Poached Eggs a la Melinda (my version of Benedict) Recipe

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Poached Eggs a la Melinda (my version of Benedict)

This proved to be delicious and fun. It does require appropriate timing, but I'll tell you exactly what I did. Maybe you have better ideas.

I'm not especially addicted to english muffins which is the traditional Eggs Benedict ingredient. I do love a good slice of dense, whole grain bread, but only occasionally have it around. Probably a good thing or I might eat this more often :) I also almost never have ham around (another traditional benedict ingredient), however I do often have prosciutto and have greens in the garden year round. So, my take on Eggs Benedict...

2 fresh large organic eggs
1 fresh large organic egg yolk
2 slices whole grain bread
3 tbl butter
1 1/2 - 2 tsp fresh lemon juice
1/2 tsp water
1/8 tsp cayenne
1 tbl vinegar
4 handfuls fresh greens
5 - 6 medium sized crimini mushrooms, sliced
2-3 tbl minced shallot or onion
2 slices prosciutto, chopped
Olive Oil
Kosher salt & black pepper to taste

I make my toast in the oven, but for a foolproof method, use your toaster. Turn on broiler for toast (or heat oven to warm)
In a small double boiler, melt butter
Make toast and place in oven on a plate to keep warm (if using the broiler for your toast, remove toast to a plate, turn off broiler and place plated toast back in the oven with the door ajar to keep toast warm)
While butter melts heat a small sauté pan with olive oil over medium heat - when hot add minced shallot
When shallot is translucent, add sliced mushrooms and some salt
Cook until mushrooms are tender - add fresh greens and prosciutto
Cook until greens are wilted and taste to adjust seasoning - cover and place in warm oven or on the stove to keep warm
Add lemon juice, cayenne and water to the egg yolk then add mixture to the melted butter
Whisk until thickened and creamy - remove pan from heat, but leave the double boiler intact so sauce remains warm over the water
Bring a pot of water to a boil, reduce heat and wait until the water is moving just slightly on the surface - sort of a simmer
Add vinegar to the water
Break one whole egg into a cup and begin stirring the water in one direction - this will keep your yolk and white together when you add it to the water - add egg gently by tipping cup into the swirling water
Time the egg for 2 1/2 - 3 minutes
Remove to a paper towel to blot excess water
Break the second egg and repeat the steps above to begin cooking and timing
Remove the plate from the oven and place half the spinach mixture on top of each toast slice
Place first egg onto one toast slice
Remove second egg when done and blot with paper - place onto second toast slice
Divide sauce evenly and serve immediately

Questions about this recipe?