Eggs Benedict Florentine

Name: Eggs Benedict Florentine
Ingredients: 1 teaspoon olive oil; 1 (5-ounce) container spinach; 1/4 teaspoon salt; 1/8 teaspoon pepper; 1/4 teaspoon ground nutmeg; 4 slices (about 1 ounce each) sourdough bread, toasted; 1 teaspoon white vinegar; 5 large eggs; 3 tablespoons light mayonnaise; 1 tablespoon lemon juice; 2 teaspoons water; 1 tablespoon butter, melted

12 ingredients

4 steps

Ingredients

1 teaspoon olive oil
1 (5-ounce) container spinach
1/4 teaspoon salt
1/8 teaspoon pepper
1/4 teaspoon ground nutmeg
4 slices (about 1 ounce each) sourdough bread, toasted
1 teaspoon white vinegar
5 large eggs
3 tablespoons light mayonnaise
1 tablespoon lemon juice
2 teaspoons water
1 tablespoon butter, melted

Directions

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Heat olive oil in a large skillet over medium-high heat; saute spinach for 3 minutes until wilted. Season with salt, pepper, and nutmeg. Arrange toasted sourdough bread on 4 plates; divide spinach among toast slices and set aside. Bring a high-sided skillet filled with 2 inches of water to a simmer; add vinegar. Working one at a time, break each eggs into a ramekin and slide into simmering water. Gently poach 3 minutes; remove with a slotted spoon. Place 1 egg on top of each spinach toast (reserve last egg). In a blender, combine yolk from remaining poached egg (discard white) with mayonnaise, lemon juice, and water; blend until smooth. Add melted butter; blend to combine. Spoon hollandaise over eggs and serve immediately.
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