eggs benedict florentine

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  • 5 MIN PREP
  • 20 MIN TOTAL
  • 4 SERVINGS

eggs benedict florentine

Wake up your tastebuds with this quick, savory breakfast. Gluten-free but full of flavor, these Eggs Benedict are the perfect way to start your morning.

Ingredients:

  • 1 package store-bought hollandaise sauce mix
  • 4 Mikey’s Grain-Free English Muffin
  • 1 tablespoon white vinegar
  • 8 extra large eggs
  • 2 cups baby spinach
  • 8 thin slices uncured prosciutto
  • Salt and pepper to taste

Instructions:

  1. Fill a small pot with water and bring to a slow boil. While you wait for the water to boil, prepare the hollandaise sauce according to the package directions. Toast the English muffins according to the package directions.
  2. Once the water is boiling, add vinegar. Whisk the boiling water in a circular motion to form a whirlpool effect. 
  3. While water is swirling, crack eggs and drop them one at a time into the water.
  4. Allow water to return to a boil and then reduce heat to simmer. Cook eggs until desired firmness (about three minutes).
  5. Layer toasted English muffin halves with spinach and prosciutto. 
  6. Gently remove eggs from water with a slotted spoon and place on top of the prosciutto.
  7. Drizzle with hollandaise sauce. Serve.

NUTRITION FACTS

  • Calories

    380
  • Carbs

    12 G
  • Sugar

    1 G
  • Fat

    24 G
  • Sat Fat

    12 G
  • Protein

    27 G