Make Ahead Eggs Benedict with Spinach, Tomatoes, and Ham
2 Tbsp vinegar
2 qts water
· Place 2 to 3 inches of water into a large skillet and add 2 Tbsp vinegar.
· Crack the eggs into paper cups and place one at a time into a small strainer.
· Pour the egg from the strainer into the skillet, working quickly.
· After 3½ minutes, using a slotted spoon, remove the eggs and place into a bowl with ice water in it, being careful not to break the yolks.
· Once the eggs are cold, they can be removed and refrigerated until the next day.
To reheat the eggs, place them into simmering salted water for 30-40 seconds or until the yolk is soft and warm. Serve on top of the Eggs Benedict.
Spinach and Tomato Filling
2 Tbsp butter
1 medium onion, chopped fine
2 cloves garlic, minced
1 pkg fresh baby spinach
2 tomatoes, chopped
½ tsp salt
¼ tsp pepper
· Saute the onion and garlic in the butter until soft.
· Add the fresh spinach and cook until most of the liquid is evaporated- about 5-8 minutes.
· Add the tomatoes, salt, pepper.
Mix and chill until the next day.
1 Tbsp butter
8 slices Canadian bacon
Sauté the Canadian bacon in the butter until browned and chill until the next day.
2 sticks butter, melted
3 egg yolks, beaten
2-3 Tbsp lemon juice
3 Tbsp butter, unmelted
Pinch of salt
Pinch of pepper
· Fill a double boiler bottom with 2-3 inches of water and bring to a simmer.
· Place another pan on top of the boiling water and add egg yolks to top pot, whisking vigorously until they become pale and thick.
· Add the lemon juice and pepper.
· Beat continuously and then remove the pan from the heat
· Start drizzling in the butter slowly until the sauce becomes thick. If there is a problem with the egg yolks getting too lumpy, put the whole pan into a bowl of ice cold water and beat until fluffy.
· Feel free to add both of the sticks of butter.
· Taste at the end for seasoning. More lemon juice can be added if desired.
To reheat the hollandaise, place ¼ cup at a time into a double boiler and heat until warm, adding more gradually until it is all warm. Serve on top of eggs benedict or on top of steamed vegetables.
Assembling the Eggs Benedict
In a glass casserole dish, place 8 halves of English muffins and bake the muffins at 400 degrees until they are browned on top and heated through. If desired, they can be put into a toaster and then put into the pan.
Remove the English muffins from the oven and top with the ham, spinach and tomato mixture, a poached egg, and a dollop of hollandaise sauce. Serve with chopped parsley on top and a sprinkle of paprika or roasted red peppers for garnish.