- Prep Time 0:10
- Cook Time 0:10
- Estimated Cost $10.00
- 1 Comment
This is my answer to Eggs Florentine—or Eggs Benedict, for that matter. I like to use fresh spinach as opposed to stewed, since it wilts nicely under the hot hollandaise sauce. Also, this hollandaise sauce, though not light. is much lower in fat and calories than traditional hollandaise sauce.
- 6 eggs $1.50
- 1 cup fresh spinach, cleaned and dried $1
- 2 tbsp unsalted butter $1 for a stick
- 1/2 avocado $1
- 1/8 cup half-and-half $1.50 for a pint
- juice of one lemon $0.50
- 1 pinch paprika $1.50 for 1 oz.
- salt and pepper to taste Pantry
- 2 English muffins or pieces of bread, cut into circles $2
Recipe Serves 2
- To make the hollandaise sauce, create a double-boiler by placing a heat-proof bowl over a small pot of water. Bring the water to a light boil over high heat and add the butter to the bowl. Allow it to slowly melt. Reduce the heat to medium. Add the lemon juice and the yolks of 2 of the eggs. Whisk gently until the mixture begins to thicken. Slowly add the half-and-half until the consistency is rich and creamy. Season with paprika, salt and pepper. Remove from heat.
- Halve and toast the English muffins or bread circles.
- While they toast, poach the eggs. This can be tricky, so you might want to have a few extra eggs to practice on. Cook the eggs to your desired doneness--I prefer the yolks medium-runny.
- While the eggs are cooking, quickly remove the toasted English muffins or bread and spread with equal portions of avocado.
- Top each round with a poached egg, a little fresh spinach and some hollandaise sauce. Serve hot.