Eggs Benedict with Baby Spinach [RECIPE]
If you’re going to the Taste of Home Cooking School tonight, you’ll have a chance to learn how to make delicious Eggs Benedict as taught by cooking culinary specialist Cheryl Cohen.
I don’t know how Cheryl will be making her Eggs Benedict, which is exciting because I love to learn new recipes, but I thought I’d share with you my recipe. It’ll be interesting to see if the way I make Eggs Benedict is anything like the way Cheryl makes her’s and what the differences are.
Traci Taylor’s Eggs Benedict with Baby Spinach
Patience. Ha! But, no, really. Eggs Benedict is hands down my favorite breakfast dish, but it takes concentration and time. I promise it’s completely worth it.
8 pieces of bacon or 4 pieces of Canadian bacon
2 tablespoons chopped chives
Handful of baby spinach
2 teaspoons rice vinegar
2 English muffins
Ingredients to make Hollandaise sauce:
10 Tbsp unsalted butter
3 egg yolks
1 Tbsp lemon juice
1/2 teaspoon salt
Dash of tabasco sauce
The first thing you’ll need to do is cook the bacon according to the package directions. Once the bacon is cooked, set it on a paper towel to soak up the fat.
While the bacon is cooking, fill a large sauce pan a little more than half way with water and bring it to a boil. Once the water is boiling, add the rice vinegar, then bring the water to a boil again and then lower the heart to a simmer.
While the water is getting up to a boil, make the Hollandaise and this is how you’ll do it: melt 10 Tbsp unsalted butter (you can do this in the microwave to save time). Put 3 egg yolks, a tablespoon of lemon juice, 1/2 teaspoon salt in a blender and blend on medium to medium high speed for 20-30 seconds, until eggs lighten in color. Turn blender down to lowest setting and slowly pour in the hot melted butter, while continuing to blend. Take a taste and add salt or lemon juice until it’s to your liking.
Poach the eggs. I cheat and use a microwave egg poacher because it takes about 20 million years to do it the conventional way. But if you want to make your eggs the old fashioned way, here’s an an easy method for poaching eggs.
As soon as the eggs have begun the poaching process, pop your English muffins in the toaster.
Now comes the fun part- the assembly. Butter one side of an English muffin. Lay down some baby spinach and then top with two pieces of bacon or one slice of Canadian bacon. Put a poached egg on the on top of the bacon and then pour some of the Hollandaise sauce over the top. Sprinkle some chives on the top and devour!
If your mouth is watering, but you don’t have a bunch of time to make this recipe, you can always grab a packet of Knorr’s Hollandaise sauce at the grocery store and cheat just like I cheat with the microwavable egg poacher.
By the way, there are still a limited number of tickets to tonight’s Taste of Home Cooking School, so if you want to go but have been dragging your feet, don’t wait until they’re all gone. That’d be sad. Get your tickets here.