Spinach Egg's Benedict
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
10 cups of fresh, washed and drained spinach leaves 1 3/4 teaspoons Mrs. Dash Original4 Whole Wheat Muffins (Weight Watchers have a wonderful flavor)4 large egg yolks1 1/2 tsp. fresh squeezed lemon juice1/8 tsp cayenne pepper1/8 tsp salt3 TBS melted butter4 large egg whites1/16 or pinch Cream of Tartar2 TBS white vinegar8 cups water8 large eggs (Eggland's Best are the best)
Crack the 8 large eggs (to be poached) into separate small paper cups or silicone cups and set aside. They are ever so much easier to slip quickly into the boiling water without breaking them or taking too much time to get all the eggs in the water without overcooking some.
Bring the 8 cups of water to a boil and then cover and turn off. As it is coming to a boil...
heat the 1 tsp of olive oil in a large saute or frying pan and saute the 10 cups of spinach at medium until wilted. Sprinkle it with the Mrs. Dash and set aside - covered.
In a medium stainless saucepan, combine the egg yellows with the lemon juice, cayenne and salt whisking it until it thickens. Place it in a blender and blend for few seconds and then slowly drizzle the butter into the egg yellow mixture - do not exceed medium speed for this.
Using a medium bowl (copper works best but glass or stainless will do) beat the egg whites and cream of tartar until it forms stiff peaks. Carefully fold the egg yellow mixture into the egg whites until blended. Cover and set aside.
Add the vinegar to the water that was brought to a boil earlier and return it to a boil. Once boiling, take a spoon and begin to stir in a wide circular motion - forming a circular swirling in the pot. Carefully but quickly plop each little egg into the swirling water placing each cupped egg very close to the water surface and working to not put one right on top of another. They will continue to swirl separately. This process is wonderfully fascinating. Leave in the boiling water for 3 minutes or to your liking and remove quickly with a slotted spoon.
Serving order:
English Muffin Half
1/4 of Spinach
Poached Egg
2-3 TBS of Hollandaise Sauce
Makes 8 servings
Number of Servings: 1
Recipe submitted by SparkPeople user MAYKATCOOPER.
Bring the 8 cups of water to a boil and then cover and turn off. As it is coming to a boil...
heat the 1 tsp of olive oil in a large saute or frying pan and saute the 10 cups of spinach at medium until wilted. Sprinkle it with the Mrs. Dash and set aside - covered.
In a medium stainless saucepan, combine the egg yellows with the lemon juice, cayenne and salt whisking it until it thickens. Place it in a blender and blend for few seconds and then slowly drizzle the butter into the egg yellow mixture - do not exceed medium speed for this.
Using a medium bowl (copper works best but glass or stainless will do) beat the egg whites and cream of tartar until it forms stiff peaks. Carefully fold the egg yellow mixture into the egg whites until blended. Cover and set aside.
Add the vinegar to the water that was brought to a boil earlier and return it to a boil. Once boiling, take a spoon and begin to stir in a wide circular motion - forming a circular swirling in the pot. Carefully but quickly plop each little egg into the swirling water placing each cupped egg very close to the water surface and working to not put one right on top of another. They will continue to swirl separately. This process is wonderfully fascinating. Leave in the boiling water for 3 minutes or to your liking and remove quickly with a slotted spoon.
Serving order:
English Muffin Half
1/4 of Spinach
Poached Egg
2-3 TBS of Hollandaise Sauce
Makes 8 servings
Number of Servings: 1
Recipe submitted by SparkPeople user MAYKATCOOPER.
Nutritional Info Amount Per Serving
- Calories: 1,065.9
- Total Fat: 66.3 g
- Cholesterol: 1,123.5 mg
- Sodium: 1,738.7 mg
- Total Carbs: 74.4 g
- Dietary Fiber: 16.3 g
- Protein: 58.3 g
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