Eggs Benedict with Sauteed Spinach
Hollandaise sauce is a snap when made in the microwave! Adding sauteed spinach amps up the healthfulness of this decadent dish.
Makes 4 servings
2 English muffins
1 tablespoon olive oil
2 plump garlic cloves, minced (optional)
1 bag fresh, baby spinach1 stick butter, cut into cubes
7 large eggs, divided
Lemon juice to taste
Salt to taste
4 oz smoked salmon
Slice English muffins in half and toast. Set aside.
Saute spinach in olive oil with garlic over medium-high heat until just wilted. Cover and set aside.
Bring a small pot of water to a boil. Crack an egg into a very small bowl or clean coffee cup. Turn the heat down to medium or medium-low so that it is just barely simmering and carefully pour the egg into the water. Cook until the whites are just set but the yolk is still soft, about 3-4 minutes. Drain, place in a bowl and cover to keep warm while you continue cooking the remaining eggs.
Place cubed butter into a microwave safe bowl and microwave for just a few seconds to soften, but not melt. Beat 4 egg yolks and place them into the bowl with the softened butter.
Squeeze in about a teaspoon lemon juice and 1/4 teaspoon salt. Microwave for 15 seconds, whisk well then continue microwaving at 15 second intervals, whisking in between, until the sauce is thick and light yellow. If it breaks, looks grainy, simply whisk in a teaspoon of very cold water and it should come back together and be smooth.
Lay English muffin halves on 4 plates (one per plate), followed by sauteed spinach then lay smoked salmon on the spinach, place a poached egg on top and finish with Hollandaise sauce.
Serve with fresh fruit salad.
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