Eggs Benedict With Spinach – a delicious recipe with butter, baby spinach, ham, white wine vinegar, eggs, English muffins. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
Melt 1 tbsp of the butter in a medium skillet on medium heat. Add spinach and cook, stirring, for 2-3 mins, until wilted. Transfer to a plate and cover to keep warm.
2
Melt remaining 1 tbsp butter in same pan on medium heat. Add ham and cook for 1-2 mins each side, until golden. Keep warm in pan.
3
Half-fill a saucepan with water, add vinegar and bring to a boil on high heat. Reduce heat to low and simmer very gently. Slide eggs one by one in into the water and cook for 2-3 mins, splashing with hot water, until the whites have set and yolks are still runny.
4
Arrange toasted muffins on plates. Top with ham and spinach. Remove eggs from water with a slotted spoon. Drain and place on spinach. Drizzle with Hollandaise sauce and finish with a grinding of cracked black pepper.
391
kcal
Calories
29
g
Fat
4
g
Carbs
32
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 2 tbsp butter, 3 oz baby spinach leaves, 4 slices ham, 1 tbsp white wine vinegar, and more.
Yes, Eggs Benedict With Spinach falls under the Breakfast category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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