eggs fleming

serves 2

4 english muffins
4 eggs
hollondaise sauce (in a tube, or the powder that you add milk to. cuz life's too short)
big bunch of beet greens
1 lemon
salt and pepper to taste

simultaneously warm the sauce on the stove, poach the eggs, toast the english muffins and steam the greens. this takes some skill. place toasted muffins open on 2 plates. put small pile of steamed greens on each muffin-half. squeeze some lemon juice on the greens. place each poached egg on a bed of greens (i like to leave one half of each muffin sans-egg. personal preference.) pour some hollondaise sauce over each muffin-half and sprinkle with salt and pepper. serve with fresh coffee and the sunday papers.