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Eggs Florentine Breakfast Salad with Lemon Hollandaise Dressing

Eggs Florentine Breakfast Salad with Easy Hollandaise Dressing is indulgent -- I mean, look at that runny egg! But my recipe is sugar free and gluten free and my blender hollandaise is lightened up with a secret ingredient!

Course Breakfast, Brunch, Lunch
Cuisine American, French
Prep Time 8 minutes
Cook Time 6 minutes
Total Time 14 minutes
Servings 2 people
Calories 450 kcal
Author theeverykitchen@gmail.com

Ingredients

  • 5 cups spinach leaves
  • 4 ounces lower-sodium, all-natural ham
  • 1 pint cherry tomatoes halved
  • 1 tablespoon vinegar
  • 4 fresh eggs

For the hollandaise:

  • 1/4 cup Dutch Farms Greek Yogurt Butter*
  • 2 egg yolks
  • 1/8 teaspoon cayenne
  • Juice of one lemon

Instructions

  1. Divide spinach between two serving plates. Divide ham and tomatoes between each salad.
  2. To poach the eggs: Bring a medium-sized pot of water to a simmer over medium-high heat. Add vinegar. Start with one egg and crack it into a small dish. Swirl the simmering water to create a whirlpool and gently tip the egg into the water. Repeat with the other eggs and let simmer 3 minutes before removing with a slotted spoon. Place poached eggs on paper towels. Once excess water has drained, transfer two eggs to each salad.
  3. To make the hollandaise: Melt butter in a small saucepan over medium-low heat. Do not stir the separated butter. Meanwhile, place egg yolks, lemon juice, and cayenne into a blender. Cover and blend at high speed for a few seconds. Continue blending and slowly pour the butter by droplets into the blender. Use a towel to protect yourself from splatter. Discard the milky residue at the bottom of the butter saucepan. Adjust salt, cayenne, and lemon juice to taste, if needed, and drizzle over salads before serving.

Recipe Notes

*Look for Dutch Farms Greek Yogurt Butter at Mariano's in the Midwest. Per tablespoon, Greek Yogurt Butter has 30 less calories and 3 less grams of total fat. 

Nutrition Facts per salad: 450 calories, 33 gram fat, 16 g saturated fat, 540 mg cholesterol, 885 mg sodium, 27 g protein