How to Make Eggs Florentine with Basil Hollandaise

Ingredients

• 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 or Keto Buns, sliced in half and fried
• 2 (½-inch-thick) slices tomato
• 2 heaping tablespoons Easy Basil Hollandaise

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.
Poach the eggs
2. 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.