Eggs Florentine Benedict

For as long as I remember whenever I go to the diner I get an eggs florentine omelet. I just think that  eggs and the spinach are such an amazing combination. As I got older I started to get eggs florentine benedict. Which is eggs benedict, but instead of canadian bacon, it is spinach. Today I decided to make this at home. I hope you enjoy this recipe as much as I do!

Hollandaise Sauce:
4 egg yolks
1 stick butter (melted)
1 tablespoon lemon juice
1/2 teaspoon salt
A pinch of cayenne

Spinach:
1 package spinach
1 clove garlic
1 tablespoon olive oil

Other ingredients:
2 eggs per person
1 to 2 teaspoons vinegar (apple cider preferably)
1 english muffin per person

First get a big saucepan to almost a boil then add the vinegar. Make a double boiler which is a pot of boiling water (just a little water) and a metal bowl on top. Off the heat add the eggs, lemon juice, salt. Then whisk until the mixture has doubled in volume. Put on the heat and keep mixing, while mixing add the melted butter slowly.

 Once the butter is in take off the heat and keep mixing. Add the cayenne and keep in a warm spot until ready for use. Then get a pan and put in the olive oil and garlic. Stir for a minute and then add the spinach. Stir until the spinach is wilted.

 Then crack the eggs into little bowls. Then put the eggs into the pot of boiling vinegar water slowly and close to the water and cook for 3 minutes and 30 seconds. Use a slotted spoon to take the eggs out and put onto the toasted english muffins with the spinach. Finally put your desired about of hollandaise sauce onto the eggs, spinach, and english muffin.

Enjoy!