Eggs Benedict Florentine
One serving contains 230 calories, 11g of protein, and 12g of fat. This vegetarian recipe serves 4. Not A mixture of butter, eggs, lemon juice, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes around 45 minutes.
Heat olive oil in a large skillet over medium-high heat; saut spinach for 3 minutes until wilted. Season with salt, pepper, and nutmeg. Arrange toasted sourdough bread on 4 plates; divide spinach among toast slices and set aside. Bring a high-sided skillet filled with 2 inches of water to a simmer; add vinegar. Working one at a time, break each eggs into a ramekin and slide into simmering water. Gently poach 3 minutes; remove with a slotted spoon.
Place 1 egg on top of each spinach toast (reserve last egg). In a blender, combine yolk from remaining poached egg (discard white) with mayonnaise, lemon juice, and water; blend until smooth.
Add melted butter; blend to combine. Spoon hollandaise over eggs and serve immediately.