Eggs Benedict
Ingredients
- 1 lemon
- 2 tbsp butter, or margarine
- 2 tbsp all-purpose flour
- 1 c. milk
- salt and pepper
- 4 oz. ham
- 1 tbsp distilled white vinegar
- 8 large eggs
- 4 English muffins
- 9 oz. baby spinach
Directions
Preheat oven to 350F.Fill teakettle with water; heat to boiling on high.
Meanwhile, prepare sauce: From lemon, grate 1/2 teaspoon peel and squeeze 2 tablespoons juice.
In 1-quart saucepan, melt butter on low.
Add flour and cook 1 minute, stirring.
With wire whisk, gradually whisk in milk.
Cook on medium, stirring, until sauce thickens and boils.
Reduce heat; simmer, stirring, 5 minutes.
Remove from heat; stir in lemon peel and juice, a pinch salt, and 1/2 teaspoon freshly ground black pepper.
Keep warm.
Makes 1 cup.
Meanwhile, halve ham slices; in 12-inch skillet, cook on medium 5 minutes, turning once.
Remove; keep warm.
To same skillet, add vinegar and 1 1/2 inches boiling water; keep at gentle simmer.
Break 1 egg into cup; holding cup at water's surface, slip in egg.
Repeat with 3 more eggs; cook 3 to 5 minutes or until whites are set.
With slotted spoon, transfer eggs to paper-towel-lined plate.
Repeat with remaining eggs.
While eggs are cooking, toast muffin halves in oven 10 minutes or until golden.
Cook spinach as label directs.
To serve, top each muffin half with 1 piece ham, one-eighth spinach, 1 egg, and 2 tablespoons sauce.