You gotta love early morning natural light, huh? Makes photos nice and blue.
When you add spinach and feta cheese to a dish – that makes it “Greek-ish” right? Whew, I was a little worried there for a second. I have always loved Eggs Benedict, but I only attempted it once in my own home a few years ago. Some words come to mind. Traumatized. Failure. This was long before I knew the first thing about poaching an egg and had decided you could just crack an egg in hot water and magic would happen. I was horribly wrong and I’m pretty sure I need to talk to a therapist about my attempt at making hollandaise sauce that day. I’ve blocked it out and the memory is hiding somewhere in the depths of my brain.
But I’m a big girl now! So I tried it again with some twists. I threw in a layer of spinach and feta to shake things up, and while I do know how to poach an egg (finally), I thought I’d try using scrambled eggs instead. That early in the morning, I probably concocted some sort of half-assed logic about a poached egg yolk breaking and running into a sauce made of an egg yolk. However it happened, using the scrambled eggs gave a nice creamy and yet meaty partner to the earthy spinach. Topped with a simple Hollandaise sauce made in a blender, we had the perfect weekend-breakfast. This will make 6 one-egg servings.
For the Eggs Benedict (minus the Hollandaise, recipe below):
- 6 eggs
- 2 tablespoons milk (or cream, or water, or half and half – whatever floats your boat)
- 2 cups of baby spinach
- 1/4 cup feta cheese
- little splishy splash of olive oil
- 6 slices of Canadian bacon, cooked
- 6 slices of tomato (thickness is your choice)
- salt and pepper
- 3 English muffins split and toasted (or if you’re an awful pre-planner, like me – use mini bagels!)
On your stove top, put the olive oil in a pan over medium heat. Place the spinach in, and stir. The heat of the oil will wilt the spinach and shrink it down considerably. Once wilted, put the spinach in a bowl, toss in the feta and set aside. To keep the spinach warm, cover with aluminum foil. Then you can even use the same pan to toast your Canadian Bacon. I did. I’m a rebel.
To make your eggs, beat the eggs with your milk, until slightly bubbly. Some people don’t know, but the secret ingredient in scrambled eggs is air. Salt and pepper as desired, and cook your eggs the way you like them. I cook them low and slow.
Some people like them wet. Some like them slightly browned. I don’t understand those people, but we can still be friends.
To assemble your Eggs Benedict, place your english muffin on a plate, top with the Canadian bacon, a layer of the spinach/feta mixture, a slice of tomato, and then your egg being the top layer.
Drizzle with the Hollandaise sauce, and dig in. Leave as is, or top with more cayenne, black pepper or herbs. Or all three if you’re a little indecisive.
For the Blender Hollandaise Sauce:
3 egg yolks
1/4 teaspoon Dijon mustard
1 tablespoon fresh lemon juice
pinch of cayenne pepper, Sriracha sauce, or hot sauce (omit if spice isn’t your thing)
1/2 cup butter
Please note: If you feel like adding some herbs or anything else, please do! This is just a basic recipe. Feel free to make it your own.
In a blender, combine the egg yolks, mustard, lemon juice and source of spice (if using). Cover, and blend for about 5 seconds, just to combine.
On a stove top or in the microwave, heat the butter until melted and almost bubbling. With the blender on high speed, slowly pour the melted butter into the egg mixture in a slow stream. Once all the butter is in the blender and the sauce is nice and thick, give it a taste and adjust to your taste.
Pour over everything to make the world make sense, but start with the Eggs Benedict first.