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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?
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