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30 mins
Spinach and Tomato Eggs Benedict Recipe

Spinach and Tomato Eggs Benedict

Rating 5-0 out of 5 - Most cooks definitely will make this recipe again
An Ideal Recipe for Slimmers

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Spinach and Tomato Eggs Benedict is a "light" version of the famous Eggs Benedict - an American breakfast dish that consists of two halves of an English muffin, topped with ham or bacon, poached eggs, and Hollandaise sauce.

The story goes that Lemuel Benedict, a retired Wall Street stock broker, wandered into the Waldorf Hotel in 1894 and, hoping to find a cure for his hangover, ordered "buttered toast, poached eggs, crisp bacon, and a hooker of Hollandaise." Oscar Tschirky, the famed maître d'hôtel, was so impressed with the dish that he put it on the breakfast and luncheon menus but substituted ham for the bacon and a toasted English muffin for the toast. Whatever the facts, we're grateful to Lemuel Benedict for his contribution to popular cuisine!

      Preparation Time: 15 Minutes

      Cooking Time: 15 Minutes

Ingredients for Spinach and Tomato Eggs Benedict

If you are not familiar with any ingredients, please check our International Cooking Terms page.
US Imperial Measurements  UK Imperial Measurements  Metric Measurements

Currently displaying quantities in US Imperial Measurements
to serve 4:
2 tablespoons
light mayonnaise
2 teaspoons
whole grain mustard
1 teaspoon
lemon juice
cayenne pepper
1 tablespoon
olive oil
4 oz
smoked streaky bacon (side bacon)
2 large handfuls
baby spinach
black pepper
wholewheat English muffins
1 large
¼ cup
white vinegar
4 large


How to Cook Spinach and Tomato Eggs Benedict

  1. First, make the hollandaise sauce: Combine the light mayonnaise, 1 tablespoon warm water, mustard, lemon juice and cayenne pepper in a blender and process until fully combined. Set aside.
  2. For the eggs Benedict, cut the bacon into small pieces and peel and thinly slice the shallot. Heat the oil in a large non-stick pan and cook the bacon and shallots over a medium heat, stirring frequently, until golden, (about 5-6 minutes). Add the spinach (or kale if you prefer), remove the pan from the heat and stir for about 2 minutes until the spinach wilts. Season with freshly ground black pepper. Set aside and keep warm.
  3. Split the English muffins and toast under a grill (broiler) until lightly golden. Cut the tomato into four slices and top each muffin half with a tomato slice. Continue to toast until the tomato is warm, about 1-2 minutes more. Top each muffin with the bacon-spinach mixture and keep warm.
  4. Fill a wide pan with about 4" (10cm) of water. And the vinegar and bring to a low simmer. Crack each egg into a mug and slip into the simmering water. Cook until the whites are at desired firmness (usually about 4-5 minutes). Remove with a slotted spoon and place on each Benedict. Drizzle with hollandaise sauce and serve.

Heat the pan of water as you start cooking so that it's already simmering when you want to cook the eggs. When you are ready to add the eggs, stir the water so it forms "whirlpool" and gently ease the eggs into the centre of the pan. This will hold them together in a better shape.
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Reviews of Spinach and Tomato Eggs Benedict

Rating 5 out of 5 - Many cooks will make this recipe again December 27 2014
Eggs Benedict is one of my absolute favorites!! I love the the twist you put on it here. So this was my special Christmas morning breakfast. We have 3 boys that do like to try new things and this was a big hit. Everyone loved them. It was very easy and took only a little time to complete. My wife thought it was the best Christmas breakfast so far. Success!!!
(4 reviews)

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