Eggs Benedict is my all-time favorite Sunday brunch item. A few weeks ago, I was hankering for this scrumptious meal, so I asked my family if they wanted to go out to breakfast. Each one of them answered with a big fat NO! I was bummed, very hungry, and on a mission to have my eggs benny! Off to the kitchen to check out the situation.
Eggs: check
English Muffins: Check
Ham: No ham
Substitute Spinach: Check
Hollandaise: Check
I gathered all my ingredients and channeled my inner being on the basics of poaching an egg. Even a well-seasoned chef struggles on occasion with this! I grabbed a small sauce pot and added 1/2" water and a hint of white vinegar. I sauteed some spinach with olive oil and garlic in a saute pan and set that aside. I split my English Muffin and toasted it extra toasty. I can't stand it when they are not toasted enough. I will be completely transparent and let you know that I did not make homemade Hollandaise for this go around, but rather, I used a package of Hollandaise that you would find in the gravy aisle of the grocery store. We will save that tutorial for another day. Hollandaise 101.

Once you have prepped the above, you can poach the eggs. Bring the above saucepan to a simmer (low boil). Crack your eggs in a ramekin or small dish. Gently pour them into the simmering water. The hint of vinegar helps to hold the egg whites in place. Let simmer for 4-5 minutes until hard but not cooked through. Remove with a slotted spoon and place on a paper towel to remove excess water.

Grab your English Muffins and put some spinach on top of those; gently place your eggs on the spinach, slather with Hollandaise, salt, pepper, and Voila! Eggs Florentine!

You know darn well the fam all wanted some!