Creamed Spinach Eggs Benedict Recipes

Steps:

• In a large skillet, cook pancetta over medium heat until crisp. Remove with a slotted spoon; drain on paper towels., In same skillet, melt butter. Add mushrooms and shallots. Cook and stir over medium heat until tender. Add garlic; cook 1 minute longer. Stir in balsamic vinegar. Bring to a boil; cook until liquid is almost evaporated. Add spinach, pepper and salt; cook until spinach is wilted., Place 2-3 in. water in a large skillet with high sides; add vinegar. Bring to a boil; reduce heat and simmer gently. 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., Cook, uncovered, until whites are completely set and yolks are still soft, about 4 minutes., In a double boiler or metal bowl over simmering water, constantly whisk egg yolks, water and lemon juice until mixture reaches 160° or is thick enough to coat the back of a spoon. Reduce heat to low. Very slowly drizzle in warm melted butter, whisking constantly. Whisk in salt and pepper., With a slotted spoon, lift eggs out of water. On each muffin half, layer pancetta, mushroom mixture and an egg; spoon sauce over top. Sprinkle with chives. Serve immediately.

Steps:

• Preheat the oven to 350˚ F.
• Set a large ovenproof skillet over medium-high heat. Add the olive oil and heat to shimmering, then add the onion and a pinch of salt. Cook until translucent, about 1 minute. Add the spinach and cook until wilted, about 1 minute. Add the cream and bring to a simmer. Add the nutmeg and Parmesan and season with a pinch of salt and a twist of pepper.
• Make 4 shallow depressions in the spinach mixture and carefully crack an egg into each one. Transfer the skillet to the oven and cook until the egg whites are set but the yolks are still runny, about 8 minutes. Serve immediately.

Steps:

• Melt 1/2 stick butter over medium heat in skillet,add onion.Cook onion until transparent-NOT BROWN!Add heavy cream,spinach.Increase temperature to simmer.Allow to simmer for 20 minutes.
• Melt 3 1/2 sticks butter.
• Seperate 5 egg yolks.discard whites.
• Place 5 yolks in blender, add lemon juice,vinegar,1/2 teaspoons salt,1 teaspoons cayenne pepper.Blend on high, add butter SLOWLY while blending until thick. Add water if too thick.Stand blender cup in sink of hot water to keep from thickening while cooling.
• Poach eggs as needed.
• Toast english muffins.
• Heat canadian bacon.
• Assemble benedict from bottom to top as follows:.
• Muffin half.
• Slice of canadian bacon.
• Layer of creamed spinach.
• Poached egg.
• Gratuitous layer of hollandaise.
• TIP:TO DECREASE COOKING TIME, USE MICROWAVEABLE EGG POACHER!

Steps:

• Foolproof Hollandaise:
• To make the Herb-Roasted Potatoes: Remove them from the oven and cover to keep warm. Turn the oven heat up to broil. Put the English muffin halves on a baking sheet and brown on both sides under the broiler. Remove to a plate. Reduce the oven heat to 200 degrees F and put the English muffins in the oven to keep warm.
• Heat 2 to 3 inches salted water to a simmer in a wide saucepan or deep skillet for the eggs; turn off the heat and cover to keep warm.
• Meanwhile, make the hollandaise. Combine the egg yolks, lemon juice, water, salt and cayenne in a blender and blend until light and fluffy, about 1 minute. Then, with the blender going, drizzle in the melted butter in a thin stream. Taste for salt and lemon juice. To keep the sauce warm, put the whole blender jar in a bowl of warm water; set aside while you finish the dish.
• When the potatoes are out of the oven, heat a 2-count of olive oil a large skillet over medium-high heat. Add half of the bacon slices and brown on both sides. Transfer to a plate lined with paper towels. Brown the remaining 4 slices and put the on the plate. Put the bacon in the oven to keep warm.
• Put the skillet back over medium heat. Add a 2-count of olive oil. Add the onion and cook until softened, 3 to 5 minutes. Add the spinach and give it all a stir; cook until warmed through, 3 to 4 minutes. Stir in the cream and simmer to reduce. Season with salt and pepper.
• Return the water to a bare simmer. Add the vinegar and swirl a couple of times with a kitchen spoon. Then, first cracking each egg into a cup, gently drop 4 eggs into the simmering water and cook until just set, 3 to 5 minutes.
• Meanwhile, get yourself 4 serving plates and put 2 muffin halves on each plate. Put a piece of bacon on each half and top with a spoonful of spinach. Remove the poached eggs with a slotted spoon and place on top of the spinach. Do the same with the remaining 4 eggs. Spoon the warm hollandaise sauce over and garnish with a parsley sprig. Serve with the Herb-Roasted Potatoes.
• Preheat the oven to 375 degrees F. Toss together the potatoes, oil, and thyme, and sprinkle with salt. Dump the potatoes out on a baking sheet and roast until tender and crisp on the edges, 30 to 40 minutes.

Steps:

• Preheat oven to 400°F. and butter two 1/3- to 1/2-cup ramekins.
• Discard coarse stems from spinach. In a 2- to 3-quart saucepan of boiling salted water cook spinach 2 minutes and drain in a sieve, pressing with back of a large spoon to remove as much water as possible. Finely chop spinach.
• In a small nonstick skillet cook onion in butter over moderately low heat, stirring, until softened. Stir in spinach, cream, nutmeg, and salt and pepper to taste and cook, stirring, until hot.
• Divide creamed spinach between ramekins and break an egg into each. On a baking sheet bake eggs in upper third of oven until whites are cooked through, or until desired doneness, about 12 minutes. (The yolks will not be fully cooked, which may be of concern if there is a problem with salmonella in your area.)
• Season eggs with salt and pepper and serve immediately.

Steps:

• Microwave cream cheese spread, milk, lemon zest, juice, pepper and garlic powder in microwaveable bowl on HIGH 20 sec.; stir.
• Top muffin halves with bacon, tomatoes, spinach and eggs.
• Serve topped with cream cheese sauce.

Steps:

• Prepare Hollandaise: Whisk together egg yolks, lemon juice, and pepper in a pan over low heat. Add 1/2 of the butter and continue to whisk until the butter is melted and incorporated. Add remaining butter and salt and whisk until melted. Sprinkle in paprika. Turn heat off and cover with a lid to keep warm.
• Fill a large saucepan with 5 to 8 inches of water and bring to a gentle simmer. Add vinegar and reduce heat to low. Carefully break eggs into the simmering water and cook until whites are firm and the yolks have thickened but are not hard, 3 to 4 minutes. Remove the eggs from the water with a slotted spoon, dab on a kitchen towel to remove excess water, and place onto a warm plate.
• While the eggs are poaching heat ham in a skillet over medium-high heat until warm, 2 to 3 minutes, microwave spinach sprinkled with a little water on a plate for 30 seconds, and toast English muffins.
• Spread butter on toasted muffins. Top each half with a slice of ham, some spinach, and a poached egg. Drizzle with a healthy helping of Hollandaise and serve immediately.