eggs florentine with basil hollandaise

prep time: 8 minutes (not including time to make the hollandaise and muffins/buns) • cook time: 12 minutes • yield: 2 servings

Back in the day, my husband and I frequented a cute French bistro called Salut in St. Paul, Minnesota. In the summer, it was the best—on beautiful days we would sit outside on Grand Avenue with our little dog, Ohana, next to us. I always ordered the eggs Florentine with basil hollandaise, with Parmesan crisps instead of a bun, and they always gave me extra hollandaise. To make this breakfast dairy-free, I used Keto English Muffins ( see here ) instead of Parmesan crisps. Another option is to use Keto Buns ( see here ).

2 tablespoons Paleo fat, such as lard

2 tablespoons diced onions

1 teaspoon minced garlic

4 cups fresh spinach (frozen not recommended)

½ teaspoon fine sea salt

¼ teaspoon fresh ground black pepper

Pinch of fresh ground nutmeg

1 tablespoon coconut vinegar

4 large eggs

2 Keto English Muffins ( see here ) or Keto Buns ( see here ), sliced in half and fried

2 (½-inch-thick) slices tomato

2 heaping tablespoons Easy Basil Hollandaise ( see here )

1. Melt the fat in a cast-iron skillet over medium heat. Add the onions and garlic and sauté for 5 minutes, or until the onions are translucent. Add the spinach and sauté for another 2 minutes. Season with the salt, pepper, and nutmeg; taste and adjust the seasoning if desired.

2. Poach the eggs: In a saucepan, bring 3 to 4 inches of water to a boil.

3. While the water is heating, place ½ tablespoon of vinegar in each of two individual ramekins, then crack 2 eggs into each ramekin. The vinegar helps stabilize the egg whites.

4. When the water is boiling, lower the heat to maintain a gentle simmer and swirl the water in a whirlpool fashion. Gently drop each egg into the center of the whirlpool and poach for 4 minutes, or until the whites are totally set but the yolks are still runny. Note: If you are new to poaching eggs, cook one ramekin at a time.

5. Remove the eggs with a slotted spoon and rest the spoon on a paper towel for a moment to drain the excess water.

6. Place two fried keto English muffin or keto bun halves on each of two serving plates. Top each bun with a slice of tomato, then the spinach, and then a poached egg. Top each stack with a heaping tablespoon of basil hollandaise.

busy family tip: The poached eggs can be made up to 3 days ahead. Store in water in an airtight container in the fridge. To reheat, place in very hot water for 30 seconds.