EGGS BENEDICT WITH SPINACH RECIPE BY TASTY
Here's what you need: english muffin, butter, eggs, olive oil, fresh spinach, canadian bacon, chive, egg yolks, lemon juice, salt, cayenne, butter
Provided by Alix Traeger
Categories Breakfast
Yield 2 servings
Number Of Ingredients 12
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!
Nutrition Facts : Calories 799 calories, Carbohydrate 16 grams, Fat 71 grams, Fiber 1 gram, Protein 24 grams, Sugar 1 gram
FRESH SPINACH AND ROASTED-GARLIC CUSTARDS
Provided by Alfred Portale
Categories Milk/Cream Food Processor Egg Garlic Side Bake Vegetarian Spinach Bon Appétit Sugar Conscious Kidney Friendly Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 325°F. Butter six 3/4-cup ramekins or custard cups and place in 13x9x2-inch metal baking pan. Fill large bowl with ice and water. Bring cream to simmer in medium saucepan. Remove cream from heat. Add spinach, salt, and white pepper and stir until spinach wilts, about 1 minute. Place saucepan over ice water; stir to cool mixture quickly.
- Pour cooled spinach mixture into blender; add eggs and roasted garlic . Blend until spinach is pureed and custard is smooth. Divide custard among prepared ramekins. Pour enough hot water into pan to come halfway up sides of ramekins.
- Bake custards until gently set in center, turning pan after 30 minutes, about 55 minutes total. Do ahead Can be made 1 day ahead. Cool custards in water. Remove from water, cover, and chill. Rewarm custards 2 at a time, uncovered, about 1 minute in microwave at 50 percent power.
- Cut around custards to loosen and turn out onto plates. Drizzle with extra-virgin olive oil and serve.
SPINACH SQUARES HOLLANDAISE APPETIZERS
I found these in my roommates Better Homes and Gardens All-Time Favorite Casserole recipes, published in 1977. This is for a crowd.I love Hollandaise and spinach... mmmm.
Provided by College Girl
Categories Thanksgiving
Time 1h
Yield 6 cups, 24 serving(s)
Number Of Ingredients 9
Steps:
- Cook frozen spinach according to package directions; drain well. Cook chopped onion in butter or margarine till onion is tender but not brown.
- Combine beaten eggs and milk. Add bread crumbs, ham, cooked onion, spinach, and seasoning salt; mix well. Spread evenly in a 12 by 7 1/2 by 2" baking dish.
- Bake, uncovered, at 350°F till set. 40 to 45 minutes.
- Meanwhile, prepare hollandaise sauce mix according to package directions; stir in chopped hard-cooked eggs.
- To serve, cut casserole into squares; spoon sauce over each serving.
Nutrition Facts : Calories 115.1, Fat 6.9, SaturatedFat 2.9, Cholesterol 91.9, Sodium 144.4, Carbohydrate 4.6, Fiber 1.2, Sugar 0.6, Protein 9.1
SPINACH CUSTARD
Make and share this Spinach Custard recipe from Food.com.
Provided by evelynathens
Categories Spinach
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F.
- Butter a 12 x 8 x 2 inch baking dish.
- Whisk eggs until foamy and add cream, oregano, nutmeg, salt, basil, crumbled rosemary and pepper.
- Saute onion in oil until soft and let cool 10 minutes.
- Add onion to egg mixture with spinach, breadcrumbs and Parmesan.
- Combine well.
- Pour into baking dish and bake for 1 hour or until firm and lightly-browned.
Nutrition Facts : Calories 580.3, Fat 40.2, SaturatedFat 22.7, Cholesterol 327.5, Sodium 1242.2, Carbohydrate 34.4, Fiber 2.6, Sugar 4.7, Protein 21
SPINACH SFORMATO
This dish was inspired by my trips to the Tuscan countryside, where I tasted freshly pressed olive oil. Spinach is a great vehicle for olive oil; together, they create a light, versatile vegetable custard for any occasion.
Provided by Michael Tusk
Categories side-dish
Time 1h15m
Yield 6 servings
Number Of Ingredients 10
Steps:
- This step can be done in advance.Preheat the oven to 375 degrees F. Grease 6 individual muffin liners or ramekins, place in a larger baking dish and set aside.In a small (3-quart) saucepan, melt the butter over low heat. Add the flour to the melted butter and mix until the flour is evenly absorbed. Continue to stir and cook the bechamel sauce base, until the flour begins to thicken and bind with the butter, about 1 to 2 minutes. Using a whisk, slowly add the cold milk, a little at a time, until all the milk has been incorporated. Bring the sauce to a simmer, and cook for 10 minutes. Remove from the heat, cover the surface of the bechamel sauce with plastic wrap, and allow to cool slightly.
- Heat a large saute pan over medium heat and add a tablespoon of the olive oil.Add the spinach and sauté quickly until tender, about 1 minute. Season the spinach to taste, usually a scant 1/2 teaspoon, remove from the saute pan, spread out on paper towels and cool to room temperature. Squeeze the spinach gently to remove any excess water.Blend the remaining olive oil, béchamel sauce, parmesan cheese, 1 teaspoon salt, eggs and egg yolk, and spinach until very smooth. Fill the prepared liners 3/4 full with the batter. Pour hot water into the baking dish, filled to 2/3 of the way up the custards. Place the larger baking dish on the lower rack in the oven. Bake for 40 minutes. The custards are cooked when a toothpick or cake tester inserted into the center comes out clean.
- Run a knife around the edge of the sformato and invert or unmold onto a small plate. Serve with your best-quality extra virgin olive oil and freshly grated Parmesan cheese.
HOLLANDAISE SAUCE
Make and share this Hollandaise Sauce recipe from Food.com.
Provided by Bev I Am
Categories Sauces
Time 5m
Yield 3/4 cup, 2 serving(s)
Number Of Ingredients 5
Steps:
- Place all ingredients, except butter, into a double boiler.
- Stir until mixture begins to thicken.
- Remove from heat; stir in butter.
- Serve over broccoli or spinache souffle.
- This will not curdle and may be kept in the refrigerator.
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