My youngest sister can cook. Truly. We’re out in Indiana for the weekend visiting her and her husband while they’re on spring break from college, and she’s already whipped up 2 delicious meals in their tiny (adorable) apartment kitchen. When I say tiny kitchen, I mean TINY kitchen. Here’s proof that it doesn’t matter how big or small your culinary workroom is, and it doesn’t matter how many fancy schmancy appliances you do (or don’t) have… you can still produce killer dishes on a budget that will give your favorite restaurants a run for their money. Case in point — spinach and tomato eggs benedict.
Watching my sister as she diced Canadian bacon on their little expandable counter rig, simmered water on their half-sized stovetop, meticulously assembled each of these beautiful little “sandwiches” and served each of us with an excited smile and steaming cup of coffee was truly heartwarming for me as her oldest sister. I’ve only been married about 2 years longer than her, so the idea of sharing recipes and moments like this in our tiny apartments, rentals, and eventually our own homes someday just makes me happy. Happy and fuzzy.
I’ve never had eggs benedict prior to the breakfast my sister made us this morning, but if the rest of the eggs benedicts out there are even half as good as these were, I think it’s safe to say I have a new favorite AM dish. The fresh, ripe tomato, spinach and savory hollandaise combined with juicy diced Canadian bacon and shallots, topped with a poached egg is just wonderful. If you’re looking for flavor and texture perfection, the gang’s all here!
There’s something so special about sharing recipes with family. What recipes hold meaning for you in your family? Do you have any new or old “sister recipes” that have become favorites?
For more of my sister’s recipes, follow her brand new page on Facebook, The Kuehl Kitchen! There’s not much on there yet but there will be soon! You will LOVE trying out her dishes.
Spinach & Tomato Eggs Benedict
2 tbsp. mayonnaise
2 1/2 tsp. dijon mustard
1 tsp. lemon juice
1 pinch cayenne pepper
1 tbsp. warm water
4 large eggs
1/4 cup white vinegar
water for boiling
1 tbsp. extra virgin olive oil
6 slices of Canadian bacon, diced
1 shallot, thinly sliced
a few handfuls of fresh baby spinach
freshly ground black pepper
1 large tomato, thickly sliced (you’ll need 4 slices)
2 English muffins (halved)
1. For The Hollandaise
Combine mayonnaise, 1 tbsp. warm water, mustard, lemon juice and cayenne pepper in a food processor. Pulse to combine, set aside in a small bowl.
2. For The Eggs
Fill a deep & wide pot (deep enough to cover mugs with the pot lid) with about 3 inches of water, add the vinegar to the water, bring to a boil and reduce to a low simmer.
Crack 1 egg into each of the 4 mugs and gently place the mugs into the pot of simmering water. Cover the pot and poach the eggs for 3-5 minutes or until the egg whites are cooked through.
3. For the Rest
While the eggs are poaching, heat olive oil in a large non-stick frying pan over medium/high heat. Add Canadian bacon and shallots, stirring frequently until golden — about 4 minutes.
Remove pan from heat and stir in baby spinach for about 2 minutes, until it begins to wilt.
Season to taste with pepper and cover with tin foil to keep warm. Set aside.
Toast the English muffins either in a toaster or under the broiler for 5 minutes until golden.
4. Assembling the Egg Benedict
Put a scoop of Canadian bacon & shallots on a toasted slice of English muffin, add a few leaves of wilted baby spinach, drizzle with hollandaise sauce and add a thick slice of tomato.
Carefully remove mugs from the pot of water, gently scoop out the eggs and top each prepared English muffin with 1 egg.