Eggs Benedict with Spinach. Eggs Spinedict. When your sauce is nearly all fat, sometimes you have to look other places to make the dish a little better for you – maybe you eliminate the ham and go with fresh spinach and tomatoes. Maybe you don’t and are just as happy.
Eggs Benedict is The Foodie Groom’s most favorite breakfast ever. Ever. It’s a wonderfully delicious way to start the day but I’ve really grown to dislike the chaos of trying to get all the components finished at the same ti-me now that the Foodie Baby has arrived – you can’t let the muffins burn, the baby throw bananas, or the eggs under/over poach. All while standing the stove, whisk whisk whisking away while dodging banana wedges.
I’ve implemented a couple of shortcuts that make it a little easier for us:
- I no longer poach the eggs. They’re beautiful and magically delicious when they’re done correctly but I can still get smiling faces, runny yolks, and breakfast on the table faster and with less stress if I just cook the eggs sunny side up.
- I use the blender for the Hollandaise sauce an alternative to whisking a stream of melted butter, it’s genius really. Forget the extra dishes. Just pull the blender out from under the counter and hit one button. Your arm will thank you. And maybe your blender will, too, for getting to make something other than a margarita!
A lighter, fresher, and quicker Eggs Benedict.
- 2 english muffins, halved
- Cooking spray, olive or vegetable oil
- 4-6 eggs*
- 1 stick of butter
- 1/2 a lemon
- Black pepper
- Red pepper
- 1 medium roma tomato, sliced
- 1 large handful fresh spinach, rinsed and patted dry
- * I use 4 eggs: 2 whole eggs for the Foodie Groom's Eggs Benedict, 2 egg yolks for the sauce, and I eat the remaining two egg whites on my Eggs Spin-edict. There are no leftover whites this way! If you want all 4 servings to have whole eggs, you'll need 6 eggs and will end up with 2 leftover whites.
Yields: 4 servings
Estimated time: 20 minutes