Classic Eggs Benedict
with English muffin / pear and spinach salad
Smarts: For tips on how to get perfectly poached eggs, check out this video.
- Eggs - 8
- English muffins, gluten-free - 4, halved (sub sandwich bread)
- Vinegar, red or white wine - 2 tsp
- Canadian bacon - 8 slices (sub deli ham)
- Butter - 2 Tbsp
- Mustard, Dijon - 1 tsp
- Honey - 1 tsp
- Vinegar, apple cider - 1 Tbsp
- Oil, olive - 2 1/2 Tbsp
- Pears - 1, diced
- Baby spinach - 6 oz (sub any salad greens)
- Sunflower seeds - 2 Tbsp (sub pepitas or chopped pecans)
- Make vinaigrette - (If prepping right before cooking, get water for eggs heating before continuing with prep.) Whisk together mustard, honey, and apple cider vinegar. Add oil while whisking. Season with some salt and pepper. (Can be done up to 5 days ahead)
- Eggs - Crack each egg into a small ramekin or teacup. (Don’t skip this step as it will help you to transfer the eggs to hot water quickly so that they cook evenly.)
- English muffins / Pears - If not already sliced in half, slice English muffins. Dice pears.
- Fill a large saute pan with water. Add red or white wine vinegar and some salt. Place over high heat until it begins to boil.
- Line a plate with paper towels and set it near the stovetop.
- While water is coming to a boil, pour vinaigrette into the bottom of a large mixing bowl. Top with pears, spinach, and sunflower seeds. (Wait to toss salad until right before serving.)
- When water for the eggs is boiling, reduce heat to a low simmer (a few small bubbles rising from the bottom). Gently tip 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; remove one of the eggs and test it if needed). Use a slotted spoon to move cooked eggs to paper towel-lined plate.
- While eggs are poaching, heat a frying pan over medium-high heat. Sear Canadian bacon on both sides until golden brown, ~3 minutes total.
- Toast English muffins / bread.
- Assemble Eggs Benedict by spreading English muffin halves with butter and topping them with Canadian bacon and then eggs.
- Season Eggs Benedict with some salt and pepper.Toss salad and enjoy on the side.
Making it for the second time. Left over Christmas Ham the first time and now with left over Easter ham.... I see a theme emerging :)0 Helpful
We really liked this, but we also added hollandaise sauce. Salad was a great pairing.0 Helpful
Definitely struggled with the poached eggs this time - I think the pan was too shallow- so I switched to over easy. So simple and delicious, perfect for a Sunday night breakfast for dinner.0 Helpful
Amazing!! My husband was super sceptical, and then gave me a high 5 at the end because it was so good. I used arugula because Cooksmarts has given me an arugula addiction.0 Helpful
I've never poached eggs, but it was so easy! The salad was a surprise too. The sweetness of the pears really complimented the saltiness of the eggs and bacon. Will make this again0 Helpful
We loved it. Super quick, easy and flavorful. Our Trader Joe’s must have had big leeks, though, because one was for sure enough. But we will be making this again, especially for a weekend breakfast or brunch.0 Helpful