Eggs Florentine Over Seared Polenta

• 2 garlic cloves, sliced
• 1 1/2 teaspoons olive oil
• 5 ounces baby spinach
• 1 1/2 teaspoons olive oil
• 5 large eggs
• 3 tablespoons canola mayonnaise
• 1 tablespoon lemon juice
• 2 teaspoons water
• 2 teaspoons butter, melted
• 1/4 teaspoon kosher salt

1. Heat garlic in 1 1/2 teaspoons olive oil in a skillet over medium-high heat until golden; remove from pan. Add spinach, stirring until wilted; remove from pan. Add 1 1/2 teaspoons olive oil to pan; swirl. Add polenta slices; cook 3 minutes on each side. Bring a large skillet filled with water to a simmer. Break eggs gently into pan; cook 3 minutes. Remove with a slotted spoon. Blend 1 poached egg yolk, mayonnaise, lemon juice, 2 teaspoons water, melted butter, and salt in a blender. Top each polenta slice with 1/4 cup spinach, 1 egg, 1 1/2 tablespoons sauce, and garlic.

garlic, olive oil, baby spinach, olive oil, eggs, canola mayonnaise, lemon juice, water, butter, kosher salt

Taken from www.myrecipes.com/recipe/eggs-florentine-crispy-polenta (may not work)