Eggs Florentine

Ingredients

• •¼ cup butter
• •cayenne pepper
• •11 eggs
• •4 muffins
• •kosher salt
• •2 Tablespoons lemon juice
• •10 ounces spinach
• •4 Tablespoons water

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Method

From foodista.com — read the original

1. 1Saute spinach in a saute pan
2. 2Poach 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.
3. 3Heat the lemon juice until just warmed. Have small saucepan with boiling water and a measuring tablespoon ready.
4. 4Place the top of a double boiler over hot water.
5. 5Place 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.
6. 6Repeat with the remaining water, one tablespoon at a time, beating the mixture after each addition. Now add the warmed lemon juice.
7. 7Remove 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.
8. 8Add the salt and cayenne and beat the sauce until it is thick.
9. 9Serve immediately.