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Eggs Benedict Florentine with Mushroom Thyme Gravy

English Muffins are topped with wilted fresh spinach, poached egg and topped with a simple mushroom gravy spiked with just enough fresh thyme to get your attention
Course Breakfast
Cuisine French
Prep Time 30 minutes
Cook Time 10 minutes
Servings 2
Calories 656kcal

Ingredients

  • 2 cups fresh mushrooms cleaned and sliced. I like baby bellas for this.
  • 1/4 cup olive oil
  • salt to taste
  • 2 cups fresh spinach tough stems removed
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1 1/2 cups milk
  • 1/2 teaspoon fresh thyme or 1/4 teaspoon dried
  • Salt and pepper
  • 2 large eggs fresh as possible
  • 1 Tablespoon White Vinegar
  • 1 English Muffin

Instructions

  • Heat a large fry pan over medium high heat. Once the pan is hot add the olive oil. Once the olive oil is shimmering, add the mushrooms. Salt them and cook them until they are starting to brown and moisture had been drawn out. About 7 minutes. Stir the mushrooms several times.
  • With a large spoon, remove the mushrooms to a plate and keep warm.
  • Add the fresh spinach to the same hot pan. Stir briskly, only cooking for about 30 seconds. The spinach will wilt without shriveling to a soggy stage. Place the wilted spinach next to the mushrooms on the plate and keep warm.
  • Add the butter to the same pan. Once the butter has melted, add the flour. Stir quickly until well combined. Let this mixture cook over medium heat for about a minute. This will slightly toast the flour mixture, adding some color and flavor and remove the flour taste.
  • Add the milk. Cook stirring until mixture has thickened and resembles a thin gravy.
  • Add most of the mushrooms back into the gravy, stir and keep warm.
  • Place the eggs in two separate small bowls.
  • Add water to a small sauce pan. Add enough water so that about 2/3 of the pan is full. When the water starts to simmer, add the vinegar.
  • With a spoon, stir the simmering water so that the water is at a quick swirl. Gently lower one egg into the water.
  • Toast the English Muffin but leave in the toaster to keep it warm until you're ready to use.
  • Cook the egg at a low simmer for 3-ish minutes.
  • With a slotted spoon remove the egg and let it drain. I just hold it over the sink.
  • Take one of the English Muffin halves from the toaster and place it on a plate. Top it with half the wilted spinach. Place the poached egg on top of the spinach and then top it generously with the gravy. Garnish with fresh thyme, paprika and more of the mushrooms.
  • Repeat with the other egg to make the 2nd serving.

Notes

Use fresh spinach from the produce department rather than baby spinach from the pre-packaged salad section. Fresh spinach is thicker, tougher and will cook better than baby spinach.

Nutrition

Calories: 656kcal | Carbohydrates: 32g | Protein: 20g | Fat: 51g | Saturated Fat: 16g | Cholesterol: 259mg | Sodium: 421mg | Potassium: 830mg | Fiber: 3g | Sugar: 12g | Vitamin A: 3766IU | Vitamin C: 11mg | Calcium: 283mg | Iron: 3mg