Eggs Benedict & Florentine on Homemade Brioche

There’s something incredibly satisfying about crafting a classic brunch from scratch—especially when you go the extra mile and bake your own bread. We elevated our brunch game with homemade brioche and built two iconic dishes on top: Eggs Benedict and Eggs Florentine.

The brioche was rich, fluffy and buttery, —the perfect base to soak up all that velvety hollandaise. We toasted thick slices until golden and warm, then got to work on the toppings.

For the Benedict, we layered the bacon and a perfectly poached egg, topping it off with a generous drizzle of hollandaise sauce. For the Florentine, we swapped the bacon for sautéed spinach —simple, fresh, and equally delicious.

The homemade brioche truly made the difference: soft, slightly crisp on the edges, and indulgent enough to make every bite feel special.