Wednesday, May 26, 2010
Eggs Benedict Florentine
Case in point, making the dish with spinach instead of meat. I first had it this way at a cute little cafe in Houston. I was hooked and went back several times for the treat.
So when stumbling across Eggs Benedict Florentine, it seemed like a no-brainer.
This particular offering is from Cooking Light. The sauce was tasty - not as rich as the original, but nice all the same. However I do think sometimes you need the original full-'o-fat version to really satisfy the cravings. So, next time I will keep the spinach, but go all out on the hollandaise sauce.
Sometimes it's fun to live dangerously!
Eggs Benedict Florentine with Creamy Butter Sauce (Adapted from CL)
1 Tbs cornstarch
1/2 cup water
1/3 cup buttermilk
2 large eggs
2 Tbs butter
1/2 tsp salt
8 large eggs
6 cups trimmed fresh spinach
8 English muffins, split and toasted
fresh ground black pepper
Add cornstarch into the top portion of a double boiler.
In a small bowl, whisk together water, buttermilk and 2 eggs. Whisk egg mixture into the cornstarch. Cook over simmering water until thick and the mixture reads at least 160 degrees - about 7-9 minutes; be sure to stir constantly. Add in butter and salt - stir to combine. Remove from heat and cover to keep warm.
In a shallow pan, heat water and a splash of vinegar until just boiling. Turn down to a slow simmer.
Break an egg into a saucer. Carefully tip the egg into the simmering water. Bring the water back to the slow simmer then repeat with the remaining eggs. You may need to do this in batches depending on the size of your pan. Cook the eggs 2-3 minutes depending on how you like your eggs. Using a slotted spoon, gently pull the eggs out to drain. Cover and keep warm.
Set 2 toasted muffin halves on each plate. Pile on spinach leaves to your tolerance then top with a warm egg to slightly wilt. Pour about 2 tablespoons worth of the sauce over each serving. Season with fresh ground pepper to taste.