Eggs Florentine

Eggs Benedict is a traditional breakfast for meat-eaters. Poached eggs and Canadian bacon are layered on English muffins and topped with hollandaise sauce. Eggs florentine is the vegetarian version, with spinach in place of the bacon. Spinach makes the dish healthier and tastier.

I like to serve this on English muffins, but it also works with focaccia or toast. I’ve also had a version with mushrooms, but since I’m not overly fond of mushrooms, I don’t use them, but it is another option, as is using diced tomatoes too.

Ingredients:
200 g spinach
4 eggs
2 English muffins
hollandaise sauce (see previous recipe)

Instructions:
1. Wilt the spinach by washing it then putting it in a covered pot over low heat. It only takes a couple of minutes to wilt, so keep an eye on it. Keep it warm once it has wilted.
2. Poach the eggs or, if you prefer, fry them.
3. Halve and toast the English muffins.
4. Put a little sauce on the muffins, then top with spinach and one egg per half. Pour more sauce over the muffins.