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.
- 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
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.
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.