There are many versions of the dish; Benedict uses a slice of ham, Blackstone uses streaky bacon and a slice of tomato. Wikipedia tells me there is a Country Benedict, or Eggs Beauregard; the muffin is replaced with biscuits, the meat with a sausage patty with country gravy, a béchamel-type sauce with the roux made from meat drippings with black pepper and mild sausage added. Ooof.
The only Hollandaise I've ever made is Delia's foaming version. The base of it is made from the egg yolks, while the whites are whisked to stiff peaks and then folded in, to create a lighter, fluffier sauce. It may be slightly time consuming, but it's well worth it. Often when I have Eggs Benedict or Florentine in restaurants or caffs I leave feeling mildly sick, the richness of it all sitting uncomfortably in my belly.
4 fresh free range eggs
200gr frozen whole-leaf spinach
1 tbsp lemon juice
1 tbsp white wine or cider vinegar
2 English muffins
Salt & pepper
Separate 2 of the eggs. Place the yolks in a warmed bowl. Place the lemon juice and the vinegar in a saucepan and heat until it bubbles. Whisking the egg yolks, pour this into them in a steady stream.
Set a pan of water on to boil and add the spinach. Simmer for a couple of minutes until it has all defrosted and then drain, squeezing all the water out. Melt the butter in the same saucepan and again, drizzling it in a steady stream into the egg yolks, whisk like hell. Add salt and pepper to taste.
Whisk the egg whites to form stiff peaks. Slice the muffins in half, toast each side. Poach two eggs. To serve, place a mound of spinach on each half of the muffins and place one poached egg on a half. Fold the egg white into the Hollandaise sauce, and drizzle it on top of the egg and spinach. You can have two poached eggs, one to go on each half of the muffin, but I find this too much.
Any leftover Hollandaise sauce can, according to Delia, be frozen.