In preparation for Christmas morning breakfast I took a pack of our homemade English Muffins out of the freezer. That would open the door to perhaps Bacon, Egg & Cheese Breakfast Sandwiches, Eggs Benedict or if I was lucky Eggs Florentine.
As it turned out Shelby requested sliced avocado, bacon, egg & cheese on toasted English muffins. And so the thought of making homemade Hollandaise Sauce and spooning it over perfectly cooked eggs and other savory ingredients would have to wait.
About a day and a half.
The Hollandaise thought was planted in my head. For the past three days I’ve been humming Christmas carols. And on occasion break out into song that would go something like this (think Andy Williams).
Do you prefer Béarnaise?
Happy Holidays to all things.
It’s with that little jingle stuck in my head that I present you a most delicious post-holiday breakfast treat. We served our Eggs Florentine with creamed spinach, crispy bacon, fried eggs and Hollandaise sauce. However béarnaise would be lovely as well.
- 1½ tsp. butter
- 1½ tsp. flour
- ½ cup cream
- 3 cups fresh spinach leaves
- 2 Tbl. freshly grated parmesan cheese
- salt & pepper to taste
- 2 egg yolks
- 1 tsp. fresh lemon juice
- 4 Tbl. butter, melted
- pinch salt & cayenne
- 2 English muffins
- 2-4 eggs
- 2-4 slices crispy bacon, optional
- In a small saucepan, melt butter over medium-low heat. Whisk in flour and stir until bubbly; about one minute. Slowly add in cream; whisking until sauce comes to a boil. Remove from heat and add fresh spinach, parmesan cheese. Stir until spinach is well coated with sauce. Cover and set aside. Season with salt & pepper before serving.
- Bring a small saucepan of water to a low simmer. In a small metal bowl whisk egg yolks and lemon juice until pale yellow. Place metal bowl of hot water. Whisk continuously while slowly drizzling in melt butter. Continue whisking until sauce has thickened. Season with pinch of salt & pepper.
- If adding bacon, cook until crispy and reserve on paper towel to drain. Meanwhile, toast the English muffins and fry or poach 1-2 eggs per person.
- To assemble, place toasted English muffins on plate. Top with creamed spinach, crispy bacon, cooked eggs, and a generous spoonful of Hollandaise sauce.
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