Eggs Sardou
 
Prep time
Cook time
Total time
 
Author:
Serves: 2
Ingredients
  • For the Creamed Spinach
  • 1 Tbsp of Butter
  • 1 Garlic Clove
  • 1 Tbsp All Purpose Flour
  • ¾ Cup Whole Milk
  • 3 C of Spinach
  • Pinch of Salt and Pepper for Taste
  • For the Pan Seared Asparagus
  • ½ bunch of asparagus
  • 2 Tbsp Olive Oil
  • Pinch of Salt and Pepper for Taste
  • For the Benedict
  • 2 slices of Canadian Bacon
  • 2 Whole Wheat English Muffins
  • 1 Tbsp Butter
  • Green Onions (chopped for garnish)
  • Salt and Pepper for Taste
  • For the Poached Eggs
  • 2 Large Eggs
  • 1 tsp salt
  • 2 tsp white vinegar
Instructions
  1. Start with the creamed spinach. Melt the butter in a saucepan over medium heat and add garlic. Add Flour and stir constantly until mixture starts to brown. Continue stirring and add the milk. Lower heat and let simmer for ~5 minutes or until mixture thickens. Add Spinach to the mixture and cook until wilted. Remove from heat
  2. Next move onto the asparagus next. Heat the olive oil in a separate saucepan on medium heat. Add asparagus, salt, and pepper and toss in the oil. Cook until desired tenderness.
  3. While the asparagus is cooking, put the English muffins in a toaster and brown the Canadian bacon in a small pan. Once the English muffins are toasted spread the butter on both muffins. Then spread the creamed spinach mixture on both muffins and place the asparagus on top of the spinach mixture when done the cooking.
  4. Now onto the poached eggs (way easier than it looks). In a sauce pan add 1.5 inch of water and bring to a boil. Add salt and vinegar and stir in the same direction until a whirlpool effect starts. Crack the eggs in a separate bowl and add eggs one at a time while the water is swirling around the pan. The whirlpool effect keep the egg white from spreading out all over the pan. Cover the pan, turn off the heat and let the eggs sit for 5 minutes (don't lift the lid to peek or poke the eggs during this time). Use a slotted spoon to scoop the eggs out and place on top of the English muffins.
  5. Use either store-bought or homemade hollandaise sauce and drizzle on top of the poached eggs. Top it all off with chopped green onions and salt/pepper for taste.
  6. Enjoy!
Recipe by Sana Nutrition and Wellness at https://sananutritionandwellness.com/eggs-benedict-with-spinach-and-asparagus/