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

Honey Tips

Honey Is Sweeter Than Sugar

Due to the high level of fructose, honey is 25% sweeter than table sugar.

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