Bagels Benedict Florentine
Ingredients
11 tbsp.
Kowalski's Unsalted Butter, divided
7
Kowalski's Large Organic Eggs, divided
1 tbsp.
1 tbsp. Kowalski's Freshly Squeezed Lemon Juice (from the Produce Department), plus more to taste
½ tsp.
kosher salt, plus more to taste and for serving
- hot water, as needed
1 tbsp.
Kowalski's Extra Virgin Olive Oil
2 cups
fresh baby spinach
2
Kowalski's Bagels (Plain, Whole Wheat or Everything), split horizontally, toasted
8 thin slices
Boar's Head Tavern Ham (from the Deli Department)
- freshly ground Kowalski's Black Peppercorns, for serving
Directions
- In a small pot, melt 10 tbsp. butter; cook until hot but not boiling. Set melted butter aside; keep warm.
- Add yolks of 3 eggs, lemon juice and salt to a blender; blend on medium-high speed until mixture lightens in color (about 30 sec.).
- Reduce blender speed to low. Slowly drizzle in melted butter; continue to blend on low for several seconds after butter is fully incorporated.
- Cease blending; adjust lemon juice and salt to taste.
- Add hot water 1 tsp. at a time, pulsing in between to blend, until sauce reaches desired consistency.
- Transfer sauce to the pot used to melt the butter; keep warm over very low heat until needed.
- In a large sauté pan, heat oil over medium heat. Add spinach; cook until spinach is wilted (about 1 min.). Evenly top bagel halves with spinach.
- Add ham to the sauté pan; cook until hot (about 1 min.). Place 2 slices ham atop spinach on each bagel half.
- Melt remaining butter in sauté pan until foam subsides. Crack remaining eggs into pan; cover and cook until whites are just set and yolks are still runny (about 3 min.).
- Add 1 egg to each bagel stack; drizzle with sauce to taste.
- Serve immediately with salt and pepper at the table for passing.
Tasty Tip:
- Poached eggs are a delicious alternative to the fried eggs called for in this recipe.
