce the blender speed to low and pour in the melted butter in a thin, steady stream. Blend for 30 more seconds. Cover and keep warm.
  • Fill a deep pan with enough water to cover 4 small, heat-safe bowls. Bring the water to a boil over high heat and use a pair of tongs to place the bowls in the water. Carefully drop an egg into each bowl. Cook for 2-3 minutes, or until the yolks are cooked to your desired firmness. Using tongs, remove the bowls from the water and drain.
  • Place a poached egg inside each small bowl with the spiralized ham slices and top with spinach. Fold the ham slices over the spinach and place a buttered English muffin half on top. Place a plate over the bowl and invert. Remove the bowl and plastic wrap.
  • Serve with hollandaise sauce and chives.



For a low carb, Keto variation use sourdough bread
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