• Preheat your oven to 350 degrees.

PREP HOLLANDAISE

• Meanwhile, prep the hollandaise. This isn't the traditional method, but it is faster!
• Add all the ingredients into a blender and blend. Easy peasy! Set it aside.

PREP FLORENTINE

• Heat the pan over medium with some olive oil.
• Cook the garlic and onion until fragrant.
• Add the spinach and cook until wilted.
• Bring the heat down to low.
• Mix the flour and milk in a small bowl, to prep the roux. Stir the mixture into the pan.
• Add the seasonings, and keep it warm.

PREP SOURDOUGH

• Spray the baking tray with olive oil. Spray both sides of the sourdough slices with olive oil and lay on the pan.
• Add the baking sheet with sourdough to the oven and bake until the top side is your desired crispiness. Flip the slices of sourdough and repeat on the other side.
• Remove from the oven and set it aside.

PREP POACHED EGGS

• Add a tablespoon of water to each tin in an 8-tin muffin pan.
• Carefully crack an egg into each tin.
• Cook in center rack for 10 minutes.

TO ASSEMBLE

• Add some tomato pieces on top of the crispy sourdough slices.
• Top them with the spinach florentine.
• Remove an egg with a slotted spoon and add on top of the florentine.
• Top with a little more salt and pepper and, if desired, some fresh grated parmesan.
• Enjoy!