Eggs Benedict Florentine
Serving Size / Yield
- 1 tomato, sliced
- 1 tsp. extra virgin olive oil
- 1 (5oz) container spinach
- ¼ tsp. kosher salt
- 1/8 tsp. freshly ground black pepper
- ¼ tsp. ground nutmeg
- 4 (1oz) slices sourdough bread
- 1 tsp. white vinegar
- 5 large cage-free eggs
- 3 tbs. mayonnaise
- 1 tbs. fresh-squeezed lemon juice
- 2 tsp. water
- 1 tbs. butter, melted
Place tomato on each slice of bread. In a large skillet, warm olive oil over medium-high heat. Add spinach to skillet and cook for 3 minutes or until spinach is wilted. Mix in salt, ground pepper and nutmeg. Evenly divide spinach and place on each slice of bread. Set aside.
Fill a shallow skillet with 2-inches of water. Bring water to a simmer. Pour in vinegar. One at a time, break eggs into a ramekin. Gently transfer eggs into water. Cook for 3 minutes and remove from heat. Place one egg on each piece of bread.
Remove yolk from remaining egg and discard white. Mix yolk, mayonnaise, lemon juice, water and butter in a blender. Blend until mixture is smooth and ingredients are well combined. Pour sauce over eggs and serve warm.