Eggs Benedict Florentine with Creamy Butter Sauce

Categories: breakfast

Ingredients

• Sauce:
• 1 tablespoon cornstarch
• 1/2 cup water
• 1/3 cup low-fat buttermilk
• 2 large eggs
• 2 tablespoons Clarified Butter
• 1/2 teaspoon salt
• Eggs:
• Cooking spray
• 1/2 teaspoon minced garlic
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 6 large egg whites
• 4 large eggs
• Remaining ingredients:
• 6 cups fresh spinach, trimmed
• 8 English muffins, split and toasted
• 8 (1/2-ounce) slices Canadian bacon, each cut in half
• 3 tablespoons chopped fresh chives
• 1/4 teaspoon freshly ground black pepper

Directions

1. To prepare sauce, place cornstarch in the top of a double boiler. Combine 1/2 cup water, buttermilk, and 2 eggs, stirring well with a whisk. Add egg mixture to cornstarch; stir well. Cook over simmering water until thick and mixture reaches 160° (about 7 minutes), stirring constantly. Stir in Clarified Butter and 1/2 teaspoon salt. Remove from heat. Cover and keep warm.

2. To prepare eggs, heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Add garlic to pan; cook 30 seconds, stirring frequently. Combine 1/4 teaspoon salt, pepper, egg whites, and 4 eggs, stirring well with a whisk. Add egg mixture to pan; cook 5 minutes or until set, stirring occasionally.

3. Place spinach in a large nonstick skillet over medium-high heat; cook 4 minutes or just until slightly wilted, stirring frequently. Place 2 muffin halves, cut sides up, on each of 8 plates. Place half a Canadian bacon slice on each muffin half, and top each serving with about 1/4 cup spinach. Place about 1/4 cup egg mixture on each serving, and top each serving with about 2 tablespoons sauce. Sprinkle evenly with chopped fresh chives and 1/4 teaspoon pepper. Serve immediately.

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