I made this yesterday because I was really in the mood for some eggs. When am I not in the mood for eggs? I think they are natures perfect food.
2 eggs, poached
1 English muffin (or sliced bread)
1 C. chopped spinach, steamed (I used Swiss Chard)
Toast bread or English muffin and set aside. Prepare spinach by steaming fresh chopped spinach in a steamer or microwaving frozen chopped spinach according to package instructions. Set aside.
To poach eggs: Heat water until just boiling and then bring back to a simmer. Add a couple drops of vinegar. Once water is no longer boiling, carefully drop egg yolks into water to poach. Let cook 2-3 minutes for runny yolks, or longer for firmer yolks. Remove with slotted spoon.
Pile steamed spinach onto bread or English muffin. Lay poached eggs on top of spinach. Top with hollandaise (see below) or bearnaise sauce if desired.
1 to 2 Tbl. freshly squeezed lemon juice, or to taste
1/4 tsp. coarse salt
Pinch of fresh ground pepper
1 Tbl. chopped fresh flat-leaf parsley
1 Tbl. chopped fresh dill
1/4 lb. (1 stick) unsalted butter, melted until foamy
Combine all ingredients except the butter in a blender and mix well. With the motor running at high speed, add the hot butter through the top of the blender, one drop at a time, until mixture is smooth and thoroughly blended.
My sauce came out a little thin, but it was still good.