Eggs Benedict, eggs Florentine, eggs Hussarde

Eggs Benedict, eggs Florentine, eggs Hussarde are marvelous breakfast dishes which were served originally in New Orleans’ restaurants. Poached eggs are served on muffins, or on a bed of spinach (Florentine) often with a slice of ham, and then coated with a rich sauce, either hollandaise (Benedict) or red wine (Hussarde).