Eggs Florentine

This variation on the classic eggs Benedict uses spinach instead of Canadian bacon. The hollandaise sauce is prepared over a double boiler, ensuring it cooks slowly and gently. Be sure the water in the saucepan is simmering, not boiling, and do not allow the bowl containing the sauce to touch the water.
Average Customer Rating:
5 out of 5
5
 out of 
5
(2 Reviews) 2
2 of 2(100%)reviewers would recommend this product to a friend.
Sort by Customer Reviews for Eggs Florentine
Review 1 for Eggs Florentine
5 out of 5
5 out of 5
Mario
Traverse City, Michigan
May 17, 2010
Would You Recommend? Yes
+1point
1of 1found this review helpful.
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FlorentineFlowers
May 17, 2010
This recipe captures the flavor of combining spinach with eggs, softened by the bread. It is a good combination, and a welcome alternative to trite eggs benedict. The eggs and spinach should at least be warm, and the sauce must be hot when served.
Review 2 for Eggs Florentine
5 out of 5
5 out of 5
Anel
san jose, ca
May 1, 2010
Would You Recommend? Yes
0points
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A nice take on the classic eggs benedict
May 1, 2010
The sauce is really good, I loved the eggs with the spinach, instead of ham or something else. I like to make these for a change or a special ocassion.