Easy Eggs Florentine
Serving Size / Yield
- For each serving:
- 2 eggs, poached
- 1 English muffin (or slice whole wheat bread)
- 1 C. chopped spinach, steamed
Toast bread or English muffin and set aside. Prepare spinach by steaming fresh chopped spinach in a steamer or microwaving frozen chopped spinach according to package instructions. Set aside.
To poach eggs:
Heat water until just boiling and then bring back to a simmer. Add a couple drops of vinegar. Once water is no longer boiling, carefully drop egg yolks into water to poach. Let cook 2-3 minutes for runny yolks, or longer for firmer yolks. Remove with slotted spoon.
Pile steamed spinach onto bread or English muffin. Lay poached eggs on top of spinach. Top with hollandaise or bearnaise sauce if desired.
Serve with spring salad or hash brown potatoes.