Eggs benedict with Spinach and Asparagus

It’s Mother’s day weekend and when I think about brunch and when I think of brunch I think of the Eggs Sardou at Chez Zee,  my favorite brunch place here in Austin. These are the BEST eggs benedict you will EVER have, so I thought we would try to make a similar eggs benedict dish.  This delectable little dish is a perfect mix of loveliness and deliciousness, with the canadian bacon, hollandaise sauce and a few veggies, so it’s not only rich and delicious but a bit healthier too. We used pre-made hollandaise sauce to make it easier, but you can totally make your own, like THIS on from Julia Childs  Eggs Sardou is  definitely a decadent brunch dish, so be sure to savor every bit!

What are you doing for Mother’s Day?

Makes 2 Servings

Ingredients:

For the Creamed Spinach

• 1 Tbsp of Butter
• 1 Garlic Clove
• 1 Tbsp All Purpose Flour
• 3/4 Cup Whole Milk
• 3 C of Spinach
• Pinch of Salt and Pepper for Taste

For the Pan Seared Asparagus

• 1/2 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 inches 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 keeps 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!