Ever on a breakfast and brunch kick, I've gotten into the habit of making variations on the
traditional eggs Benedict. Some of them are common, like a crabcake Benedict or smoked salmon Benedict, and
others are a bit of a "stretch," like a southern Fried Eggs Benny.
Eggs Florentine is a dish known as its own thing, but I still consider it part of the Benedict family because it is a poached egg on something and covered with a white sauce. I make mine by simply sauteing fresh chopped spinach with olive oil and minced garlic, placing a poached egg on top, and topping with Mornay sauce, which is Bechamel sauce embellished with Swiss cheese.
Emeril Lagasse makes a crispy potato pancake to serve as a base for his eggs Florentine. Epicurious has a couple of recipes, one which bakes the eggs over the spinach in a 400 degree oven, and another made with hard-boiled eggs rather than poached eggs.
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