Here is another recipe created by my friend Matthew Card. It’s a riff on eggs Florentine (eggs Benedict but with spinach instead of Canadian bacon or ham) and, like every dish he makes, it is turbocharged with flavor. It would also be delicious with any of the other sauces in this chapter, so feel free to experiment.
If you have ever worried about recipes that call for undercooked or raw egg yolks? Martha Holmberg, author of the new cookbook, Modern Sauces, offers this advice: I’d love to [ … ]