Crack 1 egg into a small bowl, tilt the edge downward toward the water, and gently immerse it as you slowly release the egg. The mixture will start to thicken little by little. Bring the same pan up to the boil, adding more water if needed – enough to poach the eggs. water in a large skillet with high sides; add vinegar. Remove the poached eggs with a slotted spoon and place on top of the spinach. 2 bunches English spinach, washed and coarsely chopped. 1.) 2 egg yolks. Crack each egg into a ramekin or cup, swirl the water with a spoon and then carefully drop into the pan. Fry the bacon for 4-5 mins until crisp in a dry, non-stick frying pan over a high heat or under the grill, then set aside to keep warm. Place 1 egg on top of each spinach toast (reserve last egg). Working one at a time, break each eggs into a ramekin and slide into simmering water. 4 eggs . Use smoked bacon if liked. For the hollandaise sauce . Slowly add in the melted butter and continue to blend until the mixture lightens in color. Estimated values based on one serving size. —Elizabeth Dumont, Madison, Mississippi From easy classics to festive new favorites, you’ll find them all here. Bring to a boil; reduce heat and simmer gently. Add the butter pieces one by one, whisking each until well incorporated. Heat a pot of water over medium heat. Melt a knob of butter in a frying pan and briefly fry the spinach until wilted, then season with salt and pepper. Serves 8. Serve hot. In a blender, combine yolk from remaining poached egg (discard white) with mayonnaise, lemon juice, and water; blend until smooth. Quickly add the egg into the center of the swirling water, cover, and cook for 3-5 minutes or until egg white is set and yolk is still runny. Mushroom & Spinach Eggs Benedict There are so many ways to experiment with eggs Benedict, and this is my favorite version. With a wooden spoon, swirl the water in the same direction. To make the hollandaise sauce, use a hand whisk to whisk the yolks and vinegar together in a medium bowl until blended (see tip, below right). Set the bowl over a saucepan of gently simmering water. To put the eggs benedict together place sautéed spinach on a plate, followed by one sliced avocado and two slices of ham. Keep an eye on the heat: if the water starts to bubble again, turn it down to stop it disrupting the egg’s shape. Add melted butter; blend to combine. Take breakfast to the next level with our mouth watering Salmon & Eggs Benedict with Wilted Spinach & Avocado. Season with salt, remove from heat, and … Crack your eggs individually into small ramekins or bowls. 1 tsp white wine vinegar, plus extra for poaching the eggs. Reduce the heat to a simmer and add a dash of vinegar to the water. Spoon some spinach on top of each muffin half, top with an egg and a spoonful of hollandaise and arrange two bacon rashers in a cross on top. Spoon … Gradually pour in the melted butter in a thin stream, whisking continuously over the heat, until the sauce has thickened and become glossy. Crack egg into a small glass liquid measuring cup and slowly, very slowly, pour into water. Working in batches, break cold eggs, one at a time, into a custard cup or saucer; holding the cup close to the surface of the water, slip each egg into water. What to serve with eggs benedict: What you need for the perfect eggs benny is a golden brown, toasted English muffin, and some toppings like sauteed spinach, pulled pork, avocado, or some thick slices of flavorful Canadian bacon! Divide cooked spinach among the four halves, then top each with about 3 tablespoons crabmeat. 2 English muffins, sliced in half. Barbara has over 38 years experience in the food industry, loves sharing advice, recipes and know-how on everything food. This should create almost a teardrop effect and keep the white together. Using a slotted spoon, carefully lift out and drain on kitchen paper. Let cook about 2-3 minutes, depending upon how cooked you want your eggs. Assemble the Benedict by layering the english muffin with the bacon, spinach, poached egg, and hollandaise sauce. In a blender, add the egg yolks and pulse for one minute. Garnish with chives and serve. Top with one poached egg and then the hollandaise sauce. Set aside. Be careful not to curdle your yolks or you will have to start over again. Do the same with the remaining 4 eggs. Garnish with Cajun seasoning. Add spinach, pepper and salt; cook until spinach is wilted. She’s a passionate gardener and being to grow fresh herbs, lemons and rhubarb and more, gives her great satisfaction. Add in the lemon juice, salt, and cayenne and run the blender. Gently gather the white toward the yolk … A classic dish, such a treat to have when eating out but thought to be tricky at home – it needs care but is well worthwhile, have a go! Remove egg from water with a slotted spoon and set aside. 2 garlic cloves, crushed. In a sauté pan, heat the olive oil and add the spinach and a pinch of salt. Have a recipe of your own to share?Submit your recipe here. Butter the English muffin and toast in the oven for 5-10 minutes or until brown. 8 large eggs. 100g unsalted butter, melted Put a piece of bacon on each half and top with a spoonful of spinach. Place two muffin halves on each plate. Check your email to confirm your subscription. Crack your eggs individually into small ramekins or bowls. With a slotted spoon stir the water in one direction until spinning in almost a whirl pool. Vegetarian Eggs Benedict with Spinach and Avocado A vegetarian version of a brunch classic you don’t want to miss, featuring creamy sliced avocado, sautéed spinach and an easy blender Hollandaise sauce. Stir with a whisk for about 6 minutes until the mixture starts to bubble. For the eggs: Fill a wide pot with about 3 inches of water, add the vinegar and bring to a low simmer.