Eggs Benedict Florentine with Creamy Butter Sauce

To prepare sauce, place cornstarch in the top of a double boiler.

Combine 1/2 cup water, buttermilk, and 2 eggs, stirring well with a whisk.

Add egg mixture to cornstarch; stir well. Cook over simmering water until thick and mixture reaches 160 (about 7 minutes), stirring constantly. Stir in Clarified Butter and 1/2 teaspoon salt.

Remove from heat. Cover and keep warm.

To prepare eggs, heat a large nonstick skillet over medium heat. Coat pan with cooking spray.

Add garlic to pan; cook 30 seconds, stirring frequently.

Combine 1/4 teaspoon salt, pepper, egg whites, and 4 eggs, stirring well with a whisk.

Add egg mixture to pan; cook 5 minutes or until set, stirring occasionally.

Place spinach in a large nonstick skillet over medium-high heat; cook 4 minutes or just until slightly wilted, stirring frequently.

Place 2 muffin halves, cut sides up, on each of 8 plates.

Place half a Canadian bacon slice on each muffin half, and top each serving with about 1/4 cup spinach.

Place about 1/4 cup egg mixture on each serving, and top each serving with about 2 tablespoons sauce.

Sprinkle evenly with chopped fresh chives and 1/4 teaspoon pepper.

Serve immediately.

Note: Nuritional analysis includes Clarified Butter.