Hi, I am Elise. Today, I will show you a way to make skinny eggs benedict recipe. Never skip a recipe of the day again. Here are our most recent very easy family recipes to try. This time, I’m gonna make it a little bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Skinny Eggs Benedict Recipe
Skinny Eggs Benedict is one of the most popular of recent trending foods on earth. It is simple, it is quick, it tastes yummy. It is appreciated by millions daily. They’re fine and they look wonderful. Skinny Eggs Benedict is something that I have loved my entire life.
To begin with this recipe, we must prepare a few components. You can cook skinny eggs benedict using 8 ingredients and 3 steps. Here is how you cook that.
The ingredients needed to make Skinny Eggs Benedict:
- Get 4 eggs large size
- Make ready 200 g ham lean (wafer thin) / 7 oz .
- Prepare 100 g spinach / 3½ oz .
- Take 4 tablespoons fromage frais (fat free)
- Take 4 egg yolks (beaten)
- Prepare 1 tablespoon lemon juice (for the spinach)
- Prepare 1 tablespoon lemon juice (for the sauce)
- Prepare ½ teaspoon marjoram
Steps to make Skinny Eggs Benedict:
- Cook the eggs: Put 25mm / 1 inch depth of boiling water into one or two deep + wide + glass lidded fry pans on a medium to high heat (there must be room for the eggs to cook separately). Add the white vinegar. Bring back to the boil and turn down to a gentle simmer. Carefully crack the eggs in the pan, keep note of the order they are put in. Start a timer for 3 minutes as the first egg goes in. Using a fish slice gently check each egg is “floating” and not stuck to the base of the pa…
- Whilst the eggs are cooking: Arrange the ham on a plate. Put the spinach in bowl and sprinkle with the tablespoon of lemon juice. Microwave for one minute to wilt and add to the ham.
- Mix the other ingredients in a pan on medium heat. Avoid bringing the pan to the boil but warm through stirring until the sauce thickens. Add the spinach and the egg to the ham and pour over the sauce.
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