Delight in the delicate flavors and texture of our perfectly runny Egs Benedict.
1: Place the Poached Egs in warm water
2: Spread the margarine on the bread and toast it.
3: In a pan, sauté the spinach with olive oil.
4. Put the sautéed spinach on the bread, remove the Poached Eg from its packaging, then gently place the Poached Egs on top of the Spinach.
5. Warm up the hollandaise sauce and add a bit of lemon juice to the sauce.
6. Pour the sauce onto the Poached Eg and serve.