Thursday, September 20, 2007

Eggs Benedict Florentine with Creamy Butter Sauce

Tonight we made Eggs Benedict Florentine with Creamy Butter Sauce. Basically it's a lower-fat version of eggs benedict, with a lower-fat hollandaise-ish sauce, and some spinach to fancy it up. And it worked very nicely. We liked it a lot. Changes: didn't bother with the clarified butter (ghee) because we were making such a small quantity of it anyway, used veggie bacon instead of Canadian, and I got tired of measuring the temperature of the sauce so I just guessed. It worked out fine, but I think you're supposed to measure it for health reasons. Oh well.

If you care about the clarified butter recipe, look it up on cookinglight.com. Otherwise, just sub some regular butter.

Oh and this is a make-again. Good for brunches and Saturdays and weeknights.

Eggs Benedict Florentine with Creamy Butter Sauce
from Cooking Light, January 2007

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

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.

Yield: 8 servings

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