A tasty change from the usual Eggs Benedict is Eggs Benedict Florentine with a rich Creamy Butter Sauce. With perfectly poached eggs, sauted spinach, and Canadian bacon smothered in a rich and velvety butter sauce, this is a breakfast or brunch dish that will definitely impress.
Ingredients: 4 large eggs. 2 English muffins, split and toasted. 2 cups fresh spinach, chopped. 4 slices Canadian bacon. 1 tablespoon white vinegar. Salt and black pepper to taste. For the Creamy Butter Sauce:. 2 egg yolks. 1 tablespoon lemon juice. 1/2 cup unsalted butter, melted. Pinch of cayenne pepper. Salt to taste. Chopped fresh chives for garnish.
Instructions: In a large pot, bring water to a gentle simmer. Add the white vinegar and a pinch of salt. Poach the eggs one at a time by cracking each egg into a small bowl and gently sliding it into the simmering water. Cook for 3-4 minutes for a soft poached egg with a runny yolk. Remove with a slotted spoon and drain on paper towels. While poaching eggs, prepare the Creamy Butter Sauce. In a heatproof bowl, whisk together the egg yolks and lemon juice over a double boiler until the mixture thickens, about 2-3 minutes. Slowly drizzle in the melted butter while continuing to whisk until the sauce is creamy and smooth. Season with cayenne pepper and salt. Remove from heat and keep warm. In a separate pan, quickly saut the chopped spinach until wilted. Season with salt and black pepper. To assemble, place a slice of Canadian bacon on each toasted English muffin half, followed by a portion of sauted spinach. Top with a poached egg. Spoon the creamy butter sauce generously over the eggs. Garnish with chopped fresh chives. Serve immediately and enjoy your Eggs Benedict Florentine with Creamy Butter Sauce!
Prep Time: 20 minutes
Cook Time: 15 minutes
elinor nash writing lark
