She’s a passionate gardener and being to grow fresh herbs, lemons and rhubarb and more, gives her great satisfaction. For the eggs: Fill a wide pot with about 3 inches of water, add the vinegar and bring to a low simmer. 200g baby spinach. Leave until the white is just beginning to set and carefully turn with a slotted spoon to form into an oval shape. Quickly add the egg into the center of the swirling water, cover, and cook for 3-5 minutes or until egg white is set and yolk is still runny. Keep an eye on the heat: if the water starts to bubble again, turn it down to stop it disrupting the egg’s shape. —Elizabeth Dumont, Madison, Mississippi Simmer for 3-4 mins or until the white is just set and the yolk is soft in the middle. 40g butter. 1.) With a slotted spoon stir the water in one direction until spinning in almost a whirl pool. Crack 1 egg into a small bowl, tilt the edge downward toward the water, and gently immerse it as you slowly release the egg. Let cook about 2-3 minutes, depending upon how cooked you want your eggs. In a blender, combine yolk from remaining poached egg (discard white) with mayonnaise, lemon juice, and water; blend until smooth. 4 eggs . Add in the lemon juice, salt, and cayenne and run the blender. Garnish with chives and serve. Spinach and poached eggs are served atop tender portobello mushroom caps and blanketed with a reduced-fat 'Hollandaise' in this low-carb rendition of eggs Benedict. Stir with a whisk for about 6 minutes until the mixture starts to bubble. Use smoked bacon if liked. Take breakfast to the next level with our mouth watering Salmon & Eggs Benedict with Wilted Spinach & Avocado. Set aside. Gently poach 3 minutes; remove with a slotted spoon. 2 bunches English spinach, washed and coarsely chopped. Add more melted butter for thinner consistency. Slowly add in the melted butter and continue to blend until the mixture lightens in color. 8 large eggs. From easy classics to festive new favorites, you’ll find them all here. Divide cooked spinach among the four halves, then top each with about 3 tablespoons crabmeat. Be careful not to curdle your yolks or you will have to start over again. Garnish with Cajun seasoning. Crack your eggs individually into small ramekins or bowls. Spoon some spinach on top of each muffin half, top with an egg and a spoonful of hollandaise and arrange two bacon rashers in a cross on top. Crack your eggs individually into small ramekins or bowls. Remove the poached eggs with a slotted spoon and place on top of the spinach. Put a piece of bacon on each half and top with a spoonful of spinach. Do the same with the remaining 4 eggs. With a slotted spoon stir the water in one direction until spinning in almost a whirl pool. Mushroom & Spinach Eggs Benedict There are so many ways to experiment with eggs Benedict, and this is my favorite version. Top with one poached egg and then the hollandaise sauce. Easy recipes and cooking hacks right to your inbox. When the water has reached the desired temperature, mix in vinegar and reduce heat to maintain a bare simmer. To make the hollandaise sauce, use a hand whisk to whisk the yolks and vinegar together in a medium bowl until blended (see tip, below right). Season, then remove from the heat, cover the bowl with cling film and set aside. Toast up whole grain English muffins and you’ve got a weekend home run the whole family will love! Add the butter pieces one by one, whisking each until well incorporated. Remove eggs with slotted spoon and place on top of the spinach/arugula. Season with salt, remove from heat, and … Place 1 egg on top of each spinach toast (reserve last egg). To put the eggs benedict together place sautéed spinach on a plate, followed by one sliced avocado and two slices of ham. In a sauté pan, heat the olive oil and add the spinach and a pinch of salt. 4 individual ciabatta rolls, … Gently gather the white toward the yolk … Toast and butter the muffins and arrange on four plates. 100g unsalted butter, melted 1 tsp white wine vinegar, plus extra for poaching the eggs. Set the bowl over a saucepan of gently simmering water. When the water is almost done spinning, add the egg gently dropping it into the center of the pot. Remove egg from water with a slotted spoon and set aside. Serve hot. Sauté until wilted. The earthy flavors of mushroom and spinach blend beautifully in this new twist on an old classic. Barbara has over 38 years experience in the food industry, loves sharing advice, recipes and know-how on everything food. Check your email to confirm your subscription. What to serve with eggs benedict: What you need for the perfect eggs benny is a golden brown, toasted English muffin, and some toppings like sauteed spinach, pulled pork, avocado, or some thick slices of flavorful Canadian bacon! For the hollandaise sauce . Assemble the Benedict by layering the english muffin with the bacon, spinach, poached egg, and hollandaise sauce. Add one teaspoon kosher salt and 1/2 tablespoon white vinegar. Gradually pour in the melted butter in a thin stream, whisking continuously over the heat, until the sauce has thickened and become glossy. 512 kcals • fat 38g • saturates 18g • carbs 18g • sugars 1g • fibre 2g • protein 23g • salt 2.4g. Reduce water to a gentle simmer. A classic dish, such a treat to have when eating out but thought to be tricky at home – it needs care but is well worthwhile, have a go! Crack each egg into a ramekin or cup, swirl the water with a spoon and then carefully drop into the pan. Vegetarian Eggs Benedict with Spinach and Avocado A vegetarian version of a brunch classic you don’t want to miss, featuring creamy sliced avocado, sautéed spinach and an easy blender Hollandaise sauce. While the egg cooks, take a piece of the baguette, place on plate, top with bacon, and then spinach/arugula. Crack egg into a small glass liquid measuring cup and slowly, very slowly, pour into water. With a wooden spoon, swirl the water in the same direction. Bring the same pan up to the boil, adding more water if needed – enough to poach the eggs. cook for 3-5 minutes or until egg white is set and yolk is still runny 2 egg yolks. For the eggs benedict: Bring a medium pot filled just under halfway with water to a boil . 2 English muffins, sliced in half. Butter the English muffin and toast in the oven for 5-10 minutes or until brown. Add spinach, pepper and salt; cook until spinach is wilted. Place two muffin halves on each plate. Working one at a time, break each eggs into a ramekin and slide into simmering water. Serves 8. Heat a pot of water over medium heat. water in a large skillet with high sides; add vinegar. This should create almost a teardrop effect and keep the white together. In a blender, add the egg yolks and pulse for one minute. Estimated values based on one serving size. 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. 1 tsp white wine vinegar, plus extra for poaching the eggs. Have a recipe of your own to share?Submit your recipe here. Using a slotted spoon, carefully lift out and drain on kitchen paper. Reduce the heat to a simmer and add a dash of vinegar to the water. Place 2-3 in. Melt a knob of butter in a frying pan and briefly fry the spinach until wilted, then season with salt and pepper. The mixture will start to thicken little by little. Spoon … In a medium saucepan over medium-low heat, place the 3 egg yolks, water and lemon juice. Add melted butter; blend to combine. 2 garlic cloves, crushed. Fry the bacon for 4-5 mins until crisp in a dry, non-stick frying pan over a high heat or under the grill, then set aside to keep warm.