Eggs Florantine

Eggs Florentine















Serves 3
For the eggs Florentine
3 gf English muffins, split in half horizontally, buttered
3 large handfuls baby spinach, steamed
6 large eggs, poached
Hollandaise sauce (recipe below)

-Toast muffins and arrange on plates
-Arrange the steamed spinach on top of the muffins,
-top with the poached eggs
-pour the hollandaise sauce over the top
-serve immediately.

BLENDER HOLLANDAISE SAUCE

3 egg yolks
2 tbsp. lemon juice
1/4 tsp. salt
Dash of cayenne pepper
1/2 c. butter

Put egg yolks, lemon juice, salt and cayenne in blender jar.
Heat butter in small pan until bubbly. Do not burn. Cover
blender and whirl at high speed for 2 or 3 seconds. Remove
center section of cover or entire cover and at high speed
pour in hot butter in a thin, steady stream. It will take
about 30 seconds. Don't use residue in pan.
Leftover Hollandaise may be kept refrigerated in a tightly
covered jar 2 or 3 days. Don't let it stand around in warm
temperature. To re-use, heat in top of double boiler over
barely simmering water and stir constantly.