Simple Eggs Florentine

This is my own take on the classic Eggs Florentine dish (one I prefer so much more than the original Eggs Benedict style which has ham instead of the spinach used in Eggs Florentine).

A traditional Eggs Florentine (and Eggs Benedict) uses an English (toasting) muffin as the base, but I like just a regular slice of toast on mine.  The Eggs Florentine should also have a Mornay sauce instead of the Hollandaise that is used in Eggs Benedict but since it's much easier to buy a jar of Hollandaise than to make any of the sauces for it then that's what I use.

This is a great filling breakfast with just one slice of toast & one egg, or go for two slices of toast and two eggs for a super-yummy lunch.

Ingredients

2 slices of bread
butter
½ pack of baby spinach
2 eggs
1 tablespoon of jarred Hollandaise sauce
Whole nutmeg
Salt and pepper to taste


Method

1.  Boil a pan of water, adding a pinch of salt and a splash of white vinegar.  Heat another pan with a small knob of butter (or small splash of oil).

2.  Toast the two slices of bread to your own cooking preference.  Carefully crack the two eggs into the pan of boiling water and add the spinach to the other pan.

3. When the toast is cooked, butter and put onto your plate.  Grate a small amount of the whole nutmeg over the wilting spinach and when nicely wilted and hot, share between the two slices of toast.

4. The eggs should only take a couple of minutes to cook depending on their size and how runny you like them to be.  I like to have a fully cooked white but a runny yolk so they are usually perfect by this point.  Use a holey serving spoon to lift the eggs from the water.  Let the water drain off and then place the eggs on top of the spinach.

5.  If your Hollandaise has been chilled you can now put into a microwave for a few seconds (only a few as being in too long will split the sauce), or heat quickly in a pan, just to take the chill off.  Drizzle over the top of the eggs to your own preference and then finish with salt and freshly ground black pepper to taste.  Enjoy!