Rating: 3 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1

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.

Lorrie Hulston Corvin
Recipe by Cooking Light January 2007

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Credit: Becky Luigart-Stayner

Recipe Summary test

Yield:
8 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

264 calories; calories from fat 30%; fat 8.8g; saturated fat 3.6g; mono fat 3g; poly fat 1.2g; protein 16.4g; carbohydrates 29.9g; fiber 0.4g; cholesterol 174mg; iron 3.7mg; sodium 714mg; calcium 155mg.
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