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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Early mornings are easier with Eggs Benedict Florentine on the menu for breakfast. Gently poached eggs sit atop sauteed spinach and toasted sourdough bread, and then drizzled with a homemade hollandaise sauce. Eggs Benedict Florentine are just one of the many recipes featured in the CarbLovers Diet Cookbook. 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:
1. Heat olive oil in a large skillet over medium-high heat; sauté 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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