Options

Format:
Include:
PRINT
See more
Becky Luigart-Stayner Photo by: Becky Luigart-Stayner

Eggs Benedict Florentine with Creamy Butter Sauce

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.

Cooking Light JANUARY 2007

  • Yield: 8 servings

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.

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
advertisement

Go to full version of

Eggs Benedict Florentine with Creamy Butter Sauce recipe

advertisement