December 18, 2012

Eggs Benedict with Spinach, Prosciutto and Goat Cheese

Eggs Benedict aren't just a meal for breakfast!

Our new egg cooker has an option for poached eggs, so we decided to do breakfast for dinner and test that guy out.  There are many versions of Eggs Benedict and we got creative with some of our favorite ingredients and make our own. We used French bread instead of English muffins, prosciutto instead of ham, paired it with some roasted potatoes, and wow, what a success!

poached eggs
a few handfuls of spinach
olive oil
lemon juice
French bread
sliced prosciutto
goat cheese
package of hollandaise sauce (if you want to cheat)
salt & pepper

First off, saute a few handfuls of spinach with a drizzle of olive oil and a few squeezes of lemon juice on Medium heat. (Sorry, this recipe doesn't really have precise measurements, but I don't think you can mess it up)

While the spinach is sauteing, slice and butter your french bread (about 3/4 in thick) and toast it. We put ours on the grill, but a toaster/toaster oven/oven will do the trick.

Once toasted, spread each slice with a generous amount of goat cheese (if you love it as much as I do).

Add your sauteed spinach.

Time for the prosciutto.

Poached eggs make their entrance.

Finally, a generous helping of  hollandaise sauce!

voilĂ !

A bit messy, but I guarantee you will have a happy plate too!