In the cooking terminology, Florentine refers to foods cooked in the style of Florence, Italy - typically eggs, meat and fishes that contain spinach and creamy Mornay-style sauce. As the story goes, Catherine de Medici, an Italian wife of France's Henry II, introduced spinach to the Court of France n 1550. In honor to her Italian heritage, she decided to name any dishes containing spinach "Florentine". I was short of spinach leaves and so used tomato slices for half of the sliced muffins. I hope Catherine would approve.
You may consider this a cheating recipe that strays from the "traditional" way of making Hollandaise sauce. It sure safes time when you are either in a hurry or not in the mood for messing the sauce up. And hey! With a winning combo of sour cream, mayonnaise and mustard, you know this cheater rocks!
I did a revisit to a couple of my previous posting: Cinnful Apple Fruit Salad and Mulled Hot Chocolate.
This hot chocolate is so hard to disappoint; it's a no fail recipe. Adrian had it with a shot of espresso, which was not to my liking but approved by the coffee connoisseur himself. As for the salad, I thought it was strange that it wasn't as flavorful as the last time: apparently I left out the vanilla extract.
Ingredients:
1/2 cup sour cream
2 tbsp mayonnaise
1 tsp Dijon mustard
4 Eggs, poached
2 sourdough muffins, split, toasted
1 cup Fresh baby spinach leaves, cooked
Dash of pepper
1. In a double boiler, mix sour cream, mayonnaise and mustard. Stir till warm. Set aside. You can also use microwave.
2. Meanwhile, spread about 2 tbsp sauce on each English muffin half. Top each with half of the cooked spinach leaves.
4. Place poached egg over spinach. Top each with half of the remaining sauce, sprinkle with pepper.
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