Egg Benedict Floretine – SJ
Eggs Benedict with Tomato, Avacado, and Spinach
Equipment
- Egg poacher
Ingredients
Hollandaise Sauce
- 2 sticks butter
- 3 egg yolks
- 4 tsp lemon juice
- 1/4 tsp cayenne
- kosher salt to taste
Eggs Benny
- 8 large eggs
- 8 slices Pork roll
- 2 avocados
- 1 cup spinach
- 1 roma tomato
- 4 English muffins
- salt
- pepper
- garlic powder
Instructions
Hollandaise Sauce
- Place sauce pan in direct heat (use a stainless steel pot in side a larger stainless steel pot with water, and apply medium heat
- Melt butter completely then mix in egg yolks
- Mix in other ingredients, and continue to whisk until mixture thickens. If too much heat is applied directly the eggs will scramble, and if sauce is removed from heat for serving it may need to be heated up to regain liquid form
Eggs Benny
- Poach each eggs for about 5 minutes (depending on egg poacher) Goal is to reproduce a runny egg
- Sautee spinach and Pork roll, and add garlic powder salt and pepper
- Dice tomato and gently heat
- Toast English muffin and slice avocado, and then place pork roll, sliced avocado, followed by spinach and tomato. Finally place egg on top and lightly drizzle hollandaise sauce over entire meal.