Kevin's Florentine Eggs Benny

A savory Sunday brunch build — browned sausage and wilted spinach on gluten-free Udi's or French bread, topped with a poached egg and a sage-and-chive hollandaise, served alongside a chilled berry salad.

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Ingredients

• •4 eggs, for poaching
• •4 patties all-natural breakfast sausage
• •4 slices French bread (gluten-free Udi's bread as the option)
• •2 cups spinach
• •2 vine-ripe tomatoes, sliced
• •2 sticks butter
• •1 tbsp fresh sage
• •1 tbsp fresh chives
• •1 tbsp avocado oil
• •1 tbsp vinegar, for poaching water
• •1 cup hollandaise sauce (per Episode One technique)*
• •1 ½ cups watermelon, diced
• •½ cup blackberries
• •½ cup blueberries
• •1 tbsp fresh mint, minced
• •1 tsp agave
• •salt & pepper (to taste)

Steps

1. Make the berry salad: Dice the watermelon into small, manageable chunks. Rinse the blackberries and blueberries and add them in. Mince the mint and stir it in with a little agave. Mix well and refrigerate to chill while you cook everything else.
2. Wilt the spinach: Start a pan with avocado oil, the spinach, salt, and pepper. Set it on a back burner over low heat to wilt down slowly.
3. Make the hollandaise: Prepare the hollandaise using the technique from Episode One. Add the sage and chives right before the emulsification step so the flavor infuses through.
4. Slice the tomatoes: Slice the vine-ripe tomatoes — simple, even slices.
5. Poach the eggs: Poach the eggs in water with a bit of vinegar.
6. Brown the sausage & toast the bread: Brown off the sausage. Add butter to the sausage grease left in the pan, and use it to toast the bread — French bread, or gluten-free Udi's as the option. If you're toasting both kinds, keep them separated in the pan.
7. Assemble: Layer the bread with the browned sausage, wilted spinach, sliced tomatoes, and a little salt and pepper. Top with the poached egg, then finish with the sage-and-chive hollandaise.
8. Serve: Serve alongside the chilled berry salad.

* Hollandaise base recipe from Episode 1.