Using spinach in place of back bacon, this twist on Eggs Benedict is perfect as brunch or weeknight dinner. It’s rich and satisfying as is, or add layer such as cooked bacon, smoked salmon, sliced tomato, or Cheddar or Swiss cheese.
INGREDIENTS 4 SERVINGS
- 10 cups (2.5 liters) lightly packed baby spinach (about 10 oz/300 g)
- 1/2 teaspoon (2 milliliters) Nutmeg Ground
- 1/4 teaspoon (1 milliliters) salt
- 8 eggs
- 1 tablespoon (15 milliliters) white vinegar
- 4 English muffins , split and toasted
- 1 package (56 grams) Hollandaise Sauce Mix , prepared as per instructions and kept warm
- Pinch Paprika , optional
- 1 Rinse spinach; shake off excess water. In large saucepan over medium-high heat, cook spinach, stirring occasionally, with just the water clinging to leaves. Add the nutmeg and salt and cook for 3 to 5 minutes or until wilted. Drain and keep warm.
- 2 Pour enough water into large shallow saucepan to come 3 inches (8 cm) up side; add vinegar and bring to a simmer over medium heat. Crack each egg in a small dish, taking care not to break the yolk. Working in batches, slide each egg into simmering water and cook until desired doneness (about 3 minutes for soft yolks and 5 minutes for firmer yolks). Remove with slotted spoon, patting bottom of spoon with towel to dry egg.
- 3 To assemble, spoon some of the spinach on each toasted English muffin half. Top each with poached egg then spoon some of the Hollandaise overtop. Sprinkle with paprika, if desired.