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 Time8minutes
Cook Time6minutes
Total Time14minutes
Servings2people
Calories450kcal
Authortheeverykitchen@gmail.com
Ingredients
5cupsspinach leaves
4ounceslower-sodium, all-natural ham
1pintcherry tomatoeshalved
1tablespoonvinegar
4fresh eggs
For the hollandaise:
1/4cupDutch Farms Greek Yogurt Butter*
2egg yolks
1/8teaspooncayenne
Juice of one lemon
Instructions
Divide spinach between two serving plates. Divide ham and tomatoes between each salad.
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.
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
*This product may no longer be available Nutrition Facts per salad: 450 calories, 33 gram fat, 16 g saturated fat, 540 mg cholesterol, 885 mg sodium, 27 g protein