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Eggs Florentine

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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 From the lemon, grate enough peel to measure 1/2 tsp. and squeeze juice; set aside.
  • 2 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.
  • 3 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.
  • 4 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.
  • 5 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.