MEXICAN EGGS BENEDICT FLORENTINE

Eggs Benedict: quite good. Eggs Benedict Florentine: unbelievably good. Then there’s this twist, substituting corn tortillas for english muffins. My guys scarfed this down. I didn’t scarf, but only because I exercised restraint. If Hollandaise sauce isn’t your thing, consider salsa. As for the hassle of poached eggs, I made my eggs in a muffin tin. Sometimes cheaters do prosper 🙂

1 pkg Knorr Hollandaise sauce mix (or make your own sauce if you have the time–I didn’t)

olive oil spray

8 eggs

2 tsp olive oil

8 corn tortillas

1 cup grated Monterey Jack cheese

1 large tomato, sliced into 8 rounds

2 cups fresh baby spinach

Paprika

1) Preheat oven to 350 degrees

2) Meanwhile, prepare Knorr Hollandaise sauce as directed and keep warm

3) Lightly spray 8 cups in muffin tin with olive oil spray; crack eggs into cups and bake 10-12 minutes (or longer if you don’t like yolks on the runny side)

4) While eggs are baking, in large skillet heat olive oil over medium-high; cook corn tortillas, 1 minute each side until tortillas soften and begin to brown; transfer 2 tortillas to each of 4 plates, overlapping slightly as pictured; reduce skillet heat to low

5) Scatter Monterey Jack cheese over tortillas, dividing equally between servings; top each serving with 2 slices of tomato placed side by side; set aside

6) Add spinach to skillet and cook 1-2 minutes until spinach starts to wilt; remove from heat and divide between tomato slices

7) Finish assembling each serving: top tomato and spinach with cooked eggs and Hollandaise sauce; lightly sprinkle with paprika; serve immediately and let ’em scarf away!

Servings: 4

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