Eggs Florentine

• In a sauté pan, cook the spinach over medium heat until wilted. Set aside.

• Poach 8 eggs in simmering water until the whites are set but the yolks are still runny, about 3-4 minutes. Use a slotted spoon to remove them from the water and set aside on a plate lined with paper towels.

• Toast the halved English muffins until golden and crisp.

• Place a toasted muffin half on each plate.
• Top each muffin with a spoonful of sautéed spinach, then gently place a poached egg on top.

a. Prepare the Ingredients:

• Melt the butter in a small saucepan and keep it warm but not hot.
• Gently warm the lemon juice.

b. Whisk the Egg Yolks:

• In the top of a double boiler over simmering water, add 3 egg yolks.
• Whisk the yolks until they begin to thicken, about 1-2 minutes.

c. Add Boiling Water:

• Add 1 tablespoon of boiling water to the yolks and continue whisking until the mixture thickens slightly.
• Repeat with 2 more tablespoons of boiling water, one at a time, whisking after each addition.

d. Add Lemon Juice and Butter:

• Stir in the warmed lemon juice and whisk until combined.
• Remove the double boiler from the heat and gradually whisk in the melted butter in a slow, steady stream.
• Keep whisking until the sauce is thick and smooth.

e. Season the Sauce:

• Season with salt and a pinch of cayenne pepper, whisking until fully incorporated.

• Spoon the hollandaise sauce over each poached egg.
• Serve immediately with a side of your choice.