Name: Mushroom & Spinach Eggs Benedict
Prep time: 45 min
Cook time: 45 min
Yield: 6
Ingredients: 12 slices pancetta -; 2 tablespoons butter -; 4 cups sliced assorted fresh mushrooms -; 2 shallots, chopped -; 2 garlic cloves, minced -; 1/4 cup balsamic vinegar -; 16 cups fresh spinach -; 1/4 teaspoon pepper -; 1/8 teaspoon salt -; 1 tablespoon white vinegar -; 12 large eggs -; HOLLANDAISE SAUCE: -; 3 large egg yolks -; 1/4 cup water -; 2 tablespoons lemon juice -; 1 cup butter, melted -; 1/4 teaspoon salt -; 1/8 teaspoon pepper -; 6 English muffins, split and toasted -; Minced chives -

Recipe information

Cooking:

45 min.

Servings per container:

Source:

More details

Ingredients for - Mushroom & Spinach Eggs Benedict

1. 12 slices pancetta -

2. 2 tablespoons butter -

3. 4 cups sliced assorted fresh mushrooms -

4. 2 shallots, chopped -

5. 2 garlic cloves, minced -

6. 1/4 cup balsamic vinegar -

7. 16 cups fresh spinach -

8. 1/4 teaspoon pepper -

9. 1/8 teaspoon salt -

10. 1 tablespoon white vinegar -

11. 12 large eggs -

12. HOLLANDAISE SAUCE: -

13. 3 large egg yolks -

14. 1/4 cup water -

15. 2 tablespoons lemon juice -

16. 1 cup butter, melted -

17. 1/4 teaspoon salt -

18. 1/8 teaspoon pepper -

19. 6 English muffins, split and toasted -

20. Minced chives -

How to cook deliciously - Mushroom & Spinach Eggs Benedict

1. Stage

In a large skillet, cook pancetta over medium heat until crisp. Remove with a slotted spoon; drain on paper towels.

2. Stage

In same skillet, melt butter. Add mushrooms and shallots. Cook and stir over medium heat until tender. Add garlic; cook 1 minute longer. Stir in balsamic vinegar. Bring to a boil; cook until liquid is almost evaporated. Add spinach, pepper and salt; cook until spinach is wilted.

3. Stage

Place 2-3 in. water in a large skillet with high sides; add vinegar. Bring to a boil; reduce heat and simmer gently. Working in batches, break cold eggs, one at a time, into a custard cup or saucer; holding the cup close to the surface of the water, slip each egg into water.

4. Stage

Cook, uncovered, until whites are completely set and yolks are still soft, about 4 minutes.

5. Stage

In a double boiler or metal bowl over simmering water, constantly whisk egg yolks, water and lemon juice until mixture reaches 160° or is thick enough to coat the back of a spoon. Reduce heat to low. Very slowly drizzle in warm melted butter, whisking constantly. Whisk in salt and pepper.

6. Stage

With a slotted spoon, lift eggs out of water. On each muffin half, layer pancetta, mushroom mixture and an egg; spoon sauce over top. Sprinkle with chives. Serve immediately.