eggs benedetto
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Worth the effort.
method
Stove Top
Ingredients For eggs benedetto
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20 ozchopped frozen spinach
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1 cbottled alfredo sauce
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1 1/2 Tbspfresh lemon juice
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1 pinchground nutmeg
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8thin slices baked ham
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4english muffins, split & toasted
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1 Tbspcider vinegar
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8 lgeggs
How To Make eggs benedetto
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1Preheat oven 200. Place serving platter in oven to warm.
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2Cook spinach according to package directions. Drain well.
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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.
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4Heat a large nonstick skillet. Cook ham, 1 slice at a time, 30-45 seconds, turning once, until hot and slightly curled.
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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.
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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.
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