eggs benedetto

Recipe by
Cathy Gillespie
ARIZONA CITY, AZ

Worth the effort.

method Stove Top

Ingredients For eggs benedetto

  • 20 oz
    chopped frozen spinach
  • 1 c
    bottled alfredo sauce
  • 1 1/2 Tbsp
    fresh lemon juice
  • 1 pinch
    ground nutmeg
  • 8
    thin slices baked ham
  • 4
    english muffins, split & toasted
  • 1 Tbsp
    cider vinegar
  • 8 lg
    eggs

How To Make eggs benedetto

  • 1
    Preheat oven 200. Place serving platter in oven to warm.
  • 2
    Cook spinach according to package directions. Drain well.
  • 3
    Meanwhile heat Alfredo sauce and stir in the lemon juice. Stir in nutmeg and half the sauce into the spinach; keep the remaining sauce warm.
  • 4
    Heat a large nonstick skillet. Cook ham, 1 slice at a time, 30-45 seconds, turning once, until hot and slightly curled.
  • 5
    Remove 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.
  • 6
    Half-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.

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