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Artichoke & Spinach Eggs Benedict

This recipe is presented by Eggland’s Best Eggs Benedict, a brunch favorite, fuses with the popular appetizer of spinach-and-artichoke dip for a special, decadent morning-style meal. When choosing an artichoke, look for tightly packed leaves. A few black spots are fine because the artichoke has an enzyme that causes blackening as soon as it makes contact with air.

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Healthy spinach recipes (including what goes well with spinach)

The recipe can be found in this article

Healthy spinach recipes (including what goes well with spinach)

Ingredients

number of servings
1
  • 1 envelope hollandaise sauce mix Added to
  • 4 medium artichokes Added to
  • 4 large eggland's best eggs Added to
  • 1 tablespoon green onion, chopped Added to
  • 2 tablespoon butter Added to
  • 2 tablespoon whole-wheat flour Added to
  • 1 Cup half-and-half cream Added to
  • 1 Package frozen, chopped spinach, thawed and squeezed dry Added to
  • 2 teaspoon lemon juice Added to
  • 0.125 teaspoon salt Added to
  • 0.125 teaspoon ground black pepper Added to
  • 3 tablespoon parmesan cheese, shredded Added to
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Directions

45 min.
1. Step

Prepare the sauce mix according to the package directions. Set it aside and keep warm.

2. Step

Using a sharp knife, cut the stems from the artichokes. Remove and discard the outer leaves, leaving each artichoke bottom exposed. Cut off the tops 1/ in. above the artichoke bottoms and discard.

3. Step

With a grapefruit spoon, carefully remove the fuzzy centers and discard.

4. Step

Place the artichoke bottoms in a large saucepan; add 1 in. of water. Bring to a boil. Reduce heat, cover, and simmer for 15 to 20 minutes or until tender.

5. Step

Place 2-3 inches of water in a large skillet with high sides. Bring to a boil; reduce heat and simmer gently.

6. Step

Break the 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 the water.

7. Step

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

8. Step

Meanwhile, in a large skillet, sauté the green onion in butter until tender. Stir in the flour until blended. Gradually add the cream and bring to a boil. Cook and stir for 1-2 minutes or until thickened.

9. Step

Add the spinach, lemon juice, salt, and pepper; heat through. Remove from the heat and stir in the cheese until melted.

10. Step

With a slotted spoon, lift each egg out of the water.

11. Step

On each artichoke bottom, place 1/3 cup of the spinach mixture, a poached egg, and 1/3 cup of the sauce.

12. Step

Sprinkle with paprika and serve immediately.

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