Eggs Florentine Breakfast Salad with Easy Hollandaise Dressing is indulgent — I mean, look at that runny egg! But my recipe is sugar free and gluten free and my blender hollandaise is lightened up with a secret ingredient!
My family has this thing with Eggs Benedict. I know I’m not writing about Eggs Benedict per say, but that is definitely the inspiration behind Eggs Florentine Breakfast Salad.
We eat Eggs Benny every Christmas morning. For the past 29 years! Okay, okay, so maybe not 29. I do remember cinnamon rolls at least once and a blueberry French toast casserole maybe two Christmases as a kid. But I’m gonna say at least for the past 19 years, my family has made Eggs Benedict. My whole family. Mom poaches the eggs, dad makes the hollandaise, I toast the English muffins, Lauren sets the table, Kenny pours mimosas. It’s a family effort. And my favorite part is… it’s an unspoken family effort. Each of us has had the same job for 19 years. I’m not sure how it got that way in the first place, but every Christmas morning is the same. We move deftly about the kitchen… like a symphony… making the sweet, sweet music of poached runny eggs doused in hollandaise sauce. (And some other ingredients too, but let’s face it, we come for that yolk and that buttery lemon sauce).
Everyone in my family is served two Eggs Benedicts. I eat only one. (Dad and Kenny usually split my second one.) I really do try to eat two! I say I will every year! But while I could literally put the plate to my mouth and lick the frickin’ thing, the dietitian in me is hyper aware of the nutrition facts.
Now my PROBLEM IS SOLVED.
Eggs Florentine Breakfast Salad with Easy Hollandaise Dressing retains all those indulgent things that make Eggs Benedict so delicious: poached, runny eggs and buttery lemon drizzle. And some other stuff.
But you know, the salad version also has a ton of greenery. (Which is why I’m calling it Eggs Florentine, which is traditionally an Eggs Benedict with a layer of spinach.) And I also added some tomatoes too because WHY NOT? And also because I have the creative reign over here at The Every Kitchen and sometimes I like to flex that muscle.
And after you prick that egg and perform your hollandaise pour over, you’ve quite forgotten about the English muffin and the cheese that traditionally go on there but that you never get that excited about anyway. And you’ve perhaps forgotten about the ham, but I left it on my Eggs Florentine Breakfast Salad ’cause I sort of value that lean protein and meaty texture.
And because it took you less than 15 minutes to prepare, and because you realized that poaching eggs is super easy, and because you discovered that hollandaise ain’t difficult at all, you decide to leave the Eggs Benedict for Christmas mornings, but every other morning you can treat yourself to Eggs Florentine Breakfast Salad with Easy Hollandaise Dressing.
You are very welcome.
Eggs Florentine Breakfast Salad with Lemon Hollandaise Dressing
Eggs Florentine Breakfast Salad with Easy Hollandaise Dressing is indulgent -- I mean, look at that runny egg! But my recipe is sugar free and gluten free and my blender hollandaise is lightened up with a secret ingredient!
- 5 cups spinach leaves
- 4 ounces lower-sodium, all-natural ham
- 1 pint cherry tomatoes halved
- 1 tablespoon vinegar
- 4 fresh eggs
For the hollandaise:
- 1/4 cup Dutch Farms Greek Yogurt Butter*
- 2 egg yolks
- 1/8 teaspoon cayenne
- Juice of one lemon
Divide spinach between two serving plates. Divide ham and tomatoes between each salad.
To poach the eggs: Bring a medium-sized pot of water to a simmer over medium-high heat. Add vinegar. Start with one egg and crack it into a small dish. Swirl the simmering water to create a whirlpool and gently tip the egg into the water. Repeat with the other eggs and let simmer 3 minutes before removing with a slotted spoon. Place poached eggs on paper towels. Once excess water has drained, transfer two eggs to each salad.
To make the hollandaise: Melt butter in a small saucepan over medium-low heat. Do not stir the separated butter. Meanwhile, place egg yolks, lemon juice, and cayenne into a blender. Cover and blend at high speed for a few seconds. Continue blending and slowly pour the butter by droplets into the blender. Use a towel to protect yourself from splatter. Discard the milky residue at the bottom of the butter saucepan. Adjust salt, cayenne, and lemon juice to taste, if needed, and drizzle over salads before serving.
*Look for Dutch Farms Greek Yogurt Butter at Mariano's in the Midwest. Per tablespoon, Greek Yogurt Butter has 30 less calories and 3 less grams of total fat.
Nutrition Facts per salad: 450 calories, 33 gram fat, 16 g saturated fat, 540 mg cholesterol, 885 mg sodium, 27 g protein