Eggs Benedict with Spinach and Tomato

Eggs Benedict with Spinach and Tomato

Sometimes you just want something more than eggs and toast for breakfast. It has to be easy to prepare and quick. We love Eggs Benedict, but all that hollandaise is a bit much. Besides regular hollandaise is a bear to put together. The recipe features a blender version that is considerably less fattening. We continue to tweak this recipe to make it lighter and easier to bring to the table.

The recipe calls for Wheat English Muffins. We now favor Arnold’s Multi Gran muffin thins. You can certainly use either based on what you can find at your local store. Traditional Eggs Benedict calls for Canadian bacon, here we have substituted Prosciutto. This will increase your cost per for the meal but it’s worth the addition. Not to worry, you don’t have to use the RV oven if you don’t want, simply bake the prosciutto in a toaster oven.

Eggs Benedict with Spinach & Tomato

Source: FoodNetwork

This is an updated version of your traditonal Eggs Benedict. The addition of Tomato, Spinach and a lighter blender hollandaise gives this nice lift. Serve this with a side of mixed fruit or orange slices as we did in the cover photo.

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Prep Time 15 minutes mins

Cook Time 26 minutes mins

Course Breakfast

Cuisine American

Servings 2 people

Calories 380 kcal

Equipment

• Handheld emulsifier or Blender
• Toaster oven

Ingredients

  

• 2 Tbls. light mayonnaise or regular mayo
• 2 tsp. whole-grain mustard
• 1 tsp. lemon juice
• Pinch cayenne pepper
• 1/4 cup white vinegar
• 1 Tbls. olive oil
• 4 slices Proscuitto
• 1 shallot thinly sliced
• 8 cups baby spinach
• Freshly ground black pepper
• 2 whole-wheat English muffins split or Arnold Sandwich thins (see below)
• 1 large ripe tomato cut into 4 slices
• 4 large eggs

Instructions

 

• For the sauce: Combine the mayonnaise, mustard, 1 tablespoon warm water, lemon juice, and cayenne pepper in a blender and process until combined. Scrape out and set aside. Note: if you prefer more sauce on your eggs, double this up, we do!
• For the eggs: Fill a wide pot with about 3 inches of water, add the vinegar and bring to a low simmer.
• For Prosciutto: Preheat oven or toaster oven to 375 degrees.
• Line rimmed baking sheet with parchment paper. Place prosciutto on a baking sheet, laying slices flat. Do NOT overlap pieces. Bake until the fat turns golden and meat is darker about 12 minutes. Using tongs, carefully transfer prosciutto to paper towels to drain (it will crisp as it cools).
• Meanwhile, heat the oil in a large nonstick skillet. Add the shallots and cook, stirring frequently, until golden, about 1 minute. Add the spinach, remove from the heat, and stir until the spinach wilts, about 2 minutes. Season with pepper. Set aside and keep warm.
• Toast the English Muffins in a toaster oven until they are lightly golden about 5 mins. Top each with a tomato slice and toast until the tomato is slightly warm, about 1 min. Top each tomato slice with the bacon or prosciutto and spinach mixture.
• To poach the eggs crack each into a separate mug or bowl, and slip them into the now simmering water. Cook until the whites are at the desired doneness, 3 to 5 mins. Remove with a slotted spoon and place on each English muffin. Drizzle with the hollandaise.

Notes

As I mentioned above we use when we can find them Arnolds Sandwich thins in place of a traditional English muffin. These tend to be considerably lighter and just as tasty.

Keyword Eggs Benedict, Spinach, Tomato