Eggs Benedict Florentine with Creamy Butter Sauce

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 0.5 ounce canadian bacon cut in half
• 2 tablespoons ghee 
• 1 tablespoon cornstarch 
• 6 large egg whites 
• 2 large eggs 
• 4 large eggs 
• 8  muffins split english toasted
• 3 tablespoons chives fresh chopped
• 0.5 teaspoon garlic minced
• 0.3 cup buttermilk low-fat
• 0.3 teaspoon salt 
• 0.5 teaspoon salt 
• 6 cups pkt spinach fresh trimmed
• 0.5 cup water 

Equipment

• frying pan
• whisk
• double boiler

Directions

1. To prepare sauce, place cornstarch in the top of a double boiler.
2. Combine 1/2 cup water, buttermilk, and 2 eggs, stirring well with a whisk.
3. Add egg mixture to cornstarch; stir well. Cook over simmering water until thick and mixture reaches 160 (about 7 minutes), stirring constantly. Stir in Clarified Butter and 1/2 teaspoon salt.
4. Remove from heat. Cover and keep warm.
5. To prepare eggs, heat a large nonstick skillet over medium heat. Coat pan with cooking spray.
6. Add garlic to pan; cook 30 seconds, stirring frequently.
7. Combine 1/4 teaspoon salt, pepper, egg whites, and 4 eggs, stirring well with a whisk.
8. Add egg mixture to pan; cook 5 minutes or until set, stirring occasionally.
9. Place spinach in a large nonstick skillet over medium-high heat; cook 4 minutes or just until slightly wilted, stirring frequently.
10. Place 2 muffin halves, cut sides up, on each of 8 plates.
11. Place half a Canadian bacon slice on each muffin half, and top each serving with about 1/4 cup spinach.
12. Place about 1/4 cup egg mixture on each serving, and top each serving with about 2 tablespoons sauce.
13. Sprinkle evenly with chopped fresh chives and 1/4 teaspoon pepper.
14. Serve immediately.
15. Note: Nuritional analysis includes Clarified Butter.