Spinach & Tomato Eggs Benedict

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.

Spinach & Tomato Eggs Benedict - offbeat + inspired

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.

Spinach & Tomato Eggs Benedict - offbeat + inspired

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!

Spinach & Tomato Eggs Benedict - offbeat + inspired

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
Serves 4

The Hollandaise

2 tbsp. mayonnaise
2 1/2 tsp. dijon mustard
1 tsp. lemon juice
1 pinch cayenne pepper
1 tbsp. warm water

The Eggs

4 large eggs
1/4 cup white vinegar
water for boiling
4 mugs

The Rest

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.

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Comments

  1. Stunning photos! The colors are gorgeous and so edible. Mmmmmm……

  2. Thank you!! :D

  3. looks tasty!

  4. …and here I am eating my toast and jelly like a shmuck!

  5. Nummmm! I’ve never had eggs benedict either, but will give this a try for sure…maybe with a fried green tomato :)

  6. Yum and tasty!!! I love eggs benedict! I could hollandaise sauce by the gallon. This version looks delicious!

    • Tiffany | offbeat + inspired says:

      Oh my gosh I know. This was my first time having hollandaise as well! I LOVED it.

  7. Oh my goodness. You think it’s ok to eat this for lunch?!

  8. Wow! Eggs Benedict is my absolute favorite!! I love the the twist you put on it!

    • Tiffany | offbeat + inspired says:

      Thanks on behalf of sis!! :D I’ll have to try more eggs benedicts to see how these compare, but they truly were amazing!

  9. Sounds like you had a lovely time with your sister…this looks delish!

  10. make those eggs scrambled and you are talking my language! i am dying for one now…seems a bit late though. :)

  11. Yums.

    The end.

  12. That is the most beautiful poached egg I’ve ever seen.

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