Ingredients with Measurements:
- 4 English muffins, split and toasted
- 8 slices of Canadian bacon
- 8 eggs
- 1 cup of sliced mushrooms
- 2 cups of fresh spinach
- 1/2 cup of unsalted butter
- 3 egg yolks
- 1 tablespoon of lemon juice
- 1/4 teaspoon of salt
- 1/8 teaspoon of cayenne pepper
Special equipment needed:
- Double boiler
- Whisk
- Skillet
Step-by-step instructions:
1. In a skillet, melt 1/4 cup of butter over medium heat. Add sliced mushrooms and cook until tender, about 5 minutes. Add fresh spinach and cook until wilted, about 2 minutes. Set aside and keep warm.
2. In a double boiler, melt 1/4 cup of butter over low heat. Add 3 egg yolks, lemon juice, salt, and cayenne pepper. Whisk constantly until the mixture thickens, about 5 minutes.
3. In a skillet, cook Canadian bacon until crispy. Set aside and keep warm.
4. In a separate skillet, cook eggs to your desired doneness. Set aside and keep warm.
5. To assemble, place a toasted English muffin half on a plate. Top with a slice of Canadian bacon, a spoonful of the spinach and mushroom mixture, and a poached egg. Spoon hollandaise sauce over the top.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
Skillet: medium heat
Double boiler: low heat
Serving size:
4 servings
Nutritional information:
Calories: 530
Fat: 35g
Carbohydrates: 29g
Protein: 25g
Sodium: 840mg
Sugar: 2g
Substitutions for ingredients:
- Canadian bacon can be substituted with ham or bacon.
- English muffins can be substituted with bagels or toast.
- Spinach can be substituted with kale or arugula.
- Mushrooms can be substituted with bell peppers or onions.
Variations:
- Add sliced avocado on top of the eggs for a creamy texture.
- Use smoked salmon instead of Canadian bacon for a different flavor.
- Add a dash of hot sauce for a spicy kick.
Tips and tricks:
- To keep the hollandaise sauce warm, place the double boiler over a pot of simmering water.
- Use a slotted spoon to remove the poached eggs from the water to prevent excess water from getting on the plate.
- Toast the English muffins in the oven for a crispy texture.
Storage instructions:
The hollandaise sauce can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
Reheat the hollandaise sauce in a double boiler over low heat, whisking constantly until warm.
Presentation ideas:
Serve the Spinach and Mushroom Eggs Benedict on a white plate for a classic look. Garnish with a sprinkle of paprika or fresh herbs.
Garnishes:
- Paprika
- Fresh herbs (such as parsley or chives)
- Sliced avocado
Pairings:
- Fresh fruit salad
- Hash browns
- Roasted potatoes
Suggested side dishes:
- Mixed greens salad
- Grilled asparagus
- Roasted tomatoes
Troubleshooting advice:
- If the hollandaise sauce is too thick, whisk in a tablespoon of warm water to thin it out.
- If the poached eggs are overcooked, reduce the cooking time by 30 seconds.
Food safety advice:
- Make sure to cook the eggs and Canadian bacon to the appropriate temperature to prevent foodborne illness.
- Use pasteurized eggs for the hollandaise sauce to reduce the risk of salmonella.
Food history:
Eggs Benedict is a classic American breakfast dish that originated in New York City in the late 1800s. The dish typically consists of a toasted English muffin, Canadian bacon, a poached egg, and hollandaise sauce.
Flavor profiles:
The Spinach and Mushroom Eggs Benedict has a savory and creamy flavor with a hint of tanginess from the hollandaise sauce.
Serving suggestions:
Serve the Spinach and Mushroom Eggs Benedict for a weekend brunch or special occasion breakfast.
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