Alli Cooks: Eggs Benedict Arnold

Eggs Benedict Arnold

editorial  note:

This is Logan – well, I’ve missed my first Monday entry for 2012, but it was due to a technical error although it’s been so busy with work lately that that’s only 83% true.

However, that means that it’s still mostly true.

Onto the wife’s entry:

———-

This weekend, as one would only expect from an Eggs Benedict Arnold, I betrayed the English (muffin) and defected from the French (mother sauce).

Eggs Benedict is one of my favorite brunch classics. Unfortunately, as this dish typically consists of an English muffin topped with ham, two poached eggs, and a whole lot of hollandaise sauce, it is low in fiber and high in saturated fat.

To make a healthier version, I substituted whole wheat toast for the English muffin and just a little bit of ricotta for the hollandaise. While I did use some lean ham for Logan, I removed it completely from mine, but did top both of our dishes with sautéed spinach and baby bella mushrooms. In lieu of your typical diner side dish of breakfast potatoes, I prepared a simple medley of strawberries, blueberries, pistachios, and cashews.

Eggs Benedict Arnold Recipe
One slice of whole wheat or multigrain bread
One egg
One small dollop of ricotta
Two cups chopped spinach (I used frozen)
A big handful of baby bella mushrooms, wiped over with a wet paper towel
1/2 clove garlic, minced
Salt and pepper

  • Sauté the spinach, mushrooms, and garlic over medium heat with just a little bit of butter until the spinach is wilted and the mushrooms are browned, about 5 minutes. Add salt and pepper to taste.
  • While the spinach and mushrooms are sautéing, toast the bread.
  • Once toasted, lightly smear the bread with ricotta.
  • Poach one egg or prepare the egg in any other style you prefer.
  • Place the spinach mixture on the toast and top with the egg. Sprinkle with salt and pepper.

I hope you all had a great weekend!

ingredients for Eggs Benedict Arnold

editorial  note 2:

I have nuthin to do with the puns.

location: Standing over Logan’s shoulder
mood: moody
music: waiting At the counter For the man To pour the coffee

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6 thoughts on “Alli Cooks: Eggs Benedict Arnold”

  1. I've used whole wheat english muffins to good effect. There's definitely a different flavor than the traditional english muffin, but I think the form works better for eggs benedict than the average slice of whole-grain bread would.

    I'm all in favor of spinach in the middle, though I'd probably try to grab a bag of fresh baby spinach at the store given the opportunity, and flash-sautee it at most. Another good alternative to the ham is a thick slice of tomato, grilled briefly, though the judges would also have accepted shredded and sauteed or roasted brussels sprouts.

  2. Ahhh brussels sprouts. That is a good reminder to try out a roasted brussels sprouts recipe that I found a couple of weeks ago.

  3. This sounds delicious! I bet the ricotta worked well; I would have never thought of that. I also like MHA's idea for the tomato. I'm marking this all down on my mental kitchen list!
    Have you tried any of the Ezekiel products? They make whole grain sprouted English muffins that are really good. Matt really enjoys their bread – he says it tastes like what he expects REAL bread used to taste like before we started processing and refining it all.

  4. I used to eat Ezekiel all the time as the organic store right by my old apartment sold it. Surprisingly, now living in NYC, I've been struggling to find it. But, I believe you can order online so I should get cracking on that. Thanks for telling me that there are Ezekiel English muffins! Thomas' whole wheat and multigrain muffins taste chemically to me so I shy away from them.

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