Eggs Spin-edict

by Shawnda on January 19, 2011

in Breakfast,Eggs Benedict

Eggs Benedict with Spinach. Eggs Spinedict. When your sauce is nearly all fat, sometimes you have to look other places to make the dish a little better for you – maybe you eliminate the ham and go with fresh spinach and tomatoes. Maybe you don’t and are just as happy.

Eggs Benedict is The Foodie Groom’s most favorite breakfast ever. Ever. It’s a wonderfully delicious way to start the day but I’ve really grown to dislike the chaos of trying to get all the components finished at the same ti-me now that the Foodie Baby has arrived – you can’t let the muffins burn, the baby throw bananas, or the eggs under/over poach. All while standing the stove, whisk whisk whisking away while dodging banana wedges.

I’ve implemented a couple of shortcuts that make it a little easier for us:

  • I no longer poach the eggs. They’re beautiful and magically delicious when they’re done correctly but I can still get smiling faces, runny yolks, and breakfast on the table faster and with less stress if I just cook the eggs sunny side up.
  • I use the blender for the Hollandaise sauce an alternative to whisking a stream of melted butter, it’s genius really. Forget the extra dishes. Just pull the blender out from under the counter and hit one button. Your arm will thank you. And maybe your blender will, too, for getting to make something other than a margarita!

Eggs Spin-edict

A lighter, fresher, and quicker Eggs Benedict.


  • 2 english muffins, halved
  • Cooking spray, olive or vegetable oil
  • 4-6 eggs*
  • 1 stick of butter
  • 1/2 a lemon
  • Salt
  • Black pepper
  • Red pepper
  • 1 medium roma tomato, sliced
  • 1 large handful fresh spinach, rinsed and patted dry


      * I use 4 eggs: 2 whole eggs for the Foodie Groom's Eggs Benedict, 2 egg yolks for the sauce, and I eat the remaining two egg whites on my Eggs Spin-edict. There are no leftover whites this way! If you want all 4 servings to have whole eggs, you'll need 6 eggs and will end up with 2 leftover whites.
  1. Heat the broiler. Place the 4 english muffin halves split-side up and broil for 1 minute, or until golden brown and crispy. (I keep the Foodie Groom on broiler watch!) Remove from broiler.
  2. Heat cooking spray or oil over medium-high heat and cook the eggs sunny side up, until the yolk is at your preferred doneness.
  3. Melt the stick of butter in the microwave until fully melted and very warm. Separate two eggs, placing the yolks in the blender and the whites in a separate bowl (see *note above).
  4. Turn the blender on (I have a multi-setting blender and use "blend," a medium-ish setting) and stream in the melted butter. Add the juice of 1/2 a lemon, a pinch of salt, a couple grinds of black pepper, and a few dashes of red pepper.
  5. To assemble, lay the eggs, spinach, and tomato slices on the toasted english muffin half. Top with hollandaise sauce.


Yields: 4 servings

Source: Confections of a Foodie Bride

Estimated time: 20 minutes


{ 19 comments… read them below or add one }

1 Cat January 19, 2011 at 7:48 am

This looks great. You might be interested to know however it already has the name Eggs Florentine! I quite like Eggs Spinedict though!


2 foodiebride January 19, 2011 at 10:16 am

@Cat, Ha! My “Learn something new everyday” quota was met early today :) thanks for the info!


3 Stephanie @ Per l'Amore del Cibo January 19, 2011 at 8:57 am

I’ve never really been able to get into eggs benedict, though I don’t know why since all t he ingredients are magical. Your version looks amazing though, I might have to give it a try!


4 Joanne January 19, 2011 at 11:41 am

I have a serious addiction to hollandaise sauce which is why I avoid it most of the time. If I had a blender full of it in my kitchen…oy. I can’t even think of the consequences.

This sounds absolutely wonderful though! And I love how it’s healthified with the spinach and tomatoes. I’ll take a healthy twist on a classic wherever I can get it these days.


5 Georgia @ The Comfort of Cooking January 19, 2011 at 2:03 pm

What a tasty and healthy breakfast idea! Sadly, I’ve never had eggs benedict but its one of my husband’s favorites. I’ll have to indulge him sometime and learn to make it through your delicious recipe. Thanks for sharing!


6 katie January 19, 2011 at 4:15 pm

The only breakfast food I truly enjoy is Eggs Benedict…and I prefer it with a crabcake. Eggs Crabenedict?


7 liza January 20, 2011 at 10:57 am

FYI instead of sunny side up eggs, to get a texture closer to poached eggs but with a technique just as easy as sunny side up you can make basted eggs. what you do is put the eggs in the pan as if to fry them, but then add 2-3 tbsp. of water per egg (don’t drown them though) and then cover and cook until the desired yolk runnyness. so soft like a poached egg without all the hassle.


8 foodiebride January 20, 2011 at 11:43 am

@liza, Thank you *so* much for the tip – I can’t wait to try it out!


9 Damaris January 20, 2011 at 1:43 pm

@liza, I really like this tip too!


10 Damaris January 20, 2011 at 1:43 pm

I have never had an egg benedict but I’ve seen then and now seeing it here and reading your tips realy makes me want to make one.


11 liza January 20, 2011 at 1:45 pm

i’m glad y’all like it! hope it works for you :)


12 Amanda January 20, 2011 at 2:58 pm

That looks like the perfect breakfast! And I love the tablecloth, too.


13 Jessica January 20, 2011 at 3:50 pm

Love it Shawnda! Beautiful photo!


14 Dana January 20, 2011 at 7:57 pm

Eggs benedict is a special breakfast for my mister too. I’ve done it with the spinach, but the addition of tomato as well sounds so good!


15 Jenny @ meltingbutter January 21, 2011 at 4:00 am

love the play on words :) very cute…very good looking dish too! :)


16 ping January 21, 2011 at 9:53 am

Perfect timing! I’ve just got a batch of english muffins out and have almost given up trying to poach the perfect egg and have also resorted to sunny side up :P Congrats on getting top 9!


17 Stephanie @ okie dokie artichokie January 21, 2011 at 1:44 pm

Mmm…I love anything with eggs. And this one’s no exception. Love the different spin on it, too. Spinach and tomatoes are lovely with breakfast. I think it definitely makes you feel all healthiful inside. :-p


18 Kankana January 21, 2011 at 10:54 pm

This dish looks soo fabulous ! I love egg any time .. any where .. any way :D


19 Jessica January 24, 2011 at 1:18 pm

Perfect plating. I love the colors too.


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