Eggs Florentine is a twist on Eggs Benedict, substituting ham with spinach and hollandaise with a mornay, or in this recipe, a tarragon sauce.
300 g frozen leaf spinach
6 tomato slices
3 English muffins, split and toasted
6 poached eggs
Tarragon sauce (see below)
- Cook spinach according to package directionsomitting salt; drain well.
- Place a tomato slice on each muffin half.
- Spoon an equal amount of spinach over each slice; top with a poached egg.
- Spoon 2 tablespoons Tarragon Sauce over each egg; sprinkle with paprika.
1/2 c. mayonnaise
3 tbsp. water
2 to 3 tsp. lemon juice
1 tsp. prepared mustard
1/4 tsp. dried whole tarragon
1/8 tsp. white pepper
Combine all ingredients in a saucepan, stirring until smooth.
Simmer over low heat stirring constantly for 3 to 4 minutes until thoroughly heated.