Eggs Florentine with Warm Mustard Vinaigrette

This elegant classic brunch dish is simple to prepare but oh so impressive!

Ingredients

Vinaigrette:
2 tablespoons grainy mustard
3 tablespoons apple cider vinegar
2 tablespoons GOLDEN BLOSSOM HONEY
3 tablespoons olive oil
Eggs
4-6 eggs, poached
2-3 English muffins, split in half and toasted
4-6 thick slices ripe tomato
1 pound baby spinach leaves, steamed and well drained

Directions

Vinaigrette:
Warm all ingredients in a small saucepan. Whisk to combine. Keep warm while preparing eggs.

Eggs:
Place toasted English muffin on a plate. Top with tomato slice and then cooked spinach. Place a poached egg on top, making a small well in the spinach to hold egg. Drizzle with warm vinaigrette. Serve.

Serves: 4-6


golden blossom honey product