Sundays at my house have always been about sleeping in, catching up on chores and prepping for the week.  What it’s also always been for me is a day to cook, to experiment with different dishes and make enough food for the week. It could be anything from a big batch of chili to soup or to slow-cooked pork or some other casserole type dish.

I’m also known for my breakfasts, be it home made banana bread french toast, biscuits and gravy, or creamy scrambled eggs.  Definitely comfort food.

Today’s adventure was all about going out of my comfort level. I made the decision to try to impress the boyfriend, so I made a batch of Eggs Benedict Florentine – a combination of the traditional Eggs Benedict with the added oomph of sauteed spinach.  I’d only really made Hollandaise sauce once or twice in my life, and hadn’t poached an egg in years, but I felt emboldened enough to give it a shot.

Set with my new-found confidence and the adulation of the love of my life, I gave it a shot. And boy howdy, was it GOOD!!

I think cooking is not only a skills based art form, but also a true manifestation of where you are in your life, mentally and physically, and love. Love of food, love for people, just. Love. And being truly in love (finally) at 49 really feels AMAZING.  So in honor of Phil and the love I am encompassed with, here is my recipe.  I hope you enjoy it as much as we did, and remember to tell ’em Rocco sent you!

Ingredients

Hollandaise Sauce:

• 2 egg yolks
• 1-1/2 Tbsp water
• 6 Tbsp melted butter
• juice of 1/2 a lemon
• Salt, pepper to taste

2-4 large or jumbo eggs

2 quarts of water

2Tbsp white vinegar

1lb baby spinach

1-2 Tbsp olive oil

1-2 cloves garlic, minced finely

Salt and pepper to taste

2-4 slices Canadian bacon

2-4 slices multi grain bread, toasted

Dill for garnish

Directions

1. Make the sautéed spinach. In a large skillet, heat the olive oil. Toss in the minced garlic and cook for a minute until it starts to turn golden. Add the spinach and stir, cooking 3-4 minutes until spinach is wilted. Season with salt and pepper. Set skillet aside.
2. Bring a large pot with the 2 quarts of water and vinegar to a boil. Gently add eggs, 1 at a time, to pot careful not to break the yolks. Cook 1-2 eggs at a time, 3-5 minutes. Gently remove to a warm plate with slotted spoon.
3. In a small Saucepan, whisk 2 egg yolks with water until fully blended and slightly frothy. Place saucepan on burner set to MEDIUM and whisk egg mixture constantly until eggs begin to thicken. Remove from heat, continuing to whisk and slowly drizzle in melted butter. Once incorporated, add lemon juice, whisk and return to heat, continuing to stir until sauce becomes thick to desired consistence. Remove from heat and keep warm.
4. Assemble dish. Place 1 piece of toast down on a plate, layer with 1 slice of warmed Canadian Bacon, then spinach and poached egg on top. Drizzle Hollandaise sauce on top and garnish with fresh or dried dill. ENJOY!