Eggs Benedict Florentine

Ingredients:

1 teaspoon olive oil

1 (5-ounce) container spinach

1/4 teaspoon salt

1/8 teaspoon pepper

1/4 teaspoon ground nutmeg

4 slices (about 1 ounce each) sourdough bread, toasted

1 teaspoon white vinegar

5 large eggs

3 tablespoons light mayonnaise

1 tablespoon lemon juice

2 teaspoons water

1 tablespoon butter, melted

Preparation:

Heat olive oil in a large skillet over medium-high heat; sauté spinach for 3 minutes until wilted. Season with salt, pepper, and nutmeg. Arrange toasted sourdough bread on 4 plates; divide spinach among toast slices and set aside. Bring a high-sided skillet filled with 2 inches of water to a simmer; add vinegar. Working one at a time, break each eggs into a ramekin and slide into simmering water. Gently poach 3 minutes; remove with a slotted spoon. Place 1 egg on top of each spinach toast (reserve last egg). In a blender, combine yolk from remaining poached egg (discard white) with mayonnaise, lemon juice, and water; blend until smooth. Add melted butter; blend to combine. Spoon hollandaise over eggs and serve immediately.