Eggs Florentine

Eggs Florentine

Eggs Florentine

45 minutes

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Details
  • Serving Size:   4
  • Vegetarian:   True
  • Weight Watchers:   13 Points
Cuisine
  • lunch
  • main course
  • main dish
  • dinner
Comments
Ingredients
  • 1/4 cup melted butter
  • cayenne pepper, taste
  • 11 eggs
  • 4 English muffins, toasted
  • Kosher salt, to taste
  • 2 Tablespoons lemon juice
  • 10 ounces spinach, sauteed
  • 4 Tablespoons Hot water
Instructions

Saute spinach in a saute pan

Poach 8 eggs and toast muffins. Top each muffin with spinach, then a poached egg.To make the hollandaise sauce, melt the butter and keep it warm, but not hot.

Heat the lemon juice until just warmed. Have small saucepan with boiling water and a measuring tablespoon ready.

Place the top of a double boiler over hot water.

Place 3 egg yolks in the top of a double boiler and whisk until they begin to thicken. Now add 1 tablespoon of the boiling water. Continue to beat the sauce until it begins to thicken. Repeat with the remaining water, one tablespoon at a time, beating the mixture after each addition.Now add the warmed lemon juice.

Remove the double boiler from the heat. Beat the sauce briskly with a wire whisk. Continue to beat the mixture as you slowly pour in the melted butter.

Add the salt and cayenne and beat the sauce until it is thick.

Serve immediately.

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