Description
A lighter take on Eggs Benedict—creamy butter sauce on top of poached eggs and garlicky spinach.
Ingredients
- FOR THE CREAMY BUTTER SAUCE:
- ½ cups Water
- ⅓ cups Buttermilk
- 2 Large Eggs
- 1 Tablespoon Cornstarch
- 2 Tablespoons Melted Unsalted Butter
- ½ teaspoons Cayenne Pepper
- ½ teaspoons Fine Sea Salt
- Fresh Cracked Pepper
- FOR THE POACHED EGG FLORENTINE:
- 1 teaspoon White Vinegar
- 4 Large Eggs, Poached
- 2 English Muffins, Toasted
- 1 teaspoon Extra Virgin Olive Oil
- 2 cups Baby Spinach Or As Desired For Serving
- 1 clove Garlic, Minced
Preparation
For the sauce:
Whisk together the water, buttermilk, and eggs over medium-low heat in a medium saucepan. Add the cornstarch and whisk until combined. Continue to whisk constantly until sauce is thickened and bubbly, about 7 minutes. Once thickened, whisk in the melted butter until combined. Season with cayenne, salt and a few cracks of fresh pepper. Remove from heat, cover, and set aside.
For the poached eggs:
Heat a cast iron skillet with a few inches of water in it over medium heat. Add white vinegar to the water. When the water comes to a simmer, keep it there and make sure it doesn’t hard boil. Working with the eggs one at a time, crack an egg into a small cup or ramekin and then place the cup near the surface of the hot water and gently drop the egg into the water. With a spatula, nudge the egg whites closer to their yolks to help the egg whites hold together. After about 3 to 4 minutes of cooking time, scoop the egg out with a slotted spoon and let it drain on a folded paper towel.
Meanwhile, start toasting your English muffins and preparing your spinach. In a large frying pan over medium heat, heat the olive oil, and then add the baby spinach, stirring until the spinach is dark green and wilted, about 4-5 minutes. Add the minced garlic and stir until fragrant, about 30 seconds or so.
To assemble, top each toasted English muffin half with some cooked spinach, a poached egg, and a few spoons of the butter sauce. Serve immediately.
Note: Recipe adapted from The Curvy Carrot’s Eggs Benedict Florentine with Creamy Butter Sauce.
