EGGS BENEDICT

By DOBB

Ingredients

• 1 lemon
• 2 T butter
• 2 T flour
• 1 c (low fat) milk, warmed
• Salt and pepper
• 4 oz (low sodium) ham
• 1 T distilled white vinegar
• 8 large eggs
• 4 whole wheat english muffins
• 9 oz baby spinach

Details

Servings 4

Preparation

Step 1

* Preheat oven to 350 degrees. Fill tea kettle with water; heat to boiling on high.
* From lemon, grate 1/2 t peel and squeeze 2 T juice. In 1 quart saucepan, melt butter on low. Add flour and cook 1 minute, stirring, with wire whisk, gradually whisk in milk. Cook on medium, stirring, until sauce thickens and boils. Reduce heat; simmer, stirring, 5 minutes. Remove from heat, stir in lemon peel and juice, a pinch of salt, and 1/2 t freshly ground black pepper. Keep warm. Makes 1 cup.
* Meanwhile, half ham slices; in 12 inch skillet, cook on medium 5 minutes, turning once. Remove; keep warm. To same skillet, add vinegar and 1 1/2 inches boiling water; keep at gentle simmer.
* Break 1 egg into cup; holding cup at water's surface, slip in egg. Repeat with 3 more eggs; cook 3 to 5 minutes or until whites are set. With slotted spoon, transfer eggs to paper towel lined plate. Repeat with remaining eggs.
* While eggs are cooking, toast muffin halves in oven 10 minutes or until golden. Cook spinach as label directs.
* To serve, top each muffin half wih 1 piece ham, spinach leaves, 1 egg, and 2 T sauce.