Salmon and Spinach Eggs Benedict with Butter Sauce
• Ready in 25 min.
|Saturated Fat Acids||22.88 g|
|Sugar added||0 g|
1 serving contains
|Saturated fatty acids/g||22.88|
Recipe author: EAT SMARTER
for 4 servings
- For Wilted Spinach
- 2 tablespoons
- 2 cloves
- 8 cups
fresh, local Baby spinach (triple washed)
For Wilted Spinach:
Heat a skillet over medium heat. Add oil and garlic. Saute garlic in oil for 1 minute. Add spinach to the pan and turn leaves in warm oil until they wilt. Season the wilted spinach with salt and pepper and keep warm.
For Eggs Benedict:
Add the vinegar to a gently simmering skillet of water. Gently crack the eggs into a small bowl and slide them into the simmering water. Poach the eggs for 3 to 4 minutes, or until just set.
Meanwhile, split and toast the English muffins and spread with the butter. Arrange on warm plates. Place wilted spinach on each muffin half and top with smoked salmon and a poached egg. Garnish with fresh dill and hollandaise sauce. Serve immediately.
For Hollandaise Sauce:
Beat egg yolks and water together in the top of a double boiler set over simmering water, until the mixture is pale yellow. Gradually add the butter, a few pieces at a time, and continue beating until the mixture thickens. Add salt, cayenne pepper, add lemon juice. Stir in the cream. Remove from heat and keep warm until ready to serve.