Eggs Benedict With Canadian Bacon And Spinach Recipes

EGGS BENEDICT WITH SPINACH RECIPE BY TASTY

Steps:

• Preheat oven to 400°F (200°C).
• In a sauté pan, heat the olive oil and add the spinach and a pinch of salt. Sauté until wilted. Set aside.
• Butter the English muffin and toast in the oven for 5-10 minutes or until brown.
• Heat a pot of water over medium heat. With a wooden spoon, swirl the water in the same direction.
• Quickly add the egg into the center of the swirling water, cover, and cook for 3-5 minutes or until egg white is set and yolk is still runny.
• Remove egg from water with a slotted spoon and set aside.
• In a blender, add the egg yolks and pulse for one minute. Add in the lemon juice, salt, and cayenne and run the blender. Slowly add in the melted butter and continue to blend until the mixture lightens in color. Add more melted butter for thinner consistency.
• Assemble the Benedict by layering the english muffin with the bacon, spinach, poached egg, and hollandaise sauce.
• Top with fresh chives.
• Enjoy!

EGGS BENEDICT CASSEROLE

Steps:

• Spray 9x13-inch baking dish with cooking spray.
• Whisk eggs, 2 cups milk, green onions, onion powder, and salt together in a large bowl until well mixed.
• Layer half the Canadian bacon in the prepared baking dish. Spread English muffins over meat and top with remaining Canadian bacon. Pour egg mixture over casserole. Cover baking dish with plastic wrap and refrigerate overnight.
• Preheat the oven to 375 degrees F (190 degrees C).
• Sprinkle casserole with paprika; cover with aluminum foil.
• Bake in preheated oven until eggs are nearly set, about 30 minutes; remove foil. Continue baking until eggs are completely set, about 15 more minutes.
• Whisk hollandaise sauce mix with 1 cup milk in a saucepan. Add margarine and bring to a boil, stirring frequently. Reduce heat to medium-low, simmer, and stir until thickened, about 1 minute. Drizzle sauce over casserole to serve.

BAKED EGGS WITH CANADIAN BACON, SPINACH, AND AGED CHEDDAR

Steps:

• Heat oven to 350 degrees F and arrange rack in middle. Butter 4 (6-ounce) ramekins and set aside.
• Melt 1 tablespoon butter in a large frying pan over medium heat. When it foams, add onion, season well with salt and freshly ground black pepper, and cook until softened, about 1 minute. Add spinach and cook until spinach is well wilted, about 2 minutes.
• Place ham on bottom of ramekins and top with spinach. Crack eggs into ramekins, place 1 tablespoon cream over each egg, and divide half of cheese evenly among ramekins.
• Put ramekins on a baking sheet and bake, rotating pan halfway through baking, until whites are just set but yolks are still runny, about 15 to 18 minutes.
• Meanwhile, spread remaining 2 tablespoons butter on 4 slices sourdough bread. Top with grated cheese and toast until golden brown. Serve eggs with toast.

CANADIAN BACON & RANCH EGGS BENEDICT

Steps:

• Beat eggs and 1/4 cup of the dressing with wire whisk until well blended; set aside. Spray medium skillet with cooking spray; heat on medium heat. Add egg mixture. Cook 3 min. or until eggs begin to set; stir. Cook an additional 2 min. or until eggs are thickened and no visible liquid remains, stirring occasionally. (Do not overstir.)
• Heat Canadian bacon as directed on package. Meanwhile, combine remaining 1/4 cup dressing and the milk in small microwaveable bowl. Microwave on HIGH 20 sec. or until heated through.
• Cut Canadian bacon slices in half. Place muffin halves, cut-sides up, on serving platter. Top each with 3 Canadian bacon slices. Cover evenly with the egg mixture, dressing mixture, tomatoes and parsley.

CLASSIC EGGS BENEDICT AND VARIATIONS

Steps:

• Sear the Canadian bacon in an 8-inch nonstick skillet over medium-high heat for about 1 minute per side.
• Split and toast the English muffin.
• Poach the eggs as directed on page 75.
• Arrange the muffin halves on a plate. Top each half with the bacon and then the poached eggs. Pour hollandaise sauce over the top and serve immediately.
• Trim and wash (several times) one bunch of spinach. Steam the spinach, squeeze it dry in a clean kitchen towel, and coarsely chop it with a sharp knife into 1/4-inch pieces. Before serving, sauté the spinach in 1 tablespoon unsalted butter. Add a little diced onion or garlic, if you like. Season the spinach with salt and pepper and substitute the spinach for the Canadian bacon.
• Substitute thin slices of smoked salmon for the Canadian bacon. Don't cook the smoked salmon as this will ruin its creamy texture and make it more like cooked salmon. For an additional variation, try Smoked Salmon Florentine by adding spinach (see above). The bright orange salmon is beautiful with the green spinach, the white egg, and the pale yellow hollandaise. Make sure the hollandaise isn't steaming hot when you pour it over the salmon or it will cook the salmon.
• Slice a firm green tomato into 1/4-inch-thick slices. Soak the slices for 5 minutes in buttermilk. Dredge the slices in yellow or white cornmeal seasoned with salt and pepper. To fry the tomatoes, put 1/2 cup vegetable oil in a cast-iron skillet and allow the oil to get good and hot (375°F), but not smoking. Fry the tomatoes on both sides for 2 to 3 minutes per side or until golden brown. Remove them from the pan and pat dry with paper towels. To place the poached eggs on the tomatoes, make an indentation in the tomatoes with a spoon for the eggs to sit in or they may roll off to the side.
• Similar variations are to substitute the fried green tomatoes for the Canadian bacon, to serve the fried green tomatoes in addition to the Canadian bacon, or to serve Fried Green Tomatoes Benedict with slab bacon.
• For a nice southern touch, substitute Bubby's Variation on Mr. Beard's Cream Biscuits (page 54), sliced in half, for the English muffins. Or, instead of hollandaise sauce, try Sausage Gravy (page 186).
• First make the Béarnaise Sauce (page 287). For the tenderloin, cut 1/2-inch-thick slices of raw beef tenderloin and season well with salt and pepper (we use very good sea salt, which makes all the difference). Heat a cast-iron skillet to smoking hot and add a very small amount of vegetable oil. Very quickly sear the tenderloin pieces, keeping them very rare. For medium rare, sear for 45 to 60 seconds on each side. Use the seared tenderloin in place of Canadian bacon and top with the béarnaise sauce.
• Substitute one-half fillet smoked trout, warmed for 1 minute in a toaster oven or broiler, for the Canadian bacon. Top with Béarnaise Sauce (page 287) instead of hollandaise.