Eggs Benedetto

Eggs Benedetto Recipe

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Cathy Gillespie


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Stove Top


20 oz
chopped frozen spinach
1 c
bottled alfredo sauce
1 1/2 Tbsp
fresh lemon juice
1 pinch
ground nutmeg
thin slices baked ham
english muffins, split & toasted
1 Tbsp
cider vinegar
8 large

How to Make Eggs Benedetto


  • 1Preheat oven 200. Place serving platter in oven to warm.
  • 2Cook spinach according to package directions. Drain well.
  • 3Meanwhile heat Alfredo sauce and stir in the lemon juice. Stir in nutmeg and half the sauce into the spinach; keep the remaining sauce warm.
  • 4Heat a large nonstick skillet. Cook ham, 1 slice at a time, 30-45 seconds, turning once, until hot and slightly curled.
  • 5Remove platter from oven. Place muffin halves, split side up, on platter. Top each with a slice of ham and the spinach, equally divided. Return platter to oven.
  • 6Half-fill the skillet with water, add vinegar and bring to a simmer. One at a time break eggs into a small bowl, then slide from bowl into the water. Cover and simmer until whites are set and yolks shake only slightly when the pan is jiggled, 4-5 minutes. With a slotted spoon, gently lift out eggs and place 1 on each muffin half. Spoon remaining sauce over eggs.

Printable Recipe Card

About Eggs Benedetto

Course/Dish: Eggs
Main Ingredient: Eggs
Regional Style: American