makes 4 servings · prep time: 15 minutes · cook time: 25 minutes
Eggs Benedict is and always has been one of my all-time favorite breakfast dishes. A perfectly poached egg is nothing short of amazing. That delicious, creamy yolk mixing with the rich flavors of hollandaise and Canadian bacon is a match made in heaven.
ingredients
• 2 tablespoons olive oil
• 8 packed cups fresh spinach leaves
• 4 ounces cremini mushrooms, thinly sliced
• 2 cloves garlic, minced
• 1 teaspoon sea salt
• ½ teaspoon ground black pepper
• 8 large eggs
• ¼ teaspoon white vinegar
• For serving:
• 1 tomato, cut into 8 slices
• 8 ounces Canadian bacon or thinly sliced ham, warmed
• ¾ cup Easy Peasy Blender Hollandaise (here), warm
• 1/3 cup crumbled feta cheese
• 2 tablespoons chopped fresh chives
directions
1.Heat the olive oil in a large skillet over medium heat. Add the spinach, mushrooms, garlic, salt, and pepper and sauté until the spinach is wilted and the mushrooms have released their liquid, about 8 minutes. Reduce the heat to low to keep the mixture warm.
2.Crack an egg into a small ramekin.
3.Bring a small pot of water to a rapid boil. Add the vinegar to the water and, using a spoon, give the water a swirl to create a whirlpool effect in the center of the pot. Gently slide the egg into the center of the whirlpool. After 2 minutes, use a slotted spoon to remove the egg from the water. Repeat this process with the remaining eggs.
4.To serve, divide the spinach and mushroom mixture evenly among 4 plates. Top each plate with 2 tomato slices, 2 slices of Canadian bacon, and 2 poached eggs and then one-quarter each of the hollandaise, feta cheese, and chives.
time-saving tip: The spinach and mushroom base for this recipe also makes an amazing dinner side dish. Make a double batch of it for dinner and then half of the work for breakfast is already done!
CALORIES: 541 | FAT: 42 g | PROTEIN: 33 g | TOTAL CARBS: 9.5 g | DIETARY FIBER: 3 g | NET CARBS: 6.5 g
