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Florentine Eggs Benedict

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“This version of the popular eggs benedict has been adapted to the microwave oven and is more healthful than the original versions.”

Ingredients Nutrition


  1. for eggs, place water in a 1 quart microwave-safe casserole.
  2. Microwave, uncovered, on high for 2 or 3 minutes or until boiling.
  3. Gently break eggs into water. Prick each yold and white. Cover with waxed paper; cook on high for 2 minutes. Let eggs stand, covered, while preparing sauce.
  4. For sauce, in a 1 quart microwave-safe bowl, stir together yogurt, mayonnaise dressing, cornstarch, mustard, and red pepper; stir in milk.
  5. Cook uncovered, on hight for 2 or 3 minutes or until slightly thickened and bubbly, stirring after every minute.
  6. Season to taste with salt and pepper. cover; set aside.
  7. Arrange bread slices or muffin halves on a large microwave-safe plate.
  8. Top each with one slice of tomato, 3 spinich leaves, and 1/4 of the turkey.
  9. With a slotted spoon, remove eggs from water; place on top of the turkey slices.
  10. Spoon some sauce over each serving.
  11. Cook, uncovered, on high, for 1 or 2 minutes or just until heated through.

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