Tomato Spinach Eggs Benedict
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| Servings |
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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
Ingredients
Dairy
Fresh Vegetables
Dried Spices - Seasonings
Optional
|
Rate this recipe!
|
Instructions
- 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.
- 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.
- 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.
- 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.
- 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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