Eggs Benedictine

Oh happy day!   This morning I tried a new thing - making Eggs Beneditine, which combines the best of Eggs Benedict and Eggs Florentine. 
 

Eggs:  Drop a 1/2 Tablespoon of butter in as many ramekins as you need eggs, and then put the ramekins in a skillet.  Add 1/2 inch water to the skillet and bring to a gentle simmer.  Crack an egg in each ramekin once the butter is melted, and cover with foil or a lid.  Cook for 4-7 minutes, until desired yolk doneness.

Canadian Bacon and Spinach:  Put a pat of butter in a small non-stick skillet.  Place Canadian bacon in skillet with a handful of fresh spinach on top.  Cook gently until the spinach wilts a bit. 

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Adobo Hollandaise Sauce

¼ cup butter
¼ cup cream (sweet or sour)
2 egg yolks, beaten
1 T. lemon juice
Salt to taste
1 T. adobo sauce (from canned chipotles in adobo)
Dash cayenne

Melt butter in top of double boiler; add cream and beaten egg yolks, stirring well. Add lemon juice and salt, and cook over boiling water, stirring constantly, until thick. Remove from heat and beat until light. Stir in cayenne and adobo.

To assemble, warm an English muffin or your favorite bread (I used 1/2 of a Central Market cheddar scone.)  Place Canadian bacon and spinach on the bread, followed by the poached egg and sauce. 

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If you try this, send me a picture so we can share the love of this yummo breakfast!

This bite is on its way to its final reward. 

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