Eggs Benedict Florentine Cups

INGREDIENTS:

3 English muffins, split

2 tablespoon unsalted butter, melted

1 teaspoon prepared dijon mustard

1⁄4 cup diced onion

6 slices canadian bacon

2 tablespoon olive oil

3 cups fresh spinach

1⁄4 cup mushrooms

Salt and black pepper to taste

6 eggs, room temperature

1 cup shredded cheddar blend

1 recipe Easy Hollandaise (optional)

DIRECTIONS:

Preheat oven to 350°; coat a jumbo muffin pan with nonstick spray.

Roll the 6 muffin halves a bit larger using a rolling pin to flatten. Place a muffin half in each muffin tin, pressing up the sides to form the baskets. Combine the melted butter and mustard in a small bowl, then brush onto the baskets. Toast baskets in the oven until slightly browned, about 15 minutes.

Sweat onion and garlic in oil in a sauté pan over medium-low heat until softened, about 5 minutes.

Add spinach and cook until just starting to wilt. Stir in mushroom. Remove from heat; season to taste.

Place 1 egg into each toasted basket. Divide spinach mixture and cheese evenly among the 6 baskets. Return to oven and bake 15 minutes. Remove from oven and lift baskets from the pan. Serve immediately topped with Easy Hollandaise sauce, if desired.

More: Easy Blender Hollandaise Sauce