Eggs Benedict with Spinach
Total Time:40 minutes
This scrumptious vegetarian eggs Benedict, with its creamy, buttery Hollandaise sauce and poached egg on top, makes a delicious special occasion breakfast. English muffins are a perfect base, helping to soak up that sauce without crumbling, but if you want to make a home-baked biscuit, it will be extra special.
- 8 large eggs, divided*
- 1/2 teaspoon salt
- 1/2 teaspoon paprika
- 1 1/2 sticks unsalted butter, melted
- 2 teaspoons fresh lemon juice
- 3 large English muffins
- 1 1/2 cups spinach leaves
- 2 medium tomatoes, sliced
- 1 tablespoon cider vinegar, for poaching
- First, make the blender Hollandaise. Set up a double boiler over low heat to keep the sauce warm. Crack and separate the yolks from two of the eggs. Reserve the whites for another use. Put the yolks in a blender and pulse a few times to mix. Add the salt and paprika and process to mix, scraping down as needed. With the blender running on low, pour the melted butter slowly through the hole in the lid until it is all mixed in. Scrape down and add the lemon juice; process to mix.
- Transfer the sauce to the double boiler to keep warm—don't cook, just hold it on warm.
- In a large skillet, bring 1 inch of water to a boil; add the cider vinegar. Reduce the heat to a gentle simmer. Crack each egg into a small cup or ramekin, then gently slip it into the simmering water. Cook for about 5 minutes, just until the whites are cooked and the yolks are still runny. If desired, cook longer for hard yolks.
- Toast the muffins while the eggs are poaching. Top each muffin half with a drizzle of sauce, a tomato slice, spinach, and an egg, drizzle with more sauce and serve immediately.
320 calories, 30 g. fat, 340 mg. cholesterol, 320 mg. sodium, 3 g. carbohydrate, 1 g. fiber, 10 g. protein