“For breakfast or brunch, EGGS BENNY is pure delight to the taste buds & easy to prepare! Since I seem to unable to make a proper hollandaise sauce and love Eggs Benedict, I've come up with this scrumptios creation that I've become totally addicted to! (And the sauce, so simple, can be used in a zillion ways!!)”
READY IN:
30mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Sauce (while sauce is cooking, prepare/heat the other ingredients):
  2. In a sauce pot, over medium heat, melt the butter and stir in all the flour, blending well.
  3. Mix the milk and cream, slowly add to the sauce pot, whisking to totally blend (time to poach those eggs!).
  4. Add the lemon juice and cayenne pepper.
  5. Add the grated cheese, blending well. (more cheese can be added for a 'cheesier' flavor if desired. Keep in mind that the cheese will further thicken the sauce.).
  6. Do not allow the mixture to boil or even come close. Lower the temperature as necessary.
  7. Cook to thicken sauce to desired consistency. Sauce will further thicken as it sits.
  8. Heat the ham slices (fry lightly, steam or nuke).
  9. Add the chopped shallot to the spinach & mix well, heating through.
  10. Place 1/2 English muffin on each plate, topping it 1st with a ham slice, then 1/4 c spinach mixture, topping that with a poached egg and finally with sauce, then sprinkle with fresh ground pepper.
  11. Serve hot!
  12. Keeping a well warmed oven will give you a place to keep things hot 'til you are ready to serve.

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