Creamed Spinach Eggs Benedict Recipes

CREAMED SPINACH

Steps:

• Wash the spinach in several changes of water to get rid of any grit. Drain the spinach but keep some of the water clinging to the leaves. Heat the butter and oil in a large skillet over medium-high heat and add the spinach and garlic. Cook, turning frequently, until the spinach has wilted down evenly. Remove the garlic and put the spinach into a colander and let it drain well. Press out as much liquid as you can from the leaves and chop them coarsely.
• Heat the skillet again over medium-high heat and add the cream and nutmeg; cook until it reduces a bit, about 5 minutes. Add the spinach and parmesan and season with salt and pepper. Cook until the spinach is hot, about 5 more minutes. Serve immediately.

EGGS BENEDICT WITH SPINACH RECIPE BY TASTY

Steps:

• Preheat oven to 400°F (200°C).
• In a sauté pan, heat the olive oil and add the spinach and a pinch of salt. Sauté until wilted. Set aside.
• Butter the English muffin and toast in the oven for 5-10 minutes or until brown.
• Heat a pot of water over medium heat. With a wooden spoon, swirl the water in the same direction.
• Quickly add the egg into the center of the swirling water, cover, and cook for 3-5 minutes or until egg white is set and yolk is still runny.
• Remove egg from water with a slotted spoon and set aside.
• In a blender, add the egg yolks and pulse for one minute. Add in the lemon juice, salt, and cayenne and run the blender. Slowly add in the melted butter and continue to blend until the mixture lightens in color. Add more melted butter for thinner consistency.
• Assemble the Benedict by layering the english muffin with the bacon, spinach, poached egg, and hollandaise sauce.
• Top with fresh chives.
• Enjoy!

PORTOBELLO SPINACH EGGS BENEDICT

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Line a 10x15-inch baking pan with foil.
• Brush mushrooms with 1 tablespoon oil. Sprinkle 1/4 teaspoon salt and pepper inside. Put in the prepared pan, stem sides down.
• Bake in the preheated oven until tender, about 12 minutes.
• Meanwhile, whisk yogurt, mayonnaise, thyme, mustard, lemon juice, and hot sauce in a small bowl to make a smooth sauce.
• Heat remaining 1 tablespoon oil in a large skillet over medium heat. Add garlic; cook for 1 minute. Add spinach and Cajun seasoning; cook, stirring, until spinach is just wilted, about 1 minute.
• Fill a large saucepan with 2 to 3 inches of water and bring to a boil. Reduce heat to medium-low, add vinegar, and keep water at a gentle simmer. Stir in remaining salt until dissolved. Crack 1 egg into a small bowl, then gently slip egg into simmering water, holding bowl just above the surface. Repeat with remaining eggs. Poach until whites are firm and yolks are thickened but not hard, 3 to 5 minutes. Remove eggs with a slotted spoon.
• Microwave sauce until heated through, 30 to 45 seconds. Top mushrooms with spinach mixture, eggs, and warm sauce.

ARTICHOKE & SPINACH EGGS BENEDICT

Steps:

• Prepare sauce mix according to package directions. Set aside and keep warm., Using a sharp knife, cut stems from artichokes. Remove and discard outer leaves, leaving each artichoke bottom exposed. Cut off tops 1/2-in. above artichoke bottoms and discard. With a grapefruit spoon, carefully remove the fuzzy centers and discard. Place artichoke bottoms in a large saucepan; add 1 in. of water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender., Place 2-3 in. of water in a large skillet with high sides. Bring to a boil; reduce heat and simmer gently. Break cold eggs, one at a time, into a custard cup or saucer. Holding the cup close to the surface of the water, slip each egg into water. Cook, uncovered, until whites are completely set and yolks are still soft, about 4 minutes., Meanwhile, in a large skillet, saute green onion in butter until tender. Stir in flour until blended; gradually add cream. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Add the spinach, lemon juice, salt and pepper; heat through. Remove from the heat; stir in cheese until melted., With a slotted spoon, lift each egg out of the water. On each artichoke bottom, place 1/3 cup spinach mixture, a poached egg and 1/3 cup sauce. Sprinkle with paprika. Serve immediately.

EGGS BENEDICT WITH CANADIAN BACON AND SPINACH

Steps:

• Foolproof Hollandaise:
• To make the Herb-Roasted Potatoes: Remove them from the oven and cover to keep warm. Turn the oven heat up to broil. Put the English muffin halves on a baking sheet and brown on both sides under the broiler. Remove to a plate. Reduce the oven heat to 200 degrees F and put the English muffins in the oven to keep warm.
• Heat 2 to 3 inches salted water to a simmer in a wide saucepan or deep skillet for the eggs; turn off the heat and cover to keep warm.
• Meanwhile, make the hollandaise. Combine the egg yolks, lemon juice, water, salt and cayenne in a blender and blend until light and fluffy, about 1 minute. Then, with the blender going, drizzle in the melted butter in a thin stream. Taste for salt and lemon juice. To keep the sauce warm, put the whole blender jar in a bowl of warm water; set aside while you finish the dish.
• When the potatoes are out of the oven, heat a 2-count of olive oil a large skillet over medium-high heat. Add half of the bacon slices and brown on both sides. Transfer to a plate lined with paper towels. Brown the remaining 4 slices and put the on the plate. Put the bacon in the oven to keep warm.
• Put the skillet back over medium heat. Add a 2-count of olive oil. Add the onion and cook until softened, 3 to 5 minutes. Add the spinach and give it all a stir; cook until warmed through, 3 to 4 minutes. Stir in the cream and simmer to reduce. Season with salt and pepper.
• Return the water to a bare simmer. Add the vinegar and swirl a couple of times with a kitchen spoon. Then, first cracking each egg into a cup, gently drop 4 eggs into the simmering water and cook until just set, 3 to 5 minutes.
• Meanwhile, get yourself 4 serving plates and put 2 muffin halves on each plate. Put a piece of bacon on each half and top with a spoonful of spinach. Remove the poached eggs with a slotted spoon and place on top of the spinach. Do the same with the remaining 4 eggs. Spoon the warm hollandaise sauce over and garnish with a parsley sprig. Serve with the Herb-Roasted Potatoes.
• Preheat the oven to 375 degrees F. Toss together the potatoes, oil, and thyme, and sprinkle with salt. Dump the potatoes out on a baking sheet and roast until tender and crisp on the edges, 30 to 40 minutes.

CREAMED SPINACH EGGS BENEDICT

Steps:

• Melt 1/2 stick butter over medium heat in skillet,add onion.Cook onion until transparent-NOT BROWN!Add heavy cream,spinach.Increase temperature to simmer.Allow to simmer for 20 minutes.
• Melt 3 1/2 sticks butter.
• Seperate 5 egg yolks.discard whites.
• Place 5 yolks in blender, add lemon juice,vinegar,1/2 teaspoons salt,1 teaspoons cayenne pepper.Blend on high, add butter SLOWLY while blending until thick. Add water if too thick.Stand blender cup in sink of hot water to keep from thickening while cooling.
• Poach eggs as needed.
• Toast english muffins.
• Heat canadian bacon.
• Assemble benedict from bottom to top as follows:.
• Muffin half.
• Slice of canadian bacon.
• Layer of creamed spinach.
• Poached egg.
• Gratuitous layer of hollandaise.
• TIP:TO DECREASE COOKING TIME, USE MICROWAVEABLE EGG POACHER!