Eggs Bénédictine ( Florentine )


1 10 oz Box of Frozen Chopped Spinach Thawed
6  x Large Eggs
3 English Muffins spit ( 6 halves )

Add chopped spinach with a little olive oil, salt and pepper to a large
sauté pan and cook until hot, then add enough water to cover the
spinach and poach the eggs and bring to a slight boil.

Gently crack 1 of the eggs into the boiling spinach mixture, taking care not to break the yolk. Repeat with
remaining eggs and keeping them completely separate in the pan. Reduce the heat to a gentle simmer. Cook 3
1/2 minutes until the egg whites are set and yolks remains soft. Remove egg with some of the spinach with a
slotted spoon, allowing to spoon drain well and begin to assemble.

To assemble: Lay a slice of Canadian bacon on top of each muffin half, followed by a drained poached egg with
spinach. Season with salt and pepper. Spoon hollandaise sauce over the eggs with a little cracked pepper.
Yield: 6 servings

Easy Hollandaise Sauce


8 oz of butter cut into small chunks
3 egg yolks
1 tbsp of lemon juice
pinch of cayenne pepper
salt and pepper

Whisk the egg yolks, lemon juice, cayenne pepper, salt and pepper together with a wire whisk in a medium-sized
saucepan. Add the pieces of butter and turn the stove to a medium heat. As the butter melts into the egg yolk
mixture, whisk continuously. Once the butter has melted, continue to whisk the mixture until all the ingredients
have blended together and the sauce begins to thicken. Check the seasoning and then serve immediately.