Baby spinach and tomato eggs benedict recipe

Total time: 30 minutes

Prep time: 15 minutes

Cook time: 15 minutes

Yields 4 servings.


  1. Blender mustard-hollandaise sauce:
    • 2 Tablespoons light mayonnaise
    • 2 teaspoons whole grain mustard
    • 1 teaspoon lemon juice
    • Pinch of cayenne pepper
        2.  Eggs benedict

    • 1/4 cup white vinegar
    • 1 Tablespoon olive oil
    • 2 ounces Canadian bacon, cut into small chunks
    • 1 shallot, thinly sliced
    • 8 cups petite kale or baby spinach
    • Freshly ground black pepper
    • 2 whole wheat English muffins, split
    • 1 large tomato, cut into 4 slices
    • 4 large eggs

    1. Hollandaise sauce
    • Combine the mayonnaise, 1 Tablespoon warm water, mustard, lemon juice and cayenne pepper in a blender and process until combined.  Scrape out and set aside.  
         2. Eggs benedict

    • Fill a wide pot with about 3 inches of water and the vinegar.  Bring to a low simmer.
    • Heat the oil in a large nonstick skillet.  Add the Canadian bacon and shallots and cook, stirring frequently until golden about 4 minutes.  Add the baby spinach or kale, remove from heat and stir until the spinach or kale wilts, about 2 minutes.  Season with pepper.  Set aside and keep warm.  
    • Toast each english muffin in a toaster oven or under a broiler until lightly golden, about 5 minutes.  Top each with a tomato slice and toast until the tomato is just slightly warm, about 1 minute.  Top each muffin with the Canadian bacon-spinach/kale mixture.  
    • Crack each egg into a mug and slip into the simmering water.  Cook for about 3 to 5 minutes.  Remove with slotted spoon and place on each benedict.  Drizzle with hollandaise and serve.  
    271 calories per serving

    The next Healthy Meals in Minutes demonstration is January 20 at Dynamic Dimensions in Sulphur.  If you are interested in signing up, call 527-4261.