Eggs Florentine (Spinach Benedict)

• 2 English muffins, split and toasted
• 4 large eggs
• 2 cups fresh spinach
• 1/2 cup butter, melted (for Hollandaise)
• 1 tbsp lemon juice

Instructions

1. 1

   Gather and prepare all ingredients as specified in the ingredient list.

2. 2

   Blend egg yolks and lemon juice.

3. 3

   Slowly stream in hot melted butter while blending until emulsified.

4. 4

   Serve eggs florentine (spinach benedict) immediately while hot.

5. 5

   Plate the dish attractively and garnish as desired.

6. 6

   Taste and adjust seasoning if needed before serving.

7. 1

   Sauté spinach until wilted.

8. 2

   Poach the remaining eggs in simmering water.

9. 1

   Place spinach on toasted English muffins, top with poached egg, and cover with Hollandaise sauce.