Our farm-to-table Eggs Benedict Florentine served this morning al fresco combine the culinary skills of creating the perfect poached egg, homemade tangy hollandaise sauce, sautéed spinach and garlic with a thinly sliced homegrown tomato on a toasted Vermont English muffin. This is a guest favorite whether vegetarian or not.
Many consider Eggs Benedict Florentine a somewhat simple adaptation of eggs Benedict, the dish is thought to have originated with Catherine de Medici, the Florence-born wife to France’s King Henry II. Legend has it the young queen was particularly fond of spinach… And, most agree that Eggs Benedict originate from New York City—now, its precise origins become a little murky. Delmonico’s, in Manhattan say it was created in their kitchen in 1860, and another account has a hungover retired Wall Street banker wondering into the Waldorf Hotel looking for a “hangover cure” and ordered what has now become the traditional ingredients of the classic Eggs Benedict.
What makes our Eggs Benedict Florentine, and our Eggs Benedict so delicious is that we only use all local ingredients—our eggs come directly from the farm, and sometimes within a few hours of being laid. Generally, chickens lay their eggs either in the early morning or mid-morning, usually within six hours of sunrise, but sometimes there are already eggs in the nesting boxes when our neighbor opens up the coop. Occasionally, we have duck eggs, for those looking for something distinctive.
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