EGGS BENEDICT WITH SPINACH RECIPE BY TASTY
Here's what you need: english muffin, butter, eggs, olive oil, fresh spinach, canadian bacon, chive, egg yolks, lemon juice, salt, cayenne, butter
Provided by Alix Traeger
Categories Breakfast
Yield 2 servings
Number Of Ingredients 12
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!
Nutrition Facts : Calories 799 calories, Carbohydrate 16 grams, Fat 71 grams, Fiber 1 gram, Protein 24 grams, Sugar 1 gram
JUNIOR LEAGUE - EGGS BENEDICT WITH SPINACH AND SMOKE SALMON
Make and share this Junior League - Eggs Benedict With Spinach and Smoke Salmon recipe from Food.com.
Provided by JLofAustin
Categories Breakfast
Time 40m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- For the muffins, arrange the muffins cut side up on a baking sheet. Spread the cut sides with butter. Broil until light brown.
- For the spinach, sauté the spinach in the butter in a skillet until spinach is wilted.
- For the eggs, add just enough water to a saucepan to measure 2 inches. Bring to a simmer. Stir in the vinegar. Break the eggs 1 at a time gently into the water mixture; break the eggs as near the water as possible. Simmer for 3 minutes for a soft yolk or for up to 5 minutes for a firm yolk.
- For the sauce, whisk the egg yolks and lemon juice in a double boiler until blended. Cook over hot water until slightly thickened, whisking constantly. Remove from heat. Add the melted butter to the egg yolk mixture gradually, whisking constantly until blended. Stir in the salt and cayenne pepper.
- To assemble, place 1 muffin half toasted side up on each 8 serving plates. Layer each muffin half with 1 tablespoon of the spinach, 1 poached egg, 1 ounce of the smoked salmon and 2 tablespoons of the hollandaise sauce. Serve immediately.
Nutrition Facts : Calories 187, Fat 9.9, SaturatedFat 4.1, Cholesterol 289.9, Sodium 226.7, Carbohydrate 14.1, Fiber 1.4, Sugar 1.6, Protein 10.2
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