eggs benedict florentine w/ butter sauce, sounds fancy... but it isn't really. Options

[angelrevelation]

I tried making this today, and it was fun. The recipe is from Cooking Light magazine. I've tweaked it a bit.

Eggs Benedict Florentine with Creamy Butter Sauce

Kind of looks like this


Recipe yields 8 servings

Ingredients

Sauce:
- 1 tbsp cornstarch
- 1/2 cup water
- 1/3 cup low-fat buttermilk
- 2 large eggs
- 2 tbps melted butter*
- 1/2 tsp salt

Eggs:
- cooking spray
- 1/2 tsp minced garlic
- 1/4 tsp salt
- 1/4 tsp fresh ground black pepper
- 6 large egg whites
- 4 large eggs

Remaining ingredients
- 6 cups spinach, trimmed
- 8 English muffins, split and toasted
- 8 slices of deli meat of your choice. works best with Canadian bacon or ham IMO.
- chopped chives or green onions for garnish
- pepper and salt for taste

Materials

- Double boiler (a small bowl that withstands heat well, like glass. Put this in a larger pot. Pour water about 1/3 the way up the smaller bowl. Make sure water doesn't get in. Turn heat on so water is simmering, not boiling.)
- Non-stick skillet (one or two)
- whisk
- spatula, large spoon, etc. anything like that.

Directions

1. SAUCE: Place cornstarch in the small bowl in the double boiler (see materials). In a separate bowl, combine 1/2 cup water, 1/3 cup buttermilk, and 2 eggs. Stir well with whisk. Add this mixture to the cornstarch. Cook for about 7 minutes, stirring constantly. Then stir in the melted butter and 1/2 tsp salt (To make the butter healthier, when it's melted, skim the solid fats that float on top out). Cover and keep warm over low heat. Stir occassionally so that it doesn't thicken at the bottom.

2. EGGS: Heat the non-stick skillet over medium heat. Coat pan with cooking spray. Add garlic, brown it slightly. In a separate bowl, combine 1/4 tsp salt, 1/4 tsp pepper, 6 large egg whites, and 4 large eggs. Stir well with whisk. Add egg mixture to pan, cook for about 5 minutes or until set (I'd cook it like scrambled eggs, but whatever suits you is fine).

3. If you're using the same skillet for the spinach, set the eggs aside and keep warm. SPINACH: Soak spinach in water then drain. Heat the skillet over medium high heat. Pile the spinach in, cook for about 4 minutes or until it's wilted. (It looks like a lot of spinach, but it cooks down to almost nothing). Keep on moving the spinach from the bottom to the top, so it cooks evenly. Drain extra liquid, place aside, keep warm.

4. ASSEMBLY: Split English muffins and toast. Put desired amount of meat on top, followed by spinach, eggs and sauce. Top with garnish of chives or green onions and salt and pepper for taste. Serve immediately.

Enjoy