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Tomato Spinach Eggs Benedict

Tomato Spinach Eggs Benedict 5 Ingredient Recipes


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Tomato Spinach Eggs Benedict
Tomato Spinach Eggs Benedict is a gluten-free, lower calorie take on the traditional recipe with thick tomato slices replacing English muffins and spinach replacing Canadian bacon.
Tomato Spinach Eggs Benedict 5 Ingredient Recipes
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Course Phase 3 - Maintain It
Cuisine Breakfast
Servings
Ingredients
Dairy
  • 4 large eggs
Fresh Vegetables
  • 1 large tomato at room temperature
  • 1 bunch spinach
Dried Spices - Seasonings
  • sweet paprika
Optional
  • Hollandaise sauce recipe link included
Course Phase 3 - Maintain It
Cuisine Breakfast
Servings
Ingredients
Dairy
  • 4 large eggs
Fresh Vegetables
  • 1 large tomato at room temperature
  • 1 bunch spinach
Dried Spices - Seasonings
  • sweet paprika
Optional
  • Hollandaise sauce recipe link included
Tomato Spinach Eggs Benedict 5 Ingredient Recipes
Votes: 0
Rating: 0
Rate this recipe!
Instructions
  1. Wash spinach. Add a vegetable steaming basket to a medium-sized pot with a lid. Add water to bottom of basket. Boil water over high heat. Add spinach, reduce heat, cover pot, and remove from heat. Let stand 2 to 3 minutes or until spinach is just cooked while still retaining its color. Carefully remove spinach with tongs and drain on paper towel lined plate.
  2. Slice off ends of tomato and discard. Slice tomato into four thick slices. Arrange 2 slices on two plates. Divide steamed, drained spinach into 4 equal parts. Top each tomato with a bed of spinach. Set aside. Optional - make Hollandaise Sauce and set aside. Find recipe link below.
  3. In the meantime, poach eggs by boiling 2 to 3 inches of water in a large saucepan. Adjust heat to keep water simmering gently during cooking. Break eggs one at a time into a custard cup. Hold cup close to pan, slipping egg into water while taking care not to break the yolk.
  4. Poach eggs until whites are set and yolks begin to thicken but are not hard, about 3 to 5 minutes. Using a slotted spoon, carefully lift eggs one at a time, draining water. Place one poached egg on each bed of spinach.
  5. Optional - add a bit of Hollandaise sauce on top of each egg. Sprinkle each egg with a dash of paprika and serve.
Recipe Notes

CLICK for Hollandaise Sauce recipe - whisk 2 egg yolks, 3 tbsp water, and 1-1/2 tbsp fresh-squeezed lemon juice in small saucepan. Cook over very low heat, stirring constantly, until sauce bubbles at edges. Stir in 6 tbsp butter, one at a time, until it melts and sauce thickens. Immediately remove from heat immediately. Optional - whisk in a pinch of salt and pepper before serving.

Nutrition label coming soon!

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