Today's recipe is a twist on eggs Benedict that substitutes a simple cheddar cheese sauce for the typical Hollandaise and sliced, smoked deli ham for Canadian bacon, and adds sauteed spinach.
2 Tbs butter
2 Tbs all-purpose flour
1 tsp Dijon mustard
1 cup milk
4 ounces cheddar cheese
Smoked deli ham, sliced
For poaching the eggs, bring 4 to 5 inches of water to simmer on the stovetop in a deep pot and add a little splash of white vinegar to that.
Meanwhile, melt 2 Tbs butter in a heavy-bottomed pan on medium heat and then whisk in a scant 2 Tbs all-purpose flour.
Let that cook along for a minute, add 1 tsp Dijon mustard and 1 cup milk, whisk that together and bring it up to a simmer.
Once the mixture starts to thicken up a bit, slowly add and whisk in the grated cheddar cheese, let it melt in, turn the heat off and set it aside.
Next, saute a couple big handfuls of spinach in a little olive oil in a pan on the stovetop and once it has wilted down, take it out of the pan.
Add a little more oil to the pan and warm up and crisp up the sliced, smoked deli ham.
Once all of those things are good to go, turn the heat off on the ham, toast the English muffins and then crack and carefully add the large eggs to the simmering water, one at a time.
Poach the eggs at a gentle simmer for exactly 4 minutes and then carefully scoop them out and serve them over the top of the toasted English muffins, spinach and ham. Finish by spooning some of the cheddar cheese sauce on top of everything.