Spinach Eggs Benedict
A fresh take on eggs benedict.
Write a review
- 2 T butter
- 2/3 cup buttermilk, divided
- 2 1/2 tsp cornstarch
- 1/2 tsp salt
- 1 whole egg plus 1 egg yolk, beaten- reserve egg white
- 1 T fresh lemon juice
- pinch of cayenne
- 6 eggs plus the reserved egg white
- 2 T. 1/2 and 1/2
- salt and pepper to taste
- paprika for garnish
- 4 whole wheat english muffin halves
- 8 tomato slices
- 4 cups spinach,wilted
- fresh chives for garnish
- In a small glass bowl, melt the butter in the microwave, set aside.
- Whisk 1/3 cup of the buttermilk along with the cornstarch and salt until smooth. Whisk in the egg and remaining buttermilk.
- Add this mixture to a small saucepan and cook over medium low heat, whisking constantly until it comes to a simmer. Cook for an additional 30 seconds and remove from heat. Whisk in the lemon juice, melted butter and cayenne pepper until well incorporated. Cover to keep warm.
- In a medium bowl, whisk together the eggs, 1/2 & 1/2 and salt and pepper, scramble over medium heat until just set and cover with a plate to keep warm.
- Toast the muffin halves and top each half with tomato slices, the spinach and the eggs. Evenly spoon the hollandaise sauce over each muffin half and garnish with a sprinkle of paprika and chives.
Healthy changes and substitutions
- This reduced fat version of hollandaise turns this dish into a healthy option , typical hollandaise recipes contain up to 12 T of butter as well as 3 egg yolks. This recipe uses buttermilk and cornstarch instead to thicken and create a creamy texture.
- Instead of ham, this version uses spinach and tomatoes for a vegetarian option, eliminating any red meat and boosting the nutrition with vegetables.
- This recipe uses whole wheat english muffins to boost the fiber content.
- Instead of 2 poached eggs per serving, we used scrambled eggs. This change allowed us to use 2 fewer eggs.
- It is very important to undercook the eggs a bit when you are prepping this dish so that they are not too firm and tough when you are ready to serve them.
- Constant whisking and low heat is crucial to achieving a smooth, creamy sauce in this recipe.
- You can easily wilt spinach by placing it in a glass bowl with a few drops of water, covering tightly and microwaving for a few short bursts until it is wilted but still bright green, about 30 seconds.
- Spinach contains twice as much fiber as other greens so it’s a great choice to help you feel and stay full.
- Spinach is a great source of the antioxidant beta-carotene, which has been shown to help with disease fighting in the body.
- Spinach contains about 170 mgs of potassium per 1 cup serving as well as vitamin C and lutein, a phytochemical which helps prevent macular degeneration.
Robin Shea http://www.robinshea.com/