Eggs Florentine

Ingredients:

4 eggs poached to a soft yolk state

12 ozs of pre-washed baby spinach

Salt & pepper to taste on eggs & spinach

3 eggs yolks

2 tbsp lemon juice

1/3 cup of softened butter

1 tsp Dijon mustard

Salt & Pepper to taste for the hollandaise

Directions:

Fill an egg-poaching pan with 1/2-inch water, set over medium heat and bring to a simmer. Lightly oil the poaching cups and warm the cups in the pan. Crack an egg into each cup, cover the pan and cook to the desired doneness, 2 to 4 minutes

Steam the spinach and set inside a warmer drawer to keep warm.

 For the hollandaise sauce, add the 3 egg yolks to a blender along with the butter. Lemon juice and Dijon mustard.  Blend on high speed until combined.

Start poaching the eggs.  This should take about 5-6 minutes.

Prepare a double boiler on the stove on medium heat.  Pour the contents from the blender into the top of the double boiler and cook, while stirring until thicken.

Work these 2 processes so that both the eggs and the hollandaise sauce have completed their cooking cycle at the same time.

Remove the spinach from the warmer drawer and season with salt and pepper.  Lay the poached eggs over the spinach and lightly season with salt and pepper.

Pour the hollandaise sauce limberly over the spinach and poached eggs.

Sprinkle a bit of dried parsley over the eggs and serve warm