Wednesday, May 04, 2005

Eggs Benedict Florentine with Creamy Butter Sauce

Eggs Benedict Florentine with Creamy Butter Sauce (Adapted from CL)

For the sauce

1 tablespoon cornstarch
1/2 cup water
1/3 cup buttermilk
2 large eggs
2 tablespoons Clarified Butter
1/2 teaspoon salt

For the eggs

2 teaspoons butter
1 garlic clove, minced
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
5 large eggs
4 large egg whites

For assembly

6 cups trimmed fresh spinach
8 English muffins, split and toasted
8 slices Canadian bacon, each cut in half
fresh ground black pepper

To make the sauce

Add cornstarch into the top portion of a double boiler.

In a small bowl, whisk together water, buttermilk and 2 eggs. Whisk egg mixture into the cornstarch. Cook over simmering water until thick and the mixture reads at least 160 degrees - about 7-9 minutes; be sure to stir constantly. Add in clarified butter and salt - stir to combine. Remove from heat and cover to keep warm.

To make the eggs

In a large skillet, heat butter over medium. Add garlic to pan and cook until fragrant - about 1 minute.

In a medium bowl, whisk together salt, pepper, eggs and egg whites. Pour the egg mixture into pan and cook just until set - about 5 minutes. Remove and set aside.

For the assembly

Add spinach to a large skillet and heat over medium-high - cook until slightly wilted, about 4 minutes.

Set 2 toasted muffin halves on each plate. Place a halved Canadian bacon slice on each muffin half. Scoop a rough 1/4 cup cooked egg mixture on each serving. Top each serving with about 1/4 cup wilted spinach. Pour about 2 tablespoons worth of the sauce over each serving. Season with fresh ground pepper to taste.

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