Eggs Benedict Florentine With Loveless Biscuits

Eggs Benedict Florentine With Loveless Biscuits
Difficulty: Easy

Ingredients
4 eggs
1 bag of frozen spinach leaves
1 3/4 cup of Loveless flour or your favorite biscuit flour
1/3 cup of buttermilk and reserve additional 1/3 cup ( if the flour is to dry)
3 tbsp olive oil
2 tbsp of melted butter
salt
pepper

Directions
To start on biscuits, Preheat oven to 400 degrees F.  In a large mixing bowl add flour and the buttermilk, use a spoon or your fingers to incorporate ( the dough will be sticky, but not wet) add buttermilk in small amounts to get the right texture.  Put onto a well floured surface and with a floured rolling pin roll out the dough.  the thickness should be about 1/2 thick to 3/4 inch thick.  With a 2 inch biscuit cutter, this should yield about 4 large biscuits, a small cutter will yield about 6.  Use some of the melted butter to line the pan, place biscuits on sheetpan then with a pastry brush, use the rest of the melted butter for the tops of the biscuits. Cook in the oven for 12-14 minutes.
While biscuits are baking, in a frying pan heat to medium, add 2tbsp of olive oil and frozen spinach, salt and pepper to taste.  Cook until all moist is gone, the set aside in a warm place.  Prepare the Hollandaise sauce (Ingredients and directions below).  In a frying pan on medium heat add the rest of the olive oil and fry the eggs.  2 minutes on one side then flip, then a minute on the other.
Once the biscuits are done, slice each biscuit in half, place some spinach mixture on the bottom half of the biscuit, place 1 fried egg on top of spinach, the spoon some Hollandaise sauce on top.  Use the top half of the biscuit for the cap.  Serve immediately
Serves 4

Easy Hollandaise
Ingredients:
2 large egg yolks
1 tbsp warm water
1 tbsp fresh lemon juice
3/4 tsp coarse salt
1/2 cup (1 stick) unsalted butter

Directions:
In a blender, combine egg yolks, water, lemon juice, and salt; blend until frothy.
Heat butter in the microwave or in a small saucepan over medium until bubbly (do not let brown). With blender running, pour in hot butter in a very thin stream, blending until sauce is thick and emulsified.
Serves 4