Eggs Florentine

I didn't realize that Eggs Florentine is made with a cheese sauce, not a Hollandaise (like eggs Benedict is) until I read this the other day.

From the "Joy of Cooking" by Rombauer, Becker, and Becker, 75th anniversary edition. This is a great recipe and a perfect example of why Joy is a wonderful reference book. It has everything!

Ingredients

• Poached eggs (2 or 3 per person)
• Sauted Spinach, about 1/4 cut for each egg that you plan to make
• toasted English muffins. half an English muffin is needed for each egg
• Mornay Sauce (cheese sauce)

Prepare all of linked recipes in this order: Mornay Sauce, poached eggs, spinach. You can keep the eggs warm in warm water. For each egg that you will serve, place the following on a plate, in this order:

1. half a toasted English muffin
2. 1/4 cup spinach. You can spoon this over the muffin. Or if you would like a slightly prettier look, spoon the sauted spinach into a measuring cup whose width is about the size of your muffin. Don't press. Over turn the cup on top of the muffin.
3. Pat the poached egg dry and put on top of the spinach.
4. A few spoonfuls of Mornay sauce

Serve immediately.