Eggs Florentine Recipe

Time30m

Serves2

2 Poached eggs, wilted spinach, bacon & tomato. On English muffin slices & topped w/ hollandaise.

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Ingredients

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1
Cook the Bacon
In a skillet over medium heat, cook the bacon until crispy. Remove and let drain on paper towels.
2
Sauté the Spinach
In the same skillet, add the butter and wilt the spinach until just tender. Season with salt and pepper to taste, then remove from heat.
3
Poach the Eggs
In a pot of simmering water, carefully crack the eggs and poach them for about 3-4 minutes or until the whites are set but the yolks remain runny. Remove with a slotted spoon.
4
Prepare the Hollandaise Sauce
In a heatproof bowl, whisk the egg yolks and lemon juice together. Place the bowl over a pot of simmering water (double boiler) and slowly whisk in melted butter until the sauce is thickened. Season with salt and cayenne pepper.
5
Toast the Muffins
Slice the English muffins in half and toast until golden brown.
6
Assemble the Dish
On each toasted muffin half, layer wilted spinach, bacon, and 1 poached egg. Drizzle with hollandaise sauce and garnish with sliced tomato.