Creamed Spinach Eggs Benedict
Elevate your brunch game with this luxurious Creamed Spinach Eggs Benedict recipe, a decadent twist on the classic favorite. Picture perfectly toasted English muffins layered with velvety creamed spinach seasoned with hints of garlic and nutmeg, topped with delicately poached eggs and a rich drizzle of hollandaise sauce. The earthy spinach cream adds depth, while the luscious yolk and buttery hollandaise sauce create an indulgent flavor explosion. This dish, garnished with fresh chives for a pop of color, is an elegant, crowd-pleasing centerpiece perfect for weekend mornings or special occasions. Quick to prepare in just 35 minutes, this recipe delivers restaurant-quality perfection right in your kitchen.
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Recipe Information
Ingredients
- 200 grams Fresh spinach leaves
- 4 tablespoons Butter
- 2 cloves Garlic
- 100 milliliters Heavy cream
- 0.25 teaspoons Nutmeg
- 1 teaspoons Salt
- 0.5 teaspoons Black pepper
- 4 English muffins
- 4 Eggs
- 2 tablespoons White vinegar
- 200 milliliters Hollandaise sauce
- 1 tablespoon Chives (optional garnish)
Instructions
In a large skillet, melt 2 tablespoons of butter over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
Add the fresh spinach to the skillet and cook until wilted, about 3-4 minutes.
Stir in the heavy cream and season with nutmeg, salt, and black pepper. Let it simmer for 2-3 minutes until slightly thickened. Remove from heat and set aside.
Toast the English muffins until golden brown and place them on serving plates.
To make poached eggs, heat a medium-sized pot of water to a gentle simmer and add the white vinegar. Crack each egg into a small bowl and slide them one at a time into the simmering water. Cook for 3-4 minutes for a soft yolk, then remove with a slotted spoon and gently pat dry with a paper towel.
Top each English muffin half with a generous spoonful of the creamed spinach.
Place a poached egg on top of the spinach layer.
Drizzle warm hollandaise sauce over the eggs.
Garnish with chopped chives, if desired, and serve immediately.
Nutrition Facts
Calories |
778 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.7 g | 77% | |
| Saturated Fat | 30.7 g | 154% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 494 mg | 165% | |
| Sodium | 1215 mg | 53% | |
| Total Carbohydrate | 46.6 g | 17% | |
| Dietary Fiber | 5.4 g | 19% | |
| Total Sugars | 6.9 g | ||
| Protein | 14.0 g | 28% | |
| Vitamin D | 2.3 mcg | 11% | |
| Calcium | 134 mg | 10% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 395 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
