Filed Under: north-american, poach, Side, Under 20 Mins, Vegetables

New Eggs Benedict

Lighten things up by opting for smoked salmon over the traditional Canadian back bacon, layering it with sautéed spinach between the poached egg and English muffin, and doing away with the hollandaise entirely.

April 8th, 2012

Excerpted from Stonewall Kitchen Favorites By Tyler Florence

Prep Time
20 minutes
Cook Time
30 minutes
  • 1 tablespoon olive oil
  • 12 ounces washed baby spinach
  • 1/4 Cups (1/2 stick) unsalted butter
  • 2 teaspoons grated lemon zest
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons chopped fresh chives, plus more for garnish
  • 2 whole English muffins
  • 4 large eggs
  • 1/4 pounds sliced smoked salmon
  1. Heat a large skillet over medium-high heat.

  2. When hot, add olive oil, then add spinach in batches. Season with salt and pepper. Cook spinach, stirring with tongs, until completely wilted, about 5 minutes. Remove from heat and set aside.

  3. To make sauce, melt butter in a small saucepan over low heat. Remove from heat, stir in lemon zest, juice, and chives, and season with salt and pepper. Set aside.

  4. Separate and toast English muffins.

  5. Poach eggs.

  6. While eggs are cooking, place a quarter of spinach on each English muffin half, and place salmon over spinach.

  7. Lift eggs from water with a slotted spoon, and place on towel-lined plate.

  8. Top each portion with a poached egg, garnish with extra chives.

  9. Drizzle sauce over each egg and serve immediately.

New Eggs Benedict

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