Eggs Florentine

Ingredients

• •4 cups fresh spinach
• •2 tablespoons butter
• •1/4 cup heavy cream
• •2 English muffins, halved
• •4 large eggs
• •1 tablespoon white vinegar
• •3 egg yolks
• •6 tablespoons butter, melted
• •1/2 tablespoon lemon juice
• •to taste salt and pepper

Directions

1. 1Toast the English muffins until golden and place on serving plates.
2. 2Sauté spinach in 2 tablespoons butter with salt and pepper until wilted, then stir in cream and keep warm.
3. 3Bring water to a simmer in a pot with vinegar. Create a gentle whirlpool and slide eggs into the water, poaching for 3-4 minutes until whites are set.
4. 4Whisk egg yolks with lemon juice in a heatproof bowl over simmering water until pale and thick, then slowly drizzle in melted butter while whisking until sauce thickens.
5. 5Divide spinach mixture over toasted muffins, top each with a poached egg, and drizzle generously with hollandaise sauce.

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