Eggs Fairlee
Elevate your brunch game with 'Eggs Fairlee,' a decadent twist on classic eggs Benedict. This recipe layers toasted English muffins with creamy, Parmesan-infused sautéed spinach and perfectly poached eggs, all draped in a rich, velvety cheddar cheese sauce. Featuring fresh, wholesome ingredients and a delicate balance of flavors, this dish is both comforting and indulgent. Whether you're hosting a weekend brunch or treating yourself to a gourmet breakfast, Eggs Fairlee is a surefire crowd-pleaser that promises to impress. Simplify your morning routine with this 35-minute recipe that combines elegant presentation with irresistible taste.
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Recipe Information
Ingredients
- 4 pieces Large eggs
- 2 pieces English muffins
- 2 tablespoons Unsalted butter
- 4 cups Fresh spinach
- 0.5 cups Heavy cream
- 0.25 cups Parmesan cheese, grated
- 0.5 cups Cheddar cheese, shredded
- 0.5 teaspoons Salt
- 0.25 teaspoons Ground black pepper
- 1 tablespoon White vinegar (for poaching)
- 8 cups Water (for poaching)
Instructions
Fill a medium saucepan or deep skillet with 8 cups of water and bring to a gentle simmer over medium heat. Add 1 tablespoon of white vinegar to the water to help the eggs hold their shape during poaching.
In another large skillet, melt 2 tablespoons of butter over medium heat. Once melted, add the fresh spinach and sauté until wilted, about 3–4 minutes. Stir in 0.5 cups of heavy cream, 0.25 cups of grated Parmesan cheese, salt, and pepper. Cook for another 2–3 minutes, then set aside and keep warm.
Split the English muffins in half and toast them until golden brown. Set aside on serving plates.
For poaching the eggs, crack one egg at a time into a small bowl or ramekin. Gently slide the egg into the simmering water. Poach each egg for 3–4 minutes, until the whites are fully set but the yolks are still runny. Remove with a slotted spoon and drain on a paper towel. Repeat with the remaining eggs.
In a small saucepan over low heat, melt the shredded cheddar cheese into the remaining heavy cream, stirring until smooth and creamy. This will serve as your savory cheese sauce.
To assemble, place a layer of creamy spinach on each toasted English muffin half. Top each with a poached egg. Drizzle the warm cheese sauce generously over the eggs.
Garnish with additional Parmesan cheese or a sprinkle of ground black pepper, if desired. Serve immediately and enjoy!
Nutrition Facts
Calories |
823 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.4 g | 74% | |
| Saturated Fat | 30.7 g | 154% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 501 mg | 167% | |
| Sodium | 1411 mg | 61% | |
| Total Carbohydrate | 48.1 g | 17% | |
| Dietary Fiber | 5.3 g | 19% | |
| Total Sugars | 6.7 g | ||
| Protein | 28.0 g | 56% | |
| Vitamin D | 2.3 mcg | 12% | |
| Calcium | 449 mg | 35% | |
| Iron | 6.7 mg | 37% | |
| Potassium | 178 mg | 4% | |
*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.
