Sunday Brunch
When you go out to breakfast you have to choose between Eggs Florentine and Eggs Benedict. If you make it at home you can have both.
This is sorta decadent, but if you focus on the fact that you’re eating spinach at breakfast time, you can pretend that you’re being super healthy.
In one pot, start some boiling water for the poached eggs and the blanched spinach.
In a saucepan melt 1 tblsp butter. Whisk one or two eggs with the juice of 1/2 lemon and 2 tblsp water. Add to the saucepan of melted butter and whisk as it cooks on low heat. It’ll thicken up and become a light version of hollandaise sauce. Season with salt, pepper a pinch of tarragon and cayenne. Taste it. if it’s too lemony add 1/4 tsp honey. If you want it richer, add a little more butter.
In a skillet heat some leftover holiday ham or Canadian Bacon. Toast an English muffin.
Add a handful of baby spinach to the pot of boiling water and let it cook for 30 seconds. Remove with a slotted spoon to a bowl of cold water.
Add 1 capful of vinegar to the hot water pot and swirl it around. Crack 2 eggs into the simmering water. Cook for a minute or two and remove with a slotted spoon. I usually hold the spoon over some paper towels or a napkin to remove the excess water. Do the same with the spinach.
Layer the English muffin with the ham, spinach, egg and top with the Hollandaise. Sprinkle with some cayenne or paprika. Yummy!
