I had quite a bit of sauce left over from the eggs florentine recipe I made yesterday afternoon. Since I don't want to let it go to waste, I wanted to make brunch with the leftover sauce. So I went for the next closest thing... Eggs Benedict. But substituting the traditional Hollandaise sauce with the mornay sauce I had left over. Is it still called Eggs Benedict if you don't have it with Hollandaise sauce ?! Not too sure about that one. Anyone ?
Anyways, here's the recipe for my non-so-traditional take on eggs benedict.
Eggs Benedict a La Astrogirl
(with spanich & béchamel mornay sauce)
- 2 tablespoon white wine vinegar
- 1 teaspoon of salt
- 4 large free range eggs
- 2 large pieces of lightly buttered bread (toasted)
- 4 slices of bacon
- 1 batch of warm mornay sauce (originally hollandaise sauce)
- 1 bunch of boiled spinach (optional - i had some leftover from yesterday)
- Bring a medium-size pan with water (about 3 inches) to the boil and add the vinegar & salt. Break the eggs into separate small bowls.
- Gently slide in the eggs from the bowl into the water. Place a lid on top of the pan and turn the heat off. Leave lid on for about 2-3 minutes. The eggs will set into a neat round shape. Remove with a slotted spoon. Hold the spoon above the pan for a couple of seconds to let any water clinging to the egg drain off.
- Butter the toast, place two slices of bacon on top, add boiled spinach, then top with two eggs. Spoon over the remaining sauce and serve at once.