08 June 2009

Eggs Benedict

Its a public holiday in Sydney today. Which means.. A) We get to sleep in... and.. B) I actually get to spend sometime in the kitchen (on a weekday) to make some breakfast brunch.

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 & b├ęchamel mornay sauce)



Ingredients:
  • 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)

  1. 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.
  2. 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.

  3. 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.


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