For an elegant weekend brunch, try a twist on classic eggs benedict. 

Recipe by Cooking Light October 2015


Credit: Jennifer Causey; Styling: Claire Spollen

Recipe Summary

Serves 4


Ingredient Checklist


Instructions Checklist
  • Heat garlic in 1 1/2 teaspoons olive oil in a skillet over medium-high heat until golden; remove from pan. Add spinach, stirring until wilted; remove from pan. Add 1 1/2 teaspoons olive oil to pan; swirl. Add polenta slices; cook 3 minutes on each side. Bring a large skillet filled with water to a simmer. Break eggs gently into pan; cook 3 minutes. Remove with a slotted spoon. Blend 1 poached egg yolk, mayonnaise, lemon juice, 2 teaspoons water, melted butter, and salt in a blender. Top each polenta slice with 1/4 cup spinach, 1 egg, 1 1/2 tablespoons sauce, and garlic.


Nutrition Facts

305 calories; fat 14.7g; saturated fat 3.9g; mono fat 7.1g; poly fat 2.6g; protein 12g; carbohydrates 30g; fiber 4g; cholesterol 238mg; iron 4mg; sodium 412mg; calcium 83mg.