Eggs florentine scramble
A light, low-maintenance breakfast that's also a great way to wind down after a big holiday meal.
I love a good veggie eggs Benedict. But honestly, poaching eggs and making Hollandaise sauce for myself is just not always realistic. Ain't nobody got time for that. This delicious scramble and a sauce that is as easy as making a smoothie make it all worth it.
- 3 tablespoons oil
- 4 ounces sliced mushrooms
- 3 ounces fresh spinach
- 6 eggs
- 2 tablespoons milk
- 2 egg yolks
- 1 teaspoon lemon juice
- 1 stick butter, melted and hot
- 1/2 teaspoon salt
- Chopped parsley
Warm the oil in a fry pan over a medium-low heat. Add the sliced mushrooms and cook until golden brown. If they release a lot of liquid, drain before the next step.
Add in the spinach and cook until just wilted.
Whisk the eggs and milk, then add the mixture to the pan. Increase the heat to medium.
While the scramble cooks, let's make some Hollandaise sauce. This is the easy version.
Add 2 egg yolks, salt and lemon juice to a blender. Removing the plug from the lid, blend the eggs while pouring in the melted butter slowly. Here is a video on how to make that easy Hollandaise sauce.
When the eggs are ready, pour the sauce over the eggs and top with chopped parsley.