Eggs Benedict Florentine
Ingredients:
- 1 package store-bought hollandaise sauce mix
- 4 Mikey’s Grain-Free English Muffin
- 1 tablespoon white vinegar
- 8 extra large eggs
- 2 cups baby spinach
- 8 thin slices uncured prosciutto
- Salt and pepper to taste
Directions
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Fill a small pot with water and bring to a slow boil. While you wait for the water to boil, prepare the hollandaise sauce according to the package directions. Toast the English muffins according to the package directions.
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Once the water is boiling, add vinegar. Whisk the boiling water in a circular motion to form a whirlpool effect.
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While water is swirling, crack eggs and drop them one at a time into the water.
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Allow water to return to a boil and then reduce heat to simmer. Cook eggs until desired firmness (about three minutes).
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Layer toasted English muffin halves with spinach and prosciutto.
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Gently remove eggs from water with a slotted spoon and place on top of the prosciutto.
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Drizzle with hollandaise sauce. Serve.
