On Thu, 27 Sep 2018 01:06:39 -0000 (UTC), Wayne Boatwright
> wrote:

>On Wed 26 Sep 2018 05:36:00p, Brice told us...
>
>> On Thu, 27 Sep 2018 00:31:09 -0000 (UTC), Wayne Boatwright
>> > wrote:
>>
>>>On Wed 26 Sep 2018 02:21:23p, Dave Smith told us...
>>>
>>>> Nope. Spinach in the eggs. I season the eggs with salt and
>>>> pepper, add a little water and some hot sauce, the quantity
>>>> varying with the heat of the sauce, then beat them. I chop up
>>>> the spinach while the pan is heating up with some butter in it.
>>>> I toss the spinach in and let it go for about 15 seconds and
>>>> then add the eggs, cooking them only until they are still wet.
>>>>
>>>> I tried eggs Florentine at a second rate breakfast joint a
>>>> couple
>>>> years ago but was disappointed because the "Hollandaise" was a
>>>> cheap imitation of the real thing. It was more of a thickened
>>>> chicken stock with very very finely chopped spinach. I tried it
>>>> recently at some of the better breakfast and lunch places where
>>>> they used real Hollandaise and wilted spinach. I have a new
>>>> favourite breakfast dish.
>>>>
>>>This probably doesn't make sense to others, but I would not like
>>>the spinach mixed in the scrambled eggs. However, I would like
>>>spinach as a filling in an omelete.
>>
>> How very precise of you.
>>
>
>I was raised in a very precise household and precision has been
>ingrained in me for a lifetime. :-)

Lol, ok.