Updated 09/22/2012 05:00 AM
Recipe: Eggs Benedict with Smoked Ham, Spinach and Cheddar Cheese Sauce
To view our videos, you need to
install Adobe Flash 9 or above. Install now.
Then come back here and refresh the page.
8 large eggs
4 -6 ounces sliced smoked deli ham
4 English muffins
6-8 cups fresh leaf spinach
for the sauce:
2 Tbs butter
1 1/2 - 2 Tbs all-purpose flour (scant 2 Tbs)
1 tsp Dijon mustard
1 cup milk
4-ounces grated cheddar cheese
cracked black pepper for garnish
Bring 4 - 5 inches of water to simmer on the stovetop in a deep pot and add a little splash of white vinegar as well.
While that is heating up, melt 2 Tbs butter in a heavy bottomed pan on medium heat and then whisk in a scant 2 Tbs all-purpose flour.
Let that cook along for a minute, add 1 tsp Dijon mustard and 1 cup milk. Whisk that together and bring it up to a simmer.
Just as it comes to a simmer and starts to thicken up a bit, slowly add and whisk in 4-ounces grated cheddar cheese. Let that melt in, turn the heat off and set it aside.
Next, saute 4-6 cups of spinach in a little olive oil in a pan on the stovetop. And then, once that has wilted down, take it out of the pan.
Add a little more oil to the pan and warm up and crisp up the sliced smoked deli ham.
Once all of those things are good to go, turn the heat off on the ham, toast the English muffins and then crack and carefully add the large eggs to the simmering water, one at a time.
Poach the eggs at a gentle simmer for exactly 4 minutes and then carefully scoop them out and serve them over the top of the toasted English muffins, spinach and ham. Finish by spooning some of the cheddar cheese sauce over the top of everything.
If the cheddar cheese sauce seems too thick at any point, thin it out by whisking in a tiny bit of warm water.
Cook the eggs in batches so that you can keep track of the 4 minute timing required.