Eggs Bernadine

Dan's Version of Eggs Florentine:

    2 whole grain dinner rolls

    2 Eggs poached

    2 T sweet white onions

    2 handfuls of fresh spinach chopped

                       2 T Bernaise sauce

                       2 black or green olives

                       2 grape tomatoes cut in half

     Saute onions and spinach in olive oil

     Poach eggs in water and white wine vinegar

     Slice dinner rolls in half and cover with spinach

     Place egg on rolls

     Top with Bernaise sauce

     Adorn with olives and tomatoes