Eggs Benedict With Spinach Recipes

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EGGS BENEDICT WITH CANADIAN BACON AND SPINACH



Eggs Benedict with Canadian Bacon and Spinach image

Provided by Tyler Florence

Time 1h30m

Yield 4 servings

Number Of Ingredients 21

Herb Roasted Potatoes, recipe follows
4 English muffins, split
5 egg yolks* (See Disclaimer)
1 lemon, juiced
2 tablespoons water
Salt
Pinch cayenne
1 pound hot, melted butter
Extra-virgin olive oil
8 slices Canadian bacon
1 onion, minced
1 package cooked, frozen spinach, thawed and drained in a colander (press the spinach against the side of the colander to extract as much water as possible)
2 tablespoons heavy cream
Salt and freshly ground black pepper
1 tablespoon white vinegar
8 eggs
Parsley sprigs, for garnish
2 pounds red new potatoes, quartered
1/4 cup extra-virgin olive oil
Leaves from 1/4 bunch fresh thyme
Salt

Steps:

  • Foolproof Hollandaise:
  • To make the Herb-Roasted Potatoes: Remove them from the oven and cover to keep warm. Turn the oven heat up to broil. Put the English muffin halves on a baking sheet and brown on both sides under the broiler. Remove to a plate. Reduce the oven heat to 200 degrees F and put the English muffins in the oven to keep warm.
  • Heat 2 to 3 inches salted water to a simmer in a wide saucepan or deep skillet for the eggs; turn off the heat and cover to keep warm.
  • Meanwhile, make the hollandaise. Combine the egg yolks, lemon juice, water, salt and cayenne in a blender and blend until light and fluffy, about 1 minute. Then, with the blender going, drizzle in the melted butter in a thin stream. Taste for salt and lemon juice. To keep the sauce warm, put the whole blender jar in a bowl of warm water; set aside while you finish the dish.
  • When the potatoes are out of the oven, heat a 2-count of olive oil a large skillet over medium-high heat. Add half of the bacon slices and brown on both sides. Transfer to a plate lined with paper towels. Brown the remaining 4 slices and put the on the plate. Put the bacon in the oven to keep warm.
  • Put the skillet back over medium heat. Add a 2-count of olive oil. Add the onion and cook until softened, 3 to 5 minutes. Add the spinach and give it all a stir; cook until warmed through, 3 to 4 minutes. Stir in the cream and simmer to reduce. Season with salt and pepper.
  • Return the water to a bare simmer. Add the vinegar and swirl a couple of times with a kitchen spoon. Then, first cracking each egg into a cup, gently drop 4 eggs into the simmering water and cook until just set, 3 to 5 minutes.
  • Meanwhile, get yourself 4 serving plates and put 2 muffin halves on each plate. Put a piece of bacon on each half and top with a spoonful of spinach. Remove the poached eggs with a slotted spoon and place on top of the spinach. Do the same with the remaining 4 eggs. Spoon the warm hollandaise sauce over and garnish with a parsley sprig. Serve with the Herb-Roasted Potatoes.
  • Preheat the oven to 375 degrees F. Toss together the potatoes, oil, and thyme, and sprinkle with salt. Dump the potatoes out on a baking sheet and roast until tender and crisp on the edges, 30 to 40 minutes.

CREAMED SPINACH EGGS BENEDICT



Creamed Spinach Eggs Benedict image

Make and share this Creamed Spinach Eggs Benedict recipe from Food.com.

Provided by peach1705

Categories     One Dish Meal

Time 40m

Yield 8 serving(s)

Number Of Ingredients 12

10 ounces frozen spinach, thawed, wrapped in paper towel to dry
16 ounces heavy cream
1 lemon, juice of
salt
1/2 white onion, diced
2 cups butter
egg
8 English muffins
8 slices Canadian bacon
1/8 cup white vinegar
1 teaspoon cayenne pepper
1/4 cup water

Steps:

  • Melt 1/2 stick butter over medium heat in skillet,add onion.Cook onion until transparent-NOT BROWN!Add heavy cream,spinach.Increase temperature to simmer.Allow to simmer for 20 minutes.
  • Melt 3 1/2 sticks butter.
  • Seperate 5 egg yolks.discard whites.
  • Place 5 yolks in blender, add lemon juice,vinegar,1/2 teaspoons salt,1 teaspoons cayenne pepper.Blend on high, add butter SLOWLY while blending until thick. Add water if too thick.Stand blender cup in sink of hot water to keep from thickening while cooling.
  • Poach eggs as needed.
  • Toast english muffins.
  • Heat canadian bacon.
  • Assemble benedict from bottom to top as follows:.
  • Muffin half.
  • Slice of canadian bacon.
  • Layer of creamed spinach.
  • Poached egg.
  • Gratuitous layer of hollandaise.
  • TIP:TO DECREASE COOKING TIME, USE MICROWAVEABLE EGG POACHER!

Nutrition Facts : Calories 804.6, Fat 71.4, SaturatedFat 44, Cholesterol 217.9, Sodium 1022.9, Carbohydrate 30.4, Fiber 3.4, Sugar 2.9, Protein 14.3

MUSHROOM & SPINACH EGGS BENEDICT



Mushroom & Spinach Eggs Benedict image

There are so many ways to experiment with eggs Benedict, and this is my favorite version. The earthy flavors of mushroom and spinach blend beautifully in this new twist on an old classic. -Elizabeth Dumont, Madison, Mississippi

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h

Yield 6 servings.

Number Of Ingredients 20

12 slices pancetta
2 tablespoons butter
4 cups sliced assorted fresh mushrooms
2 shallots, chopped
2 garlic cloves, minced
1/4 cup balsamic vinegar
16 cups fresh spinach
1/4 teaspoon pepper
1/8 teaspoon salt
1 tablespoon white vinegar
12 large eggs
HOLLANDAISE SAUCE:
3 large egg yolks
1/4 cup water
2 tablespoons lemon juice
1 cup butter, melted
1/4 teaspoon salt
1/8 teaspoon pepper
6 English muffins, split and toasted
Minced chives

Steps:

  • In a large skillet, cook pancetta over medium heat until crisp. Remove with a slotted spoon; drain on paper towels., In same skillet, melt butter. Add mushrooms and shallots. Cook and stir over medium heat until tender. Add garlic; cook 1 minute longer. Stir in balsamic vinegar. Bring to a boil; cook until liquid is almost evaporated. Add spinach, pepper and salt; cook until spinach is wilted., Place 2-3 in. water in a large skillet with high sides; add vinegar. Bring to a boil; reduce heat and simmer gently. Working in batches, break cold eggs, one at a time, into a custard cup or saucer; holding the cup close to the surface of the water, slip each egg into water., Cook, uncovered, until whites are completely set and yolks are still soft, about 4 minutes., In a double boiler or metal bowl over simmering water, constantly whisk egg yolks, water and lemon juice until mixture reaches 160° or is thick enough to coat the back of a spoon. Reduce heat to low. Very slowly drizzle in warm melted butter, whisking constantly. Whisk in salt and pepper., With a slotted spoon, lift eggs out of water. On each muffin half, layer pancetta, mushroom mixture and an egg; spoon sauce over top. Sprinkle with chives. Serve immediately.

Nutrition Facts : Calories 817 calories, Fat 62g fat (31g saturated fat), Cholesterol 652mg cholesterol, Sodium 1675mg sodium, Carbohydrate 37g carbohydrate (6g sugars, Fiber 3g fiber), Protein 31g protein.

EGGS BENEDICT FLORENTINE



Eggs Benedict Florentine image

Eggs Benedict Florentine with smoked ham.

Provided by Trudie

Categories     Breakfast Eggs

Time 35m

Yield 4

Number Of Ingredients 12

6 large egg yolks
3 tablespoons lemon juice
1 pinch ground white pepper
½ cup butter, cut into small cubes
salt to taste
1 pinch ground paprika
1 teaspoon white vinegar
8 large eggs
8 slices Deli Thin Smoked Ham-Water Added OM
½ cup fresh spinach, or to taste
4 medium English muffins, split
2 tablespoons butter, softened, or to taste

Steps:

  • Prepare Hollandaise: Whisk together egg yolks, lemon juice, and pepper in a pan over low heat. Add 1/2 of the butter and continue to whisk until the butter is melted and incorporated. Add remaining butter and salt and whisk until melted. Sprinkle in paprika. Turn heat off and cover with a lid to keep warm.
  • Fill a large saucepan with 5 to 8 inches of water and bring to a gentle simmer. Add vinegar and reduce heat to low. Carefully break eggs into the simmering water and cook until whites are firm and the yolks have thickened but are not hard, 3 to 4 minutes. Remove the eggs from the water with a slotted spoon, dab on a kitchen towel to remove excess water, and place onto a warm plate.
  • While the eggs are poaching heat ham in a skillet over medium-high heat until warm, 2 to 3 minutes, microwave spinach sprinkled with a little water on a plate for 30 seconds, and toast English muffins.
  • Spread butter on toasted muffins. Top each half with a slice of ham, some spinach, and a poached egg. Drizzle with a healthy helping of Hollandaise and serve immediately.

Nutrition Facts : Calories 636.4 calories, Carbohydrate 28.9 g, Cholesterol 768 mg, Fat 47.4 g, Fiber 0.3 g, Protein 26 g, SaturatedFat 24.1 g, Sodium 862.7 mg, Sugar 1.2 g

EGGS BENEDICT WITH SPINACH RECIPE BY TASTY



Eggs Benedict With Spinach Recipe by Tasty image

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

1 english muffin
1 tablespoon butter
2 eggs
1 tablespoon olive oil
1 cup fresh spinach
2 pieces canadian bacon
chive
2 egg yolks
1 tablespoon lemon juice
1 teaspoon salt
1 pinch cayenne
½ cup butter, melted

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

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