Ingredients and Weight:
- English muffins: 8 (1/2 muffin per serving)
- Eggs: 16 large
- Hollandaise sauce:
- Butter: 1 cup (2 sticks)
- Egg yolks: 4 large
- Lemon juice: 2 tablespoons
- Salt: 1/4 teaspoon
- Cayenne pepper: pinch
- Spinach: 1 pound baby spinach
- Prosciutto: 8 thin slices (1 ounce each)
Preparation Time:
15 minutes
Cooking Time:
20 minutes
Difficulty Level:
3 (Moderate)
Preparation Method Steps:
- Toast English muffins: Split English muffins in half and toast until golden brown.
- Poach eggs: Bring a large pot of water to a gentle boil. Crack eggs into a small bowl and carefully slide into the boiling water. Cook for 3-4 minutes, or until eggs are set to desired doneness.
- Make hollandaise sauce: Melt butter in a small saucepan over medium heat. In a blender or food processor, combine egg yolks, lemon juice, salt, and cayenne pepper. Gradually add melted butter while blending on high speed until sauce is thick and creamy.
- Sauté spinach: Heat olive oil in a large skillet over medium heat. Add spinach and sauté until wilted, about 2-3 minutes. Season with salt and pepper.
- Assemble Eggs Benedict: Place a toasted English muffin half on a plate. Top with sautéed spinach, a slice of prosciutto, a poached egg, and hollandaise sauce.
Nutritional Information:
Per serving (1/2 muffin):
- Calories: 500
- Fat: 30g
- Saturated Fat: 15g
- Cholesterol: 250mg
- Protein: 30g
- Carbohydrates: 40g
Dish Characteristics:
- Rich and decadent
- Balanced flavors of eggs, spinach, and prosciutto
- Creamy hollandaise sauce adds a touch of elegance
User Comments:
- "Absolutely delicious! The hollandaise sauce was perfectly creamy and the poached eggs were cooked to perfection."
- "The fresh spinach and prosciutto added a nice layer of complexity to the classic Eggs Benedict."
- "Perfect for a special brunch or holiday breakfast."
Special Precautions and Tips:
- To ensure creamy hollandaise sauce, make sure the butter is melted and hot when added to the egg yolks.
- Do not overcook the eggs, as they will become rubbery.
- If the hollandaise sauce breaks, add a few drops of cold water and whisk vigorously.
