Featured Recipe
Spinach Bacon Benedict
By Kate
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Eggs poached in vinegar-tinged water. Spinach wilted in bacon fat. Thickened lemon-butter sauce whisked over a double boiler. Canadian ham browned crisp. English muffins toasted just until golden and warm. Balanced runny yolks and creamy sauce. Technique and timing critical for the perfect assembly.
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Prep:
15 min
Cook:
18 min
Total:
33 min
Serves:
4 servings
breakfast
brunch
eggs
ham
Introduction
Soft poached eggs shine brightest surrounded by crispy, savory ham and silky spinach—nothing gets lost here. Use vermouth instead of white wine for a deeper background note in sauce. Butter swirl vital. The double boiler sorted—keeps yolks from scrambling but thickens just right. Poaching eggs means patience; rushing creates thin whites and scattered membranes. Vinegar in water sharpens white solids fast; salt and quality vinegar you have, better to reach for white wine vinegar. Think texture: spinach just wilted, ham crispy around edges, muffin toasted but not charred. Assembly’s a sweet spot—eggs hot enough to melt sauce, sauce warm so it doesn’t break but doesn’t burn. A sprinkle of fresh chives wakes it all up. No gloss, just amounts changed, technique refined.
Ingredients
About the ingredients
Changed quantities to firmer proportions. Switched white wine for dry vermouth; more complexity, better acidity balance. Canadian bacon swapped for thick smoked ham slices that crisp better. Added fresh lemon zest to sauce—adds brightness while lemon juice tones fat hardness. Spinach sautéed in rendered ham fat, no extra butter needed. Cooking spray fine alternative if no ham fat leftover. English muffins toasted with care—not burnt; texture crucial, each bite must support wet egg. Use fresh eggs for poaching. Older eggs spread whites and flatten quicker, leading to watery texture and longer cook.
Method
Technique Tips
Starting with double boiler important to avoid scrambled sauce. Whisk yolks with vermouth first before heat—helps even cook. Whipping vigorously incorporates air; key for light sauce. Melted butter drizzled slow prevents curdling. Sauce consistency: thick but pourable—a sign you got it. Heat low once made, cover to stop skin, whisk gently often. Pan temp for ham medium-high; listen for gentle sizzle, not burning. Spinach wilts quick; it loses volume but keep some firmness. Poach eggs in vinegar water for firm whites around yolk—vigorous boil ruins shape; simmer, not boil. Cracking eggs into small bowl first prevents yolks breaking or shell fragments. Fold whites gently if stray. Serving timing key: eggs hold minimally off heat, prevents toughening. Muffins toasted last minute. Sauce scooped right over egg; Heat must be warm, not hot—too hot breaks emulsion. Garnish adds brightness and slight crunch.
Chef's Notes
- 💡 Use fresh eggs for poaching. Older eggs spread and can ruin texture. Better stability with fresh. Test for freshness. Water test works well.
- 💡 For sauce, whisk yolks and vermouth until thick first. Use a double boiler. Essential. Control heat. Gradual butter drizzling avoids curdle.
- 💡 Spinach wilts quickly; do not overcook. Just toss in rendered ham fat. Bright green, slight firmness remains. Tune into that sizzle sound.
- 💡 When poaching, vinegar sharper, holds whites. Simmer, not boil. Vigorous boil distorts eggs. Slip them in gently. Control timing carefully.
- 💡 Timing with assembly crucial. Eggs must be hot, sauce warm but not scorching. Toast muffins just until golden and crisp. Finish just before serving.
Kitchen Wisdom
How to prevent hollow whites?
Use fresh eggs. Older eggs spread, create watery texture. Test freshness. Water method works.
What if sauce curdles?
Reheat gently, whisk continuously. Adjust heat, if too hot on base. Add a splash of hot water, whisk.
Can I store leftovers?
Yes, but keep components separate. Store eggs, sauce, and muffins. Reheat gently, avoid rubbery texture.
Alternatives for smoked ham?
Try turkey bacon or prosciutto. Adjust cooking time, thicker slices need longer frying for crispiness.
