Eggs Benny

sharon flanagan


"For breakfast or brunch, EGGS BENNY is pure delight to the taste buds & easy to prepare! Since I seem to unable to make a proper hollandaise sauce and love Eggs Benedict, I've come up with this scrumptious creation that I've become totally addicted to! (And the sauce, so simple, can be used in a zillion ways!!)"

☆☆☆☆☆ 0 votes
15 Min
30 Min
No-Cook or Other


2 Tbsp
1/2 Tbsp
all purpose flour
1/2 c
milk, 2%
1/2 c
whipping cream
1/4 c
asiago cheese, grated
1/4 tsp
lemon juice
1/8 tsp
cayenne pepper, ground
salt & pepper to taste
1 Tbsp
shallots, chopped & lightly sauteed
2 c
spinach, lightly steamed or sauteed
4 slice
4 large
eggs, poached
english muffins, split & toasted


1Have all ingredients close at hand and prepared (chopped etc as required)
2In a sauce pot, medium low heat, melt butter and stir in the flour, blending well
3Slowly add the milk and cream to the butter mixture in your sauce pot, whisking constantly to blend smoothly
4Mix in the lemon juice and the ground cayenne pepper
5Add the grated cheese (more cheese may be added for a cheesier flavour if desired. Keep in mind that the cheese will further thicken the sauce).
6Do not allow the sauce to boil! You want a low simmer. Turn the temperature down as required.
7Allow the sauce to cook and thicken to desired consistency. It will thicken as it sits.
8Heat the ham slices by frying lightly, steaming or nuke.
9Quickly steam/fry the spinach and shallots together and heat thoroughly (if you have not already done so)
10To plate: set out 1/2 English muffin on each plate. Top each with a ham slice, 1/4 - 1/2 cup of spinach and a poached egg on top. Spoon sauce over the top of your egg (with a bit extra for 'dipping'!) Serve hot with pepper for those that want it.
Keep a warmed oven on the ready to stow your items before plating them.

About this Recipe

Course/Dish: Eggs, Other Breakfast
Main Ingredient: Eggs
Regional Style: American
Dietary Needs: Soy Free