Eggs Benedict Florentine





Don't let this fancy name intimidate you from making this dish. It is so good you will want to lick your plate!  I have recently found out how much I LOVE hollandaise sauce. On top of eggs, green beans, asparagus, chicken. You name it.  So this dish and that lovely sauce paired with eggs, spinach and ham is beyond delicious.  It is actually very quick to make, especially if you prepare the hollandaise sauce the day before.  


Ingredients:

  • 4 eggs, either poached or over easy
  • 1/2 tbs virgin olive oil
  • 2 cups baby spinach
  • 2 ounces black forest ham (any leftover ham will do)
  • 1/2 garlic clove, crushed
  • pinch of salt and pepper
  • 1 recipe for hollandaise sauce(see below)

Instructions:

  1. Over medium-high heat, saute the spinach, garlic, and salt and pepper in the olive oil.
  2. Remove the spinach, then add the ham to the same pan and cook for 30 seconds on each side until it is warmed through.
  3. Layer the spinach, ham, then the eggs on a plate and top with hollandaise sauce.

Hollandaise Sauce:

 Ingredients:

  • 2 egg yolks
  • 1/4 cup melted grassfed butter or Ghee
  • 2 tsp lemon juice
  • 1/4 tsp salt
  • 1/8 tsp paprika or cayenne if you like a little heat

Instructions:
  1. Pour boiling water into a blender, then cover and let sit for 10 minutes. Dump out the water and dry the container thoroughly.
  2. Blend the egg yolks with the lemon juice, salt, and paprika
  3. With the blender running on low, slowly pour in the hot melted butter. Blend for about 30 seconds until the sauce is thickened and the butter is well incorporated.  The sauce will continue to thicken as it cools.  If it gets too thick, warm it over very low heat until it becomes runny again. Be careful not to use too high of heat or your eggs will scramble and your butter will curdle.


Check out Danielle's recipes here:
http://againstallgrain.com/2012/02/29/eggs-benedict-florentine-dairy-free-paleo-scd/








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