EGGS FLORENTINE WITH YOGURT HOLLANDAISE - Artisan Farmer Markets
March 28, 2016

EGGS FLORENTINE WITH YOGURT HOLLANDAISE

Ingredients

  • 1 pkt frozen patty shells (6) or English Muffins

Sauce

  • 3/4 cup plain yogurt
  • 2 eggs
  • 2 tsp sugar
  • 1/4 tsp salt
  • 1/2 tsp grated lemon rind
  • 1/4 tsp tabasco hot sauce
  • 2 cups chopped, steamed spinach
  • 6 eggs poached

Preparation

Bake patty shells according to directions

Sauce
In top of double boiler or in basin over boiling water whisk together all sauce ingredients and cook over simmering water, stirring constantly until thickened – about 10 to 12 minutes

To serve
Place spinach on muffins or in patty shells
Top with a poached egg and cover with Hollandaise Sauce.
Serve with garnish on plate

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