food
New Eggs Benedict*
Lighten things up by opting for smoked salmon over the traditional Canadian back bacon, layering it with sautéed spinach between the poached egg and English muffin, and doing away with the hollandaise entirely.
Ingredients (Serves 2-4)
| 1 tbsp | olive oil |
| 12 oz | washed baby spinach |
| ¼ cup | (1/2 stick) unsalted butter |
| 2 tsp | grated lemon zest |
| 2 tbsp | fresh lemon juice |
| 2 tbsp | chopped fresh chives, plus more for garnish |
| 2 | whole English muffins |
| 4 | large eggs |
| ¼ lb | sliced smoked salmon |
Instructions
- Heat a large skillet over medium-high heat.
- When hot, add olive oil, then add spinach in batches. Season with salt and pepper. Cook spinach, stirring with tongs, until completely wilted, about 5 minutes. Remove from heat and set aside.
- To make sauce, melt butter in a small saucepan over low heat. Remove from heat, stir in lemon zest, juice, and chives, and season with salt and pepper. Set aside.
- Separate and toast English muffins.
- Poach eggs.
- While eggs are cooking, place a quarter of spinach on each English muffin half, and place salmon over spinach.
- Lift eggs from water with a slotted spoon, and place on towel-lined plate.
- Top each portion with a poached egg, garnish with extra chives.
- Drizzle sauce over each egg and serve immediately.
Excerpted from Stonewall Kitchen Favorites by Jim Stott, Jonathan King and Kathy Gunst. Copyright © 2006 by Jim Stott, Jonathan King and Kathy Gunst. Excerpted by permission of Clarkson Potter, a division of Random House of Canada Limited. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
*Find this and other great recipes in…
Stonewall Kitchen Favorites
By Tyler Florence
Stonewall Kitchen Favorites is the recipes for the food we crave, updated for today’s tastes with ingredients such as fresh herbs, citrus zest, fresh ginger, and spices. To keep these dishes fresh for years to come, nearly every recipe includes up to a dozen “favorite variations". Complete with 125 irresistible recipes, 150 stunning full-color photographs.
*This recipe has been adapted from its original.
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kate writes:
You can make a zippy sauce to replace the hollandaise with some plain yogurt flavoured with horseradish and a bit of lemon juice or vinegar - I like to add a bit of pepper (to everything!)...
—posted April 11, 2009 at 9:56 a.m.
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