Eggs Benedict & Eggs Florentine

So This One is not really that Healthy, but sometime you just have to give in and live a little!  I have tried several different ways to make Hollandaise sauce and I wont lie, I don't really have a set recipe i kind of throw it together every time, so I apologize if it is a little strange you just have to experiment until you like the consistency, if you like it thicker, add more egg yolk, if you like it richer add more butter, etc.  

This is enough for two people

Each person gets one English muffin but you put one egg on half so you end up woth two halves per person.

Eggs Benedict:

Two whole wheat English muffins

Two slices of Canadian Bacon

4 Eggs

For the sauce:

2 egg yolks

½ stick butter or butter alternative

Salt & pepper

Lemon juice

Toast the English muffins.  Heat the Canadian bacon in a skillet and place on top of the English muffin.  Poach the eggs and place on top of the Canadian bacon.  To make the sauce, in a double boiler, quickly whisk the egg yolks and lemon juice and slowly pour in melted butter careful that the eggs don’t get too hot or the will cook!  Add  a bit of salt and pepper, pour over the eggs on the English muffins and serve!

Eggs Florentine:

Two whole wheat English muffins

1 cup cooked spinach

½ tsp minced garlic

2-3 Tbsp  cream cheese

Onion powder (optional)

4 Eggs

For the sauce:

2 egg yolks

½ stick butter or butter alternative

Salt & pepper

Lemon juice

In a small sauce pan add garlic the spinach the cream cheese and the onion powder if using.  Sautee until fragrant and cheese is melted.  Toast the English muffins.  Place creamed spinach on top of the English muffin.  Poach the eggs and place on top of the Canadian bacon.  To make the sauce, in a double boiler, quickly whisk the egg yolks and lemon juice and slowly pour in melted butter careful that the eggs don’t get too hot or the will cook!  Add  a bit of salt and pepper, pour over the eggs on the English muffins and serve!