Eggs Benedict

This is a breakfast dish where poached eggs are topped off over an english muffin and dressed with Hollandaise sauce.There are multiple variations of this dish, I am using spinach for “Eggs Florentine”, other versions use ham,mushrooms, salmon, bacon, avocado, chorizo, salsa etc.

Preparation time	20 minutes
Serves	2 Benedicts
Serving Size	1 Benedict
Calories Per Serving	Approximately 210 per serving
Difficulty	Difficult

Ingredients:
2 poached eggs
1 English muffin toasted(toast with butter for added taste)
1 tablespoon hollandaise sauce
Salt to taste
Paprika to taste
1 cup spinach leaves,(sauteed in a pan until they wilt,season with salt and pepper)

Procedure:
1.Place the muffin halves facing up on a plate.Place the spinach on top.

2.Now gently place the poached eggs on top followed by a dollop of hollandaise sauce.Season with salt and paprika.

Tips:
I just saute spinach in water, I didn’t want to add more fat on top of the hollandaise. You can saute them in a teaspoon of oil or butter if you wish.