Nested Eggs Benedict
This dish looks festive and tastes fantastic—it's the perfect breakfast for Christmas morning!
For most of my life I’ve started Christmas morning with Nested Eggs Benedict, our traditional holiday family breakfast. When I was a kid, everyone pitched in with the preparation and cleanup before we opened even one present. My kids have it a little easier. They’re allowed to open one gift each before we start prepping in the kitchen.
The second gift, we give to one another—sitting around the table, enjoying Christmas breakfast as a family.
|¼ c. butter||4 pieces thinly sliced ham|
|6 eggs (two uncooked, four poached)||½ c. spinach (cooked and strained)|
|1 Tbsp. lemon juice||paprika|
|2 English muffins, cut in half and toasted|
1. To make the sauce, divide butter into thirds. Place one third in the top of a small double boiler. Take two uncooked eggs and separate the yolks (set aside whites for another use). Add yolks and lemon juice to boiler. Stir constantly over hot, not boiling, water.
2. When butter melts, add another third of butter, stirring constantly. As mixture thickens, add last third of butter. Add three tablespoons of water and cook one minute. Place one piece of ham on each English muffin half.
3. Place three tablespoons spinach on each piece of ham with a “nest” hollowed out in center for the egg. Place one poached egg in each nest.
4. Pour sauce over eggs and top with a dash of paprika.
Nutritional Information: Calories: 710; Fat: 47g; Cholestrol: 795mg; Sodium: 1440mg; Total Carbohydrates: 32g; Dietary Fiber: 2g; Sugars: 1g; Protein: 40g.
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