| Eggs Florentine
4 eggs
4 slices of tomato
1 cup of spinach, cooked
1/2 cup of Hollandaise sauce
1/4 teaspoon of nutmeg
Poach eggs: Fill a large, deep skillet with 1-inch of water. Add 2 tablespoons of white vinegar and a dash of salt. Bring water to a simmer; do not boil. Carefully break eggs into water, cook until whites are firm. Remove with a slotted spoon. Place two slices of tomato on a plate. Heap 1/2 of the spinach over the tomato; place two poached eggs on top and pour 1/2 of the Hollandaise sauce over the eggs. Sprinkle with nutmeg. Repeat. Serve immediately. Serves 2. |
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