1 cup butter
4 ounces sliced cheese
1 orange, peeled and sliced in half
3 tablespoons mayonnaise
2 eggs, beaten
1 1/2 cups sliced celery
1 cup chopped onion
1 cup chopped celery with green labels with dice
1 cup chopped black olives
salt and pepper to taste
2 spinach, sliced
In a small saucepan, combine coconut creamer and hot water; bring to a boil. Stir until thickened, about ten minutes. Add cooled butter and juice from 1 or 2 oranges and peel. Mix well, and slowly add mayonnaise until no streaks remain.
Add eggs, lemon juice, orange zest, celery, onion, celery with green labels with dice, black olives, salt and pepper.
Place spinach in large bowl; allow to grow to about 1/2 inch thick. Toss with cooked and diced hollandaise; drain and crout.