EGGS BENNY
"For breakfast or brunch, EGGS BENNY is pure delight to the taste buds & easy to prepare! Since I seem to unable to make a proper hollandaise sauce and love Eggs Benedict, I've come up with this scrumptious creation that I've become totally addicted to! (And the sauce, so simple, can be used in a zillion ways!!)"
Provided by sharon flanagan
Categories Other Breakfast
Time 45m
Number Of Ingredients 13
Steps:
- 1. Have all ingredients close at hand and prepared (chopped etc as required)
- 2. In a sauce pot, medium low heat, melt butter and stir in the flour, blending well
- 3. Slowly add the milk and cream to the butter mixture in your sauce pot, whisking constantly to blend smoothly
- 4. Mix in the lemon juice and the ground cayenne pepper
- 5. Add the grated cheese (more cheese may be added for a cheesier flavour if desired. Keep in mind that the cheese will further thicken the sauce).
- 6. Do not allow the sauce to boil! You want a low simmer. Turn the temperature down as required.
- 7. Allow the sauce to cook and thicken to desired consistency. It will thicken as it sits.
- 8. Heat the ham slices by frying lightly, steaming or nuke.
- 9. Quickly steam/fry the spinach and shallots together and heat thoroughly (if you have not already done so)
- 10. To plate: set out 1/2 English muffin on each plate. Top each with a ham slice, 1/4 - 1/2 cup of spinach and a poached egg on top. Spoon sauce over the top of your egg (with a bit extra for 'dipping'!) Serve hot with pepper for those that want it.
- 11. TIP: Keep a warmed oven on the ready to stow your items before plating them.
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