Eggs Benedict with Dill Sauce

Name: Eggs Benedict with Dill Sauce
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 servings.
Ingredients: 1 tablespoon butter; 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry; 1/4 teaspoon salt; Dash ground nutmeg; 1 package (6-1/2 ounces) garlic-herb spreadable cheese; 3 ounces cream cheese, softened; 1/4 cup white wine or chicken broth; 1 tablespoon snipped fresh dill or 1 teaspoon dill weed; 1 tablespoon white vinegar; 4 large eggs; 2 English muffins, split and toasted; 1/3 cup sun-dried tomato spread; 1 jar (2 ounces) diced pimientos, drained; 4 fresh dill sprigs

Here's an extra special way to make Eggs Benedict— this recipe has all the richness but the sauce is much easier to make than a traditional Hollandaise.—Mary Louise Lever, Rome, Georgia

Ingredients

1 tablespoon butter
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1/4 teaspoon salt
Dash ground nutmeg
1 package (6-1/2 ounces) garlic-herb spreadable cheese
3 ounces cream cheese, softened
1/4 cup white wine or chicken broth
1 tablespoon snipped fresh dill or 1 teaspoon dill weed
1 tablespoon white vinegar
4 large eggs
2 English muffins, split and toasted
1/3 cup sun-dried tomato spread
1 jar (2 ounces) diced pimientos, drained
4 fresh dill sprigs

Directions

In a small skillet, melt butter over medium heat. Add spinach, salt and nutmeg; heat though. For dill sauce, in a small saucepan, combine spreadable cheese, cream cheese, wine and dill. Cook and stir over medium-low heat until well blended.
Place 2-3 in. of water in a large saucepan or skillet with high sides; add vinegar. Bring to a boil; adjust heat to maintain a gentle simmer. Break cold eggs, one at a time, into a small bowl; holding the bowl close to the surface of the water, slip each egg into water.
Cook, uncovered, 3-5 minutes or until whites are completely set and yolks begin to thicken but are not hard. Using a slotted spoon, lift eggs out of water.
Spread each muffin half with 4 teaspoons tomato spread. Top with 1/4 cup spinach mixture, a poached egg and 1/4 cup sauce. Top with pimientos and dill sprigs.

Nutrition Facts

1 serving: 490 calories, 38g fat (22g saturated fat), 297mg cholesterol, 983mg sodium, 22g carbohydrate (3g sugars, 4g fiber), 17g protein.

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BeckyJCarver

Jul 2, 2017

This recipe was really good. I couldn't find the herb cheese spread so i used garden herb cream cheese instead. it made the sauce really thick so next time if I use that I'll use less.