Eggs Florentine

Eggs Florentine is a variation on eggs Benedict with spinach in place of bacon. It's a delicious vegetarian take on this brunch classic.

📝 Ingredients

• 2 English muffins
• 1/2 tbsp butter
• 2 oz spinach ((approx), 2 handfuls)
• 4 eggs
• 2 egg yolks
• 1 pinch cayenne pepper
• 1/4 tsp Dijon mustard
• 1 tbsp lemon juice
• 4 tbsp unsalted butter

👨‍🍳 Instructions

1. 1Slice the muffins in half to give you two rounds from each and get broiler/grill ready to toast, if using. Heat a pot of water for poaching your eggs and wash ands remove any tough stems from the spinach. Roughly chop if the leaves are large.
2. 2First, start on the hollandaise sauce - put the two egg yolks into a blender container along with the cayenne pepper, mustard and lemon juice and blend until smooth.
3. 3Melt the 1/2tbsp butter for the spinach in a small skillet/frying pan over a medium heat. Add the spinach and wilt it down (it will only take a minute) and set aside.
4. 4Poach your four whole eggs until the whites are translucent and the yolks are still slightly soft - roughly 2 minutes.
5. 5As the eggs are almost ready, toast your muffins and melt the butter for the sauce.
6. 6Add the melted butter in a steady pour to the egg yolk mixture, with the blender running the whole time so that it is properly combined.
7. 7Serve it all up - on each plate place the two halves of a muffin with some of the spinach on top of each half. Place an egg on top of each half muffin then drizzle the hollandaise sauce over the top.