Tuesday, February 25, 2014

Not Quite Eggs Benedict - with Spinach, Artichoke & Cream Cheese

There once was a girl with an egg.

Okay, a lot of eggs... they are some pretty productive hens.

Well, she had tried all the usual ways to enjoy her egg... salads, quiches, scrambled and in custard. But she was always searching for a new, delicious way to enjoy her egg.

This time she decided to bring a little cream cheese, spinach and artichoke hearts to the party.

It ended up being a VERY delicious party.

A little pinata of happiness... in my mind.

Light, subtle and not quite like Eggs Benedict. No, this is my new favorite. (and much faster to make!) Just start out with English Muffins and Canadian Bacon.

Then wilt down some spinach. ...Or a lot of spinach. I do enjoy fresh spinach.

Then a little softened cream cheese, chicken stock, artichoke hearts, salt and pepper went into the skillet. See how easy that wasy?

The hardest part was poaching the eggs - but, don't be intimidated. Just gently lower your cracked eggs into steadily simmering water. Or you could always just fry the egg. I won't judge.

See all those gorgeous little packets of egg-goodness? Let them simmer till the yolks reach the firmness you prefer. I like mine to be just short of firm. Just enough to still be warm and soft in the middle.

I have been practicing.

Assembly is the best part. Stask the muffin, Canadian Bacon, egg and then top with the creamy veggie sauce. Season to your heart's content.

Creamy Spinach & Artichoke Poached Egg

You will need:

  • 4 slices of Canadian Bacon
  • 2 English Muffins
  • 4 large eggs
  • 2 c. spinach
  • 4 oz. cream cheese, softened
  • 2-3 Tbsp. chicken stock, to achieve desired consistency
  • 1/4 c. artichoke hearts, chopped
  • salt & pepper to taste

In a skillet, heat through the Canadian Bacon slices. Split and toast the English Muffins. Set aside.

In the skillet, wilt down the spinach with 1 tablespoon olive oil.

Bring a saucepan of water up to a low simmer. The water should barely be moving, small bubbles. Break the eggs into custard cups or small bowls. Gently pour the eggs into the simmering water. Turn off the water and cook for 5 minutes or until the yolks are as firm as you want. Lift out the egg with a slotted spoon and place over a muffin and slice of Canadian Bacon.

In a small microwave-safe bowl, heat up the cream cheese till soft. Add it to the skillet with the spinach. Stir  in 1-2 tablespoons of chicken stock till creamy. Add more stock as necessary to create a sauce. Add the chopped artichoke hearts and warm through.

Spoon the sauce over your poached egg. Season and serve immediately.


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