What’s brunch without Eggs Benedict? I am a huge fan of this brunch staple and it’s usually my go to item when I’m out for breakfast or brunch. Sometimes I get the traditional and sometimes the eggs florentine which substitutes fresh spinach for the Canadian bacon. For this brunch I asked “Why not do both?”
Eggs Benedict is traditionally made using poached eggs that leaves the yolks runny while the whites are solid. This was not going over well with hubby who likes his eggs solid all the way through with no liquid yolk at all. Period. So basically fry it until it’s a hockey puck. I, on the other hand, like mine runny. With our differences in mind, I went with fried eggs rather then poached. Another bonus there is I can do the spinach, Canadian bacon and the eggs all in one pan. Makes for an easier clean up too!
Eggs Benedict with Fresh Spinach and Hollandaise Sauce
|Prep time||5 minutes|
|Cook time||10 minutes|
|Total time||15 minutes|
- 1/4 cup melted butter
- 1 tablespoon all purpose flour
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- Dash of Cayenne Powder
- 1 cup 1% milk
- 1 egg yolk
- 1 tablespoon lemon juice
- 2 english muffins (split and toasted)
- 4 Large eggs
- 4 Slices Canadian bacon
- 1 bunch spinach (stems cut off, wilted)
For a change add sliced tomato instead of the bacon
This was my first attempt at Hollandaise sauce and it turned out light and delicate. I personally would have added more lemon juice, but hubby is not a huge fan of lemon flavor so I left it alone. Eggs benedict and florentine are good by themselves but so much better combined. I added sliced avocado for a side to mine. No need for anything else except for some fresh fruit juice and a good strong cup of coffee.
Perhaps I should call it “Eggs Florendict” or “Eggs Benetine?” Either way they are “Eggs PrettyDarnGood” as far as I’m concerned.
Find more breakfast recipes on my Breakfast Pinterest board.