Eggs Benedict Florentine with Creamy Butter Sauce

Eggs Benedict Florentine with Creamy Butter Sauce Recipe
Becky Luigart-Stayner
Our version of this classic dish features scrambled eggs and sautéed spinach atop Canadian bacon slices and English muffins. It is topped with a creamy sauce that's finished with clarified butter, so it is reminiscent of hollandaise.

Yield:

8 servings

Recipe from

Nutritional Information

Calories 264
Caloriesfromfat 30 %
Fat 8.8 g
Satfat 3.6 g
Monofat 3 g
Polyfat 1.2 g
Protein 16.4 g
Carbohydrate 29.9 g
Fiber 0.4 g
Cholesterol 174 mg
Iron 3.7 mg
Sodium 714 mg
Calcium 155 mg

Ingredients

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

Preparation

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 Clarified Butter and 1/2 teaspoon salt. Remove from heat. Cover and keep warm.

To prepare eggs, heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Add garlic to pan; cook 30 seconds, stirring frequently. Combine 1/4 teaspoon salt, pepper, egg whites, and 4 eggs, stirring well with a whisk. Add egg mixture to pan; cook 5 minutes or until set, stirring occasionally.

Place spinach in a large nonstick skillet over medium-high heat; cook 4 minutes or just until slightly wilted, stirring frequently. Place 2 muffin halves, cut sides up, on each of 8 plates. Place half a Canadian bacon slice on each muffin half, and top each serving with about 1/4 cup spinach. Place about 1/4 cup egg mixture on each serving, and top each serving with about 2 tablespoons sauce. Sprinkle evenly with chopped fresh chives and 1/4 teaspoon pepper. Serve immediately.

Note: Nuritional analysis includes Clarified Butter.

Note:

Lorrie Hulston Corvin,

January 2007
My Notes

Only you will be able to view, print, and edit this note.

Add Note