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Week of 4/2/18

Poached Eggs Over Sauteed Spinach
with smoked salmon / arugula and strawberry salad

Active: 40 min Total: 40 min
Original GF Paleo Vegetarian
Poached Eggs Over Sauteed Spinach
This paleo twist on Eggs Benedict proves that this dish shouldn't just be for brunch. We went indulgent with this version, adding smoked salmon and an easy homemade hollandaise sauce. To decide on a side dish to be served with this meal, we polled our Kitchen Heroes Facebook Group. A green salad won by a large margin, but we got lots of ideas for future meals!
Smarts: The measurements for the hollandaise will likely be too small to easily blend if you scale the recipe down to less than 4 servings. Use the hollandaise measurements listed for 4 servings even cooking for less people. (No one will complain about extra hollandaise!)
Tags
Good for Breakfast
Proteins
Fish, non-canned, Eggs
Cuisines
American
Save recipe
85

Ingredients

Metric
Servings:
4
Smoked Salmon Eggs “Benedict” Over Sauteed Greens:
  • Eggs - 8
  • Vinegar, red or white wine - 1 Tbsp
  • Oil, cooking - 1 Tbsp
  • Spinach, baby - 10 oz
  • Lemon juice - 1 tsp
  • Smoked salmon / lox - 4 oz (sub thick deli-sliced ham)
Immersion Blender Hollandaise:
  • Egg yolks - 2 , discard whites
  • Lemon juice - 2 tsp
  • Butter - 4 Tbsp
  • Salt - 1/4 tsp
  • Red pepper flakes or cayenne (opt) - 1 pinch
Arugula and Strawberry Salad:
  • Vinegar, balsamic - 1 1/2 Tbsp
  • Mustard, Dijon - 2 tsp
  • Oil, olive - 3 Tbsp
  • Strawberries - 1 pint , halved
  • Arugula - 5 oz (sub baby spinach or any salad greens)
  • Almonds, sliced - 1/4 cup

Prep

  1. Make vinaigrette - Whisk together balsamic vinegar and mustard. Add olive oil while whisking. (Can be done up to 5 days ahead)
  2. Strawberries - Slice in half. (Can be done 1 day ahead)
  3. Eggs - Crack each egg into a small ramekin or teacup. (Don’t skip this step as it will help you to transfer all the eggs to hot water quickly so they cook evenly.)

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Make

  1. Fill a large saute pan with water. Add red or white wine vinegar and some salt. Heat over high heat until it begins to boil. (Note: A large saute pan with straight sides is the best pan for poaching many eggs at a time.)
  2. Line a plate with paper towels and set it near the stove.
  3. While water is coming to a boil, make hollandaise. Combine egg yolks and lemon juice (portion for hollandaise) in a narrow glass or jar (pint canning jars work great). Heat butter in the microwave, until melted and hot, stirring every 30 seconds.
  4. Place an immersion blender in the egg yolks / lemon juice and blend while slowly adding the hot butter. Blend for about 20 seconds - the hollandaise should turn thick and creamy almost immediately. The hot butter will "cook" the egg yolks. (Note: If you don't have an immersion blender, you can use a blender. Some blenders are too large for 4 servings, so scale up to 8 servings if using this method. Blend on high while slowly adding the hot butter.)
  5. Stir in salt and red pepper flakes / cayenne, if using. Set hollandaise in a warm spot in the kitchen while poaching eggs.
  6. Heat a nonstick pan over medium heat. Add cooking oil and then baby spinach. Saute spinach until just wilted (don’t overcook), 3 to 4 minutes. Drain off any liquid, pressing the spinach with a spatula or the back of a spoon to get it as dry as possible. Season with some salt and lemon juice (portion for eggs) over top. Set aside, covered to keep warm.
  7. When water for the eggs is boiling, reduce heat to a low simmer (a few small bubbles rising from the bottom). Gently pour each egg into the simmering water, so that none are touching. Simmer eggs to your desired degree of doneness (for cooked whites and soft yolks, this should take 4 to 5 minutes; if unsure, remove one of the eggs and test it).
  8. Use a slotted spoon to transfer eggs to paper towel.
  9. Divide spinach between serving plates. Use the back of a spoon to create hollow spaces for the eggs. Top spinach with poached eggs and then drizzle hollandaise over top. Serve salmon on the side.
  10. Toss strawberries, arugula, and almonds with vinaigrette until dressed to your liking.
  11. Season eggs with some salt and pepper. Enjoy salad on the side.

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