Friday, April 23, 2010

Florentine-Style Eggs Benedict

I have one thing to say about my knock-off of First Watch's Eggs Benedict Florentine. They made me happy.

Florentine-Style Eggs Benedict
Serves 4
Points 5 for the eggs without Hollandaise

4 light multigrain English muffins
8 eggs
1 clove garlic, minced
10-ounce bag spinach
10-ounce package mushrooms, sliced
2 Roma tomatoes, diced
Salt & pepper to taste

For Hollandaise sauce:
Serves 6
Points: 4

3 egg yolks
1/4 teaspoon Dijon mustard
1 tablespoon lemon juice
1/2 cup butter
Dash of hot pepper sauce

Heat skillet over medium heat. Coat skillet with non-stick cooking spray. Add garlic to the skillet and stir until fragrant, about one minute. Add mushrooms and saute until mushrooms release their moisture. Add spinach the skillet in bunches, allowing each to begin wilting before adding the next handful. Allow to cook until moisture re-absorbs. Cover and set aside to keep warm.

Toast English muffins in the toaster. Meanwhile poach the eggs with your preferred amount of salt and pepper.

To make the Hollandaise sauce, put egg yolks, Dijon mustard, lemon juice and hot pepper sauce in blender. Blend briefly. Warm the butter in the microwave for approximately one minute, until melted and hot. Turn the blender on high, and slowly add the hot butter to the egg yolk mixture. It will thicken quickly.

To assemble the eggs benedict, place two muffin halves on a plate. Top with spinach and mushroom mixture. Place egg on top of spinach and drizzle with Hollandaise sauce. Top entire muffin with fresh diced tomato.

Shannon is a much bigger fan of Hollandaise than I am. I barely added any to my eggs, and they were still delicious. For the Hollandaise lover in your life, though, this easy recipe is a sure thing. They'll make quite a few contented "mmm" sound in the process. That's a good thing!

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