Ingredients:
10 ounces frozen spinach, thawed, wrapped in paper towel to dry
16 ounces heavy cream
1 lemons, juice of
salt
1/2 white onions, diced
2 cups butter
eggs
8 English muffins
8 slices Canadian bacon
1/8 cup white vinegar
1 teaspoon cayenne pepper
1/4 cup water
Directions:
Melt 1/2 stick butter over medium heat in skillet,add onion.Cook onion until transparent-NOT BROWN!Add heavy cream,spinach.Increase temperature to simmer.Allow to simmer for 20 minutes.
Melt 3 1/2 sticks butter.
Seperate 5 egg yolks.discard whites.
Place 5 yolks in blender, add lemon juice,vinegar,1/2 teaspoons salt,1 teaspoons cayenne pepper.Blend on high, add butter SLOWLY while blending until thick. Add water if too thick.Stand blender cup in sink of hot water to keep from thickening while cooling.
Poach eggs as needed.
Toast english muffins.
Heat canadian bacon.
Assemble benedict from bottom to top as follows:.
Muffin half.
Slice of canadian bacon.
Layer of creamed spinach.
Poached egg.
Gratuitous layer of hollandaise.
TIP:TO DECREASE COOKING TIME, USE MICROWAVEABLE EGG POACHER!
Servings: 8
Time preparation: 10 min.
Time total: 40 min.