Eggs Florentine

Make the Hollandaise Sauce:

1. Melt butter.  Melt butter in a small sauce pan. 
2. Beat egg yolks.  In a separate bowl, beat the egg yolks.  Add in the lime juice, heavy cream, and salt and pepper.
3. Tempur the eggs.  Next you need to tempur the eggs by adding a small amount of the hot butter to the egg mixture.  Stir it well and repeat this process, slowly adding one spoonful of hot butter to the egg mixture.  We do this to avoid curdling the eggs. 
4. Return to saucepan.  Finally, add the whole mixture back to the saucepan and cook it for a few more seconds.

Poach the eggs:

1. Heat water.  Fill the pot with about 3 inches of water.  Heat the water until it starts to steam and bubble (just before boiling point).
2. Add vinegar.  Add a splash of vinegar to the water (this helps the egg stay together once it is in the water).
3. Crack egg. Crack one egg in a small dish (I like to use a small measuring cup).  
4. Whirlpool.  Next, create a gentle whirlpool in the water by taking a large spoon and circling it around in the water.  Poor your egg into the center of the swirl. 
5. Cook. While it's cooking, make sure to watch the water temperature.  You never want the water to boil, so if it gets too hot, you may need to turn down the heat.  It should stay just below boing point.  How log you cook your poached egg depends on personal preference.  I like to cook it for 3-4 minutes for a slightly runny yolk.  Remove the poached egg with a slotted spoon!

Cook Spinach:

1. In a large skillet, melt the butter over low heat. Once melted, pour in the heavy cream, and let the mixture simmer for a couple minutes until is starts to thicken slightly.
2. Add baby spinach leaves and cook them for 2 to 3 minutes or until the leaves are wilted. Remove from heat and season with a dash of salt and pepper.

Assemble Eggs Florentine:

1. Toast the english muffin and lightly butter it. Layer spinach on top of the english muffin and place egg on top of spinach. Top with hollandaise sauce.