Karen's Eggs Benedict

Time to Cook: 
10 minutes
Time to Prepare: 
10 minutes
Number of Servings: 
2-4
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Valentine's Day calls for a special breakfast, and we at BC eggs are all over it. This version of a breakfast classic skips the rich ham and goes for something a little healthier-lean turkey and some fresh spinach greens add some great flavour (and nutrition!) to your breakast. Of course we couldn't help but drench the whole thing in blender hollandaise, which makes everything better. If you want to make things ahead, you can poach the eggs even the day before. To re-heat, boil some water in a kettle and pour a bit into a bowl. Slip an egg or two into the freshly boiled water and allow them to sit for about a minute before removing with a slotted spoon, draining, and using as usual. If you'd rather microwave the eggs go ahead, but be sure to poke the yolk a few times or you'll have exploding eggs in your oven!

A healthier take on eggs benedict

Ingredients

2 English Muffins, split

4 eggs

3-4 slices of deli roasted turkey meat

a handful or two of fresh spinach or spinach and arugula mix

Blender Hollandaise sauce


Directions

English muffins

1. Pre-heat your broiler. When it's good and hot, toast your English muffins under the broiler. I don't butter them, but you can if you wish. When they are toasted, remove them from the oven and set them aside. Top with the turkey meat. Don't put them under the broiler again quite yet.

poached eggs

2. Poach your eggs. If you aren't confident with poaching, you can also fry them. Drain the eggs on paper towel and set aside. While the eggs are cooking, make your blender hollandaise.

3. Place the English muffins topped with turkey under the broiler to heat them up. Remove from the oven, let cool slightly, and top with some of the spinach. Place an egg on top.

eggs benedict

4. Drizzle with warm hollandaise sauce. Dig in!