Make breakfast special with this easy eggs Florentine recipe. Poached eggs on English muffins with spinach and the great taste of Hellmann's® or Best Foods® Real Mayonnaise.
1 cup PLUS 1 Tbsp. water
1 tub Knorr® Homestyle Stock - Vegetable
1 cup baby spinach leaves
2 Tbsp. Hellmann's® or Best Foods® Real Mayonnaise
1 Tbsp. chopped fresh chives (optional)
2 Tbsp. white or red wine vinegar
1 English muffin, halved and toasted
1 Tbsp. Country Crock® Spread
From the lemon, grate enough peel to measure 1/2 tsp. and squeeze juice; set aside.
Bring 1 cup water to a boil in medium saucepan. Reduce heat to medium and stir in Knorr® Homestyle Stock - Vegetable until melted. Add spinach and cook, stirring occasionally, until wilted, about 2 minutes. Drain and keep warm.
Heat lemon juice, lemon peel, Hellmann's® or Best Foods® Real Mayonnaise, chives and 1Tbsp. water in small saucepan over low heat, stirring constantly, until warm; set aside.
Fill medium saucepan or small skillet with water. Bring to a boil, then add vinegar. Reduce heat to simmer. Crack eggs into saucepan and cook (poach) gently until desired doneness, about 3 minutes.
Spread Country Crock® Spread on toasted English muffin, then top with spinach. Remove eggs with slotted spoon and place on spinach, then top with Hollandaise sauce. Season, if desired, with ground black pepper.