Eggs Benedict Florentine with Creamy Butter Sauce

Eggs Benedict Florentine with Creamy Butter Sauce
Photo by Becky Luigart-Stayner

Ingredients

  • 6 cups fresh spinach, trimmed
  • Sauce:
  • ½ cup water
  • ½ teaspoon salt
  • 3 tablespoons chopped fresh chives
  • Eggs:
  • ¼ teaspoon freshly ground black pepper
  • + 13 more ingredients
    • 2 large eggs
    • ½ teaspoon minced garlic
    • 1 tablespoon cornstarch
    • 8 (1/2-ounce) slices Canadian bacon, each cut in half
    • 1/3 cup low-fat buttermilk
    • 4 large eggs
    • Cooking spray
    • 2 tablespoons Clarified Butter
    • ¼ teaspoon freshly ground black pepper
    • Remaining ingredients:
    • 8 English muffins, split and toasted
    • 6 large egg whites
    • ¼ teaspoon salt

To prepare sauce, place cornstarch in the top of a double boiler. Combine 1/2 cup water, buttermilk, and 2 eggs, stirring well with a whisk. Add egg mixture to cornstarch; stir well. Cook over simmering water until thick and mixture reaches 160° (about 7 minutes), stirring constantly. Stir in Cla...

View full recipe at My Recipes

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