Prep 15 mins
Cook 15 mins
For breakfast or brunch, EGGS BENNY is pure delight to the taste buds & easy to prepare! Since I seem to unable to make a proper hollandaise sauce and love Eggs Benedict, I've come up with this scrumptios creation that I've become totally addicted to! (And the sauce, so simple, can be used in a zillion ways!!)
- 2 tablespoons butter
- 1⁄2 tablespoon flour
- 1⁄2 cup homoginized milk
- 1⁄2 cup whipping cream
- 1⁄4 cup asiago cheese, grated
- 1⁄4 teaspoon lemon juice
- 1⁄8 teaspoon cayenne pepper, ground
- salt & pepper, as desired
- 1 tablespoon shallot, chopped
- 1 cup spinach, cooked & drained
- 4 ham slices
- 4 eggs, poached
- 2 English muffins, split & toasted
- Sauce (while sauce is cooking, prepare/heat the other ingredients):.
- In a sauce pot, over medium heat, melt the butter and stir in all the flour, blending well.
- Mix the milk and cream, slowly add to the sauce pot, whisking to totally blend (time to poach those eggs!).
- Add the lemon juice and cayenne pepper.
- Add the grated cheese, blending well. (more cheese can be added for a 'cheesier' flavor if desired. Keep in mind that the cheese will further thicken the sauce.).
- Do not allow the mixture to boil or even come close. Lower the temperature as necessary.
- Cook to thicken sauce to desired consistency. Sauce will further thicken as it sits.
- Heat the ham slices (fry lightly, steam or nuke).
- Add the chopped shallot to the spinach & mix well, heating through.
- Place 1/2 English muffin on each plate, topping it 1st with a ham slice, then 1/4 c spinach mixture, topping that with a poached egg and finally with sauce, then sprinkle with fresh ground pepper.
- Serve hot!
- Keeping a well warmed oven will give you a place to keep things hot 'til you are ready to serve.
This recipe has the potential to be a five-star dish. The flavour is very nice, but I would make three changes â€” reduce the flour (that extra teaspoon meant the sauce retained a floury taste), saute the onions briefly and double the spinach. My greatest concern was the timing, which was way off. True, the sauce can be made in 10 minutes, but all the other components need attention, and if you are making sure the sauce does not boil, then you do not have free hands to chop and cook the spinach at the same time. I am fairly quick in the kitchen, but by the time I got everything ready and cooked, the recipe took almost 30 minutes. Overall, a nice effort and a good use of contest ingredients.
This was a marvelous recipe! It took 3 times as long for me to make as the directions indicated and I was tempted to rate it less than 5 stars because of that. But, we all liked it sooo much and already look forward to having it again and again - so I have to give it the 5 stars. Hopefully, I will get a little faster with practice in making it. I was tempted to leave the "green" off of my teenage son's, but decided to include it and let him pick it off. Instead, he ate it and commented on how much he liked that flavor with the eggs and wondered why restaurants didn't add spinach on their eggs benedict. Great recipe! Thank you!
This was the first recipe that I made for RSC #11 and if this recipe is any indication there will be lots of wonderful sampling ahead. This recipe went together very quickly and reduced well to serve 2. The shallots were added to a skillet with a touch of butter and sauteed with the spinach being added and cooked until wilted. I used my recipe for microwaved poached egg and Sourdough English Muffins. Good luck in *RSC #11*.