Diz's Eggs Benedict Recipe
Two English Muffins, two poached eggs, thick-sliced ham, topped with Dizspinaca
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Dizspinaca
In a saucepan, sauté fresh spinach with garlic and olive oil until wilted. Blend with a splash of cream, salt, and pepper to taste, then set aside.
- 2
Poach the Eggs
Bring a pot of water to a gentle simmer. Crack each egg into a small bowl, then gently slide them into the water. Poach for about 3-4 minutes for soft yolks, then remove with a slotted spoon.
- 3
Toast the English Muffins
Split the English muffins and toast them until golden brown.
- 4
Assemble the Eggs Benedict
On each toasted English muffin half, place a slice of ham, top with a poached egg, and spoon over the Dizspinaca sauce. Serve immediately.
