SAMPLE RECIPE: Eggs Benedict Florentine This honeymoon-inspired take on Eggs Benedict is a lighter version of the breakfast classic. And you can whip it up much faster than you think. INSTRUCTIONS: 1. In a large skillet over medium heat, heat the olive oil. 2. Add the spinach and sauté for 3 to 4 minutes, until wilted. Season with salt and pepper. 3. Place both halves of a toasted English muffin on each of two plates. Top with the cooked spinach. 4. In a deep skillet, bring 3 inches of water to a boil. Adjust the heat to keep the water gently simmering; add the vinegar. 5. Break one egg into a small bowl. Gently slide the egg into the simmering water. Repeat with three more eggs—you will have one left. 6. Poach the eggs for 3 to 4 minutes, until the egg whites are firm. Using a slotted spoon, remove the eggs, placing one on each of the spinach-topped English muffin halves. 7. In a blender, combine the yolk from the remaining egg with the mayonnaise, lemon juice, and water until smooth. 8. Gently spoon the sauce on top of the eggs. Serves 2 | Prep time: 5 minutes | Cook time: 10 minutes For the Sous Chef: While your chef is getting the spinach started, you can complete steps 3 and 4. Once the eggs are poaching, make the hollandaise sauce in step 7. INGREDIENTS: 1 Teaspoon Extra-Virgin Olive Oil 6 Ounces Fresh Spinach 2 English Muffins, Split and Toasted 1 Teaspoon White Vinegar 5 Eggs 3 Tablespoons Mayonnaise 1 Tablespoon Lemon Juice 2 Teaspoons Water
✔ Author(s): Kenzie Swanhart,Julien Levesque
✔ Title: The New Newlywed Cookbook: 100 Recipes for Every Couple to Cook Together
✔ Rating : 4.6 out of 5 base on (197 reviews)
✔ ISBN-10: 1641524448
✔ Language: English
✔ Format ebook: PDF, EPUB, Kindle, Audio, HTML and MOBI
✔ Device compatibles: Android, iOS, PC and Amazon Kindle
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