Nice treat for breakfast and also good as main dish.
Own version of classic dish,finished with clarified butter atop with bacon and English muffins.
Ingredients
Array
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[1] => Array
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[69d4ac03-5d00-0ad4-9d62-a3499a5b8610] => Array
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[d8b0bbcc-77b7-3f64-4da4-b9d65214a875] => Array
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[title] => buttermilk, low fat, 1%, cultured
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[quantity] => 0.33
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[title_custom] => low-fat buttermilk
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[7626f330-50aa-7134-9db9-4ac5ea479380] => Array
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[title] => butter, clarified
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[quantity] => 2.00
[measure] => tablespoons
[title_custom] => Clarified Butter
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[3] => Array
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[e8b51458-cea5-3ef4-e1a5-8e31ffb0df31] => Array
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[title] => spinach, baby, fresh
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[title_custom] => fresh spinach,
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[method] => trimmed
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[title] => english muffin
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[componentid] => 3
[method] => split and toasted
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[9d64ad4b-4e61-c474-8d2e-0f40c2375aa9] => Array
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[title] => canadian bacon, cured, 6/6oz pkg
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[quantity] => 8.00
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[method] => each cut in half
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[87f5db84-2f7d-b484-d164-7129af9b97af] => Array
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[title] => chives, raw
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Sauce:
-
1 tbsp cornstarch
-
1/2 cup water
-
1/3 cup low-fat buttermilk
-
2 large eggs
-
2 tablespoons Clarified Butter
-
1/2 tsp salt
Eggs:
-
Cooking spray
-
1/2 tsp garlic, minced
-
1/4 tsp salt
-
1/4 tsp freshly ground black pepper
-
6 large egg whites
-
4 large eggs
Remaining ingredients:
-
6 cups fresh spinach, trimmed
-
8 English muffins, split and toasted
-
8 (1/2-ounce) slices Canadian bacon, each cut in half
-
3 tablespoons fresh chives, chopped
-
1/4 tsp freshly ground black pepper
Recipe Method
1. To prepare sauce, place
cornstarch in the top of a
double boiler. Combine 1/2
cup water,
buttermilk, and 2
eggs, stirring well with a
whisk. Add
egg mixture to
cornstarch; stir well. Cook over simmering water until thick and mixture reaches 160 degrees (about 7 minutes), stirring constantly. Stir in
Clarified Butter and 1/2 teaspoon salt. Remove from heat. Cover and keep warm.
2. To prepare eggs, heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Add garlic to pan; cook 30 seconds, stirring frequently. Combine 1/4 teaspoon salt, pepper, egg whites, and 4 eggs, stirring well with a whisk. Add egg mixture to pan; cook 5 minutes or until set, stirring occasionally.
3. Place the spinach in a large nonstick skillet over medium-high heat; cook for 4 minutes or just until slightly wilted, stirring frequently. Place 2 muffin halves, cut side up, on each of 8 plates. Place half a Canadian bacon slice on each muffin half; top each serving with about 1/4 cup spinach. Place about 1/4 cup egg mixture on each serving, and top each serving with about 2 tablespoons sauce. Sprinkle evenly with chives and 1/4 teaspoon pepper. Serve immediately.
Clarified butter:
Because the milk solids are skimmed away, clarified butter has a higher smoke point and can withstand higher temperatures without burning when heated than regular butter.
1/2 cup butter
1. (A) Place butter in a medium saucepan over medium-low heat; cook 5 minutes or until completely melted.
(B) Skim solids off the top; discard solids.
(C) Slowly pour the remaining butter out of pan, leaving remaining solids in pan; discard the solids. Yield: about 1/3 cup (serving size: 1 teaspoon).
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