Tag Archives: benedict

Quick Eggs Benedict (or Florentine)

Friends, the world has completely changed since my last post. I’ve been trying to navigate this new temporary normal with my family as I know you are with yours. My daughter has been using my laptop most days for school. We just got a loaner from the school for her, so I might be able to get on here more frequently. But the craziness in this world is hard right now. The most stressful part of my week is menu planning and grocery shopping. It’s tough. I almost hesitate to share recipes right now since I know finding ingredients can be hard. I will do my best to provide timely content as much as possible right now. If you have any questions or issues I can help with, please reach out to me. I’d love to help if I can!

With all this time at home and everything topsy turvy, it is important to find things to celebrate. Small victories, random holidays, you name it. This Thursday is Eggs Benedict Day. Random? Sure. But why not? For once we have time to do these things.

Today’s recipe is a pseudo benedict. It should technically be called florentine since I included spinach. And it uses a make shift hollandaise sauce because 1) it is faster and 2) I don’t actually love traditional hollandaise. Hope this makes your week a little brighter!

Quick Eggs Benedict (Serves 1)

Quick Eggs Benedict

1 whole wheat English muffin or 1 slice of whole wheat bread
1-2 eggs
1 tablespoon skim milk
1 cup spinach
1 oz slice of ham
½ tomato, sliced
¼ cup shredded cheese or 1 slice of cheese
1 tbsp light mayo
½ teaspoon dijon mustard
dash lemon juice

1. Toast muffin or bread.
2. In a small skiller over medium heat, heat ham. Cut in half and place half on each half of muffin. Top with cheese.
3. In same skillet, saute spinach until wilted. Place on top of cheese. Place tomato slices on top of spinach.
4. Whisk together egg and milk. In same skillet, scramble egg until set. Place on top of spinach.
5. In a small bowl whisk together mayo, mustard, and just enough lemon juice to make it almost thin enough to pour. Drizzle sauce over eggs.

Recipe notes: The recipe has instructions for scrambling the egg. This is easier for splitting 1 egg over 2 halves of an English muffin. However, as pictured, you could also go for a more traditional poached egg. Alton Brown explains this process well here.

Nutritional information:

Calories: 396
Protein: 23 g
Fat: 20 g
Saturated fat: 8 g
Cholesterol: 221 mg
Carbohydrates: 34 g
Fiber: 6 g
Sodium: 804 mg

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Southwest Eggs Benedict

I’ve mentioned loving breakfast for dinner several times before. While I’m all for keeping it simple most of the time, every once and awhile it’s nice to do something a little nicer. Eggs benedict is the epitome of fancy breakfast for me, but I actually hate hollandaise. This avocado sauce is amazing. Enjoy!

Southwest Eggs Benedict (Serves 6 – 1 per person)

Southwest Eggs Benedict

½ cup white whole wheat flour
⅓ cup cornmeal
½ teaspoon baking soda
¼ teaspoon salt
¼ teaspoon pepper
¾ cups corn kernels
½ bell pepper, diced
1 green onion, diced
1 garlic clove, minced
1 large egg
½ cup skim milk
1 tablespoon olive oil
1 ripe avocado
1 lemon, juiced
⅓ cup hot water
2 tablespoons olive oil
¼ teaspoon pepper
6 slices bacon, cooked
2 large tomatoes, sliced
6 eggs, poached

1. Preheat oven to 425.

2. In a bowl, combine flour, cornmeal, soda, salt, pepper, corn, bell pepper, green onion, and garlic. Add egg, milk, and 1 tablespoon olive oil. Mix until just combined.

3. Line a baking sheet with parchment paper. Spoon about ⅓ cup of batter in rounds spaced apart on baking sheet. Bake for 15-20 minutes until golden. Set aside.

4. Combine avocado, lemon juice, water, 2 tablespoons olive oil, and pepper in a food processor. Process until smooth. Add more water if needed to thin to desired consistency.

5. To serve, put 1 slice bacon and 2 tomato slices on top of a corn cake. Put a poached egg on top of that. Spoon avocado sauce over the top.

Nutritional Information (Amount per serving):

Calories: 419
Protein: 15 g
Fat: 29 g
Saturated Fat: 7 g
Cholesterol: 236 mg
Carbohydrates: 26 g
Fiber: 5 g
Sodium: 488 mg

Recipe source: slightly adapted from How Sweet Eats

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