Anti Inflammatory Eggs Florentine

Total time35 min

Prep time15 min

Cook time20 min

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Ingredients

2 servings

For the hollandaise

3 pasteurized egg yolks
1 tbsp cold water
1 tbsp fresh lemon juice
Santa Cruz Organic 100% Pure Lemon Juice - 16 Fl. Oz.Santa Cruz Organic 100% Pure Lemon Juice - 32 Fl. Oz.O Organics Organic Pure 100% Juice Lemon - 16.9 Fl. Oz.Sicilia Organic Lemon Juice - 4 Fl. Oz.Italia Garden Italian Lemon Juice
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½ cup (1 stick) unsalted butter
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
1 pinch cayenne pepper
salt and white pepper, to taste

For the spinach

1 tbsp unsalted butter
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
5 oz baby spinach
1 pinch salt

For assembly

2 english muffins, split

For the poached eggs

1 tbsp white vinegar
4 large pasteurized eggs

For serving

fresh chives or flat-leaf parsley, chopped (optional)

Instructions

1
Melt the 1/2 cup butter in a small saucepan over low heat until fully liquid, then remove from the heat and set aside — keep it warm but not hot.
2
Bring about 1 inch of water to a bare simmer in a medium saucepan. Combine the pasteurized egg yolks, cold water, and lemon juice in a heatproof bowl and whisk until the mixture is pale and slightly thickened, about 1 minute.

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