Eggs Florentine

Step 1. Make the Sauce

Set a heatproof bowl over a pot of barely simmering water. Combine the egg yolks, lemon juice and water and whisk constantly until the mixture begins to thicken.

Once the mixture thickens, remove the bowl from over the pan and continue whisking for about a minute more. Add the salt, white pepper and cayenne pepper. Using an immersion blender, blend the mixture while slowly pouring in the melted butter in a thin stream until incorporated, about 2 minutes. Taste and adjust the seasonings. Cover and keep warm over very low heat until ready to serve.

Step 2. Cut the Muffins

Lightly spread the cut side of each muffin with 1 tsp. of the softened butter.

Step 3. Cook the Spinach

In a sauté pan over medium-high heat, melt the remaining 1 tsp. butter. Add the spinach and cook until slightly wilted, about 2 minutes. You should have about 1 1/2 cups cooked spinach. Keep warm.

Step 4. Poach the Eggs

Fill an egg-poaching pan with 1/2 inch water, set the pan over medium heat and bring to a simmer. Lightly coat the poaching cups with nonstick cooking spray and crack an egg into each cup. Cover and cook until the whites are firm and the yolks are glazed over but still soft, about 3 minutes, or until done to your liking. Transfer the eggs to a warmed plate and repeat with the remaining eggs.

Step 5. Serve

Place 2 muffin halves on each of 4 warmed individual plates. Top each muffin half with some of the spinach, an egg and some of the sauce. Serve immediately. Serves 4.