Eggs Florentine

Prep Time: 15 mins | Cook Time: 5 mins | Course: Breakfast | Servings: 4

Split croissants topped with turkey slices or black forest ham, hollandaise sauce, steamed spinach and a perfectly fried egg on top and yes, more hollandaise.

Hollandaise Sauce:

3 large egg yolks

1 Tbsp warm water

½ tsp dry mustard

½ tsp white pepper 

2 sticks butter, melted and hot

2 Tbsp lemon juice

Place egg yolks in a blender with warm water, dry mustard and white pepper. Blend well and pour in piping hot butter in a thin stream and then the lemon juice. Will keep in the fridge for about 1 week.

4 croissants, split in half

20 oz fresh spinach

4 slices turkey deli meat or black forest ham

4 eggs

Salt and pepper, to taste

Split the croissants and place on a baking tray. Make the hollandaise sauce, spread a layer on the bottom of the croissant and layer with desired meat slices.Turn the oven heat on to 200* and place the croissants in the oven to warm. Steam the spinach in a skillet on low with an inch of water until wilted. Lift and drain greens with a slotted spoon. Place a layer of spinach on top of the meat and close the oven to keep warm. 

Preheat the skillet and spray with a bit of olive oil or a Tbsp of butter. Crack eggs into skillet and salt and pepper them. Cook for about 1 minute over medium heat, the bottom will be set. Add 1 Tbsp of water and top with a lid to steam-set the top of the eggs to your desired taste. I take my egg out as soon as the white is cooked and the yolk is set but still wobbly, for those who like their eggs a bit more set, leave the lid on for a minute longer. Place eggs on top of the spinach, add a ladle of hollandaise sauce on top and serve with the top replaced on the croissanwich.