Mushroom & Spinach Eggs Benedict Recipe

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Mushroom & Spinach Eggs Benedict Recipe
Mushroom & Spinach Eggs Benedict Recipe photo by Taste of Home
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Mushroom & Spinach Eggs Benedict Recipe

Read Reviews
5 1 1
Publisher Photo
Eggs Benedict are a great dish to experiment with, and this is my favorite version. The earthy flavors of mushroom and spinach blend beautifully in this new twist on an old classic. —Elizabeth Dumont, Madison, Mississippi
MAKES:
6 servings
TOTAL TIME:
Prep: 45 min. Cook: 15 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 45 min. Cook: 15 min.

Ingredients

  • 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

Directions

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.
Originally published as Mushroom & Spinach Eggs Benedict in Taste of Home's Holiday & Celebrations Cookbook Annual 2017, p171

Nutritional Facts

1 serving: 817 calories, 62g fat (31g saturated fat), 652mg cholesterol, 1675mg sodium, 37g carbohydrate (6g sugars, 3g fiber), 31g protein.

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  • 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
  1. In a large skillet, cook pancetta over medium heat until crisp. Remove with a slotted spoon; drain on paper towels.
  2. 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.
  3. 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.
  4. Cook, uncovered, until whites are completely set and yolks are still soft, about 4 minutes.
  5. 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.
  6. 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.
Originally published as Mushroom & Spinach Eggs Benedict in Taste of Home's Holiday & Celebrations Cookbook Annual 2017, p171

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daisywilken User ID: 2737979 285453
Reviewed Mar. 22, 2018

"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."

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