- 12 slices pancetta
- 2 tablespoons butter
- 4 cups sliced assorted fresh mushrooms
- 2 shallots, chopped
- 2 garlic cloves, minced
- 1/4 cup balsamic vinegar
- 16 cups fresh spinach
- 1/4 teaspoon pepper
- 1/8 teaspoon salt
- 1 tablespoon white vinegar
- 12 eggs
- HOLLANDAISE SAUCE:
- 3 egg yolks
- 1/4 cup water
- 2 tablespoons lemon juice
- 1 cup butter, melted
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 6 English muffins, split and toasted
- Minced chives
- In a large skillet, cook pancetta over medium heat until crisp. Remove with a slotted spoon; drain on paper towels.
- In same skillet, melt butter. Add mushrooms and shallots. Cook and stir over medium heat until tender. Add garlic; cook 1 minute longer. Stir in balsamic vinegar. Bring to a boil; cook until liquid is almost evaporated. Add spinach, pepper and salt; cook until spinach is wilted.
- Place 2-3 in. of water in a large skillet with high sides; add vinegar. Bring to a boil; reduce heat and simmer gently. Working in batches, break cold eggs, one at a time, into a custard cup or saucer; holding the cup close to the surface of the water, slip each egg into water.
- Cook, uncovered, until whites are completely set and yolks are still soft, about 4 minutes.
- In a double boiler or metal bowl over simmering water, constantly whisk egg yolks, water and lemon juice until mixture reaches 160° or is thick enough to coat the back of a spoon. Reduce heat to low. Very slowly drizzle in warm melted butter, whisking constantly. Whisk in salt and pepper.
- With a slotted spoon, lift eggs out of water. On each muffin half, layer pancetta, mushroom mixture and an egg; spoon sauce over top. Sprinkle with chives. Serve immediately. Yield: 6 servings.
Reviews forMushroom & Spinach Eggs Benedict
"I made my own changes to this recipe. I used what I usually have on hand. Bacon, fresh mushrooms (or canned if that is what I have) green onions or just regular wince they are chopped. I am always amazed at how the spinach wilts when it seems like you have to much! Sometime I have no muffins, so I just use toast. I love to make eggs Benedict, so I have a mix on hand always and I used that. Now, cooking the eggs like recommended reminded me of my dad, because that was how he cooked poached eggs. I always thought they looked like eyeballs floating in water, so I fry my eggs. I halved the recipe since there are only 3 of us eating."