📖 Instructions

1. First, let's get that oven preheating to 375°F (190°C). This gives it ample time to reach the perfect temperature for baking.
2. Next, cut the bacon into small pieces. It’s easier to cook them evenly this way. Don't skip this step!
3. In your skillet, cook the bacon over medium heat until it's nice and crispy. This usually takes about 7-10 minutes. Remove the bacon and set it aside on a paper towel-lined plate. Leave about 1 tablespoon of bacon grease in the skillet – that's liquid gold!
4. Now, finely dice the jalapeños, making sure to remove the seeds and membranes if you prefer less heat. I'm a wimp when it comes to spicy food!
5. In the same skillet, sauté the diced jalapeños for about 3-5 minutes, until they're softened. This mellows out the heat a bit.
6. Grab your mixing bowl! In it, combine the softened Neufchâtel cheese, cheddar cheese, cooked bacon, and sautéed jalapeños. Mix them together until well combined. This is where the magic happens!
7. Now, gently stir in the chopped green onions. I love the little pop of color they add!
8. Next, grease a baking sheet. This prevents the eggs Florentine from sticking. We don't want any broken yolks!
9. Place the English muffin halves on the prepared baking sheet. Toast them in the preheated oven for about 5 minutes, or until lightly golden. This gives them a nice crunch.
10. While the muffin halves are toasting, it's hollandaise time! In a saucepan over low heat, melt the butter. Keep a close eye on it to avoid burning!
11. Whisk in the egg yolks, lemon juice, and a pinch of salt and pepper. Whisk constantly until the sauce thickens enough to coat the back of a spoon. This usually takes about 5-7 minutes. Patience is key!
12. Remove the muffin halves from the oven. Spread the cheese mixture evenly over each half. This is where the jalapeño popper flavor really shines!
13. Carefully make a small well in the center of the cheese mixture on each muffin half. This will cradle the poached egg.
14. Gently crack an egg into each well. Don't worry if it's not perfect – we're going for delicious, not flawless.
15. Return the baking sheet to the oven and bake for another 8-10 minutes, or until the eggs are set to your liking. I like mine a little runny!
16. While the eggs are baking, poach the remaining eggs. Bring a saucepan of water to a simmer, add a splash of vinegar, and gently crack each egg into the simmering water. Cook for 3-4 minutes for a runny yolk.
17. Remove the baked eggs Florentine from the oven. Top each with a poached egg and a generous spoonful of hollandaise sauce. This is the moment of truth!
18. Garnish with a sprinkle of fresh parsley and a dash of paprika. These little touches make a big difference!
19. Serve immediately and watch everyone's faces light up. Seriously, who can resist this?!