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Eggs Benedict with Sauteed Spinach and Fresh Tomatoes

I hate most forms of ham and love adding the vegetables to the mix.  It makes me feel slightly better about consuming the hollandaise sauce.  Maybe the veggies cancel out the fat?  Well, maybe not but, these are a great weekend breakfast idea.  Serve them with a side of bacon and some bloody marys for a beautiful brunch.  Make your hollandaise sauce first and keep it warm while you are doing your eggs and toasting the muffins.

Serves 4

Ingredients:

  • 4 English Muffins, split
  • 8 eggs plus 3 yolks
  • 1 stick butter, cut into 8 pieces
  • 2 tablespoons lemon juice
  • 1/4 cup water
  • 2 medium round tomatoes, sliced
  • 1 bag baby spinach
  • 2 tablespoons olive oil
  • 2 tablespoons vinegar
Directions:
1.)  In a medium saucepan over medium-low heat, place the 3 egg yolks, water and lemon juice.  Stir with a whisk for about 6 minutes until the mixture starts to bubble. Be careful not to curdle your yolks or you will have to start over again.  Add the butter pieces one by one, whisking each until well incorporated.  The mixture will start to thicken little by little.  Season with salt, remove from heat, and cover with plastic wrap to keep warm.

Yolks, water and lemon juice whisked are a bright yellow

Whisk in butter one piece at a time when you see all the bubbles after around 6 minutes.

This is what it will look like after all the butter is incorporated.

2.)  In a large, deep saute pan or skillet, fill halfway with water and add vinegar.  Bring to a boil over medium heat.  Crack the eggs into a cup.  Working in two batches of four, when the water boils, pour each egg in one at a time.  Cook until the eggs are white and somewhat firm looking, about 4-6 minutes.  Remove the eggs with a slotted spoon to a plate and keep warm.  Repeat with remaining eggs.

Poaching the eggs

3.)  In another large skillet or saute pan, heat the olive oil.  Add spinach to the pan when hot and saute for 1 minute until just wilted and softened.  Season with salt.

4.)  Toast the muffins and place two on each plate.  Top each muffin half with sauteed spinach, a tomato slice, a poached egg, and a drizzle of hollandaise sauce.

Eggs Benedict

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