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EGGS BENEDICT

Active Time : 20 minutes
Total Time : 20 minutes
Serves : 6 servings
INGREDIENTS
  • 8 organic large brown eggs divided
  • 3 1/2 tablespoons organic butter divided
  • 3 tablespoons unbleached all-purpose flour
  • 1 cup organic 2% reduced fat milk
  • 2 tablespoons fresh squeezed lemon juice
  • 1 5 ounce package organic baby spinach
  • 1 7.4 ounce package organic frozen whole wheat flax waffles
DIRECTIONS

Separate 2 eggs; set aside yolks, discard whites. In medium saucepan, melt 3 tablespoons butter over medium heat. Whisk in flour; cook, whisking constantly for 2 minutes. Whisk in milk; whisk until smooth. Whisk in reserved egg yolks. Cook 1 minute. Remove from heat. Whisk in lemon juice. Salt and pepper to taste. Keep warm.

Meanwhile, in large sauté pan, melt remaining ½ tablespoon butter over medium-high heat. Add in spinach; salt and pepper to taste. Sauté until spinach is wilted. Keep warm.

Poach remaining 6 eggs; toast waffles. Top toasted waffles with spinach and poached eggs. Pour hollandaise sauce over eggs.