Eggs Benedict Florentine with Creamy Butter Sauce

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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 264
  • Calories from fat: 30%
  • Fat: 8.8g
  • Saturated fat: 3.6g
  • Monounsaturated fat: 3g
  • Polyunsaturated fat: 1.2g
  • Protein: 16.4g
  • Carbohydrate: 29.9g
  • Fiber: 0.4g
  • Cholesterol: 174mg
  • Iron: 3.7mg
  • Sodium: 714mg
  • Calcium: 155mg

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

  1. 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.
  2. 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.
  3. 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.
  4. Note: Nuritional analysis includes Clarified Butter.
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