Simple Eggs Benedict tops toasted English muffins with wilted spinach, Canadian bacon, perfectly poached eggs and easy hollandaise sauce.  #eggsbenedictrecipe #easyeggsbenedict www.savoryexperiments.com

Eggs Benedict Recipe

Course: Breakfast
Cuisine: French
Keyword: eggs benedict recipe
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4
Calories: 621kcal
Author: Jessica Formicola
Simple Eggs Benedict tops toasted English muffins with wilted spinach, Canadian bacon, perfectly poached eggs and easy hollandaise sauce. 
Print Recipe

Ingredients

  • 4 egg yolks
  • 8 eggs
  • 2 tablespoons white wine
  • 1/2 cup unsalted butter , melted
  • 1 tablespoon lemon juice
  • 3 grates lemon zest
  • 3 drops hot sauce
  • Pinch of white pepper
  • 8 slices Canadian bacon , or thick slices of ham
  • 1 cup spinach
  • 2 tablespoons white vinegar
  • dash fine sea salt
  • 4 English muffins , split
  • 2 tablespoons chives , minced

Instructions

  • Using a double boiler or a medium saucepan fitted with a heat proof bowl, bring water to a gentle simmer.¬†Separate 4 large egg yolks into a bowl.
  • Pour white cooking wine into the bowl, followed by four eggs yolks. Began whisking immediately. Continue to whisk for 1-2 minutes or until mixture becomes frothy and thick, giving you some resistance.
  • Quickly add melted butter and continue to whisk thinning out the mixture. When combined add lemon juice and zest, hot sauce and pepper.
  • Lower heat to the lowest possible setting, cover and allow to remain just warm while you prepare the remaining pieces of the benedict. Continue to whisk every couple of minutes.
  • Preheat oven to 200 degrees. Heat a medium skillet with a gentle coat of cooking spray to moderately hot heat. Add Canadian bacon. While Canadian bacon should be fully cooked you are aiming for a nice brown to each side. After this is complete, remove and keep warm wrapped in aluminum foil in the oven
  • Keep the skillet hot with rendered bacon grease. Add greens and cook until just wilted.
  • Cook and toss for 1-2 minutes or until just wilted, remove and set aside.
  • Fill a large skillet, minimum of 3 inches deep, with water and bring to a gentle simmer over medium-high heat. Add vinegar and punch of fine sea salt.
  • Crack 8 eggs into separate ramekins. When water is ready, slip each egg into the water. If needed, use a spatula to fold whites over onto themselves and not separate (too much). Cook for approximately 4 minutes. The whites will be entirely set with the yolk a little runny. Remove with a slotted spoon to a plate.
  • Toast English muffins. Assemble each with English muffin, Canadian bacon, poached eggs, wilted greens, a generous slathering of Benedict sauce and garnish with chives. Two per person and enjoy!

Nutrition

Calories: 621kcal | Carbohydrates: 29g | Protein: 30g | Fat: 41g | Saturated Fat: 20g | Cholesterol: 612mg | Sodium: 923mg | Potassium: 453mg | Fiber: 1g | Vitamin A: 2210IU | Vitamin C: 4.5mg | Calcium: 121mg | Iron: 3.1mg