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    Vegetarian Eggs Benedict with Spinach and Avocado

    Cooking for Two

    A vegetarian version of a brunch classic you don’t want to miss, featuring creamy sliced avocado, sautéed spinach and an easy blender Hollandaise sauce. Toast up whole grain English muffins and you’ve got a weekend home run the whole family will love!

    Photography Credit: Dave’s Killer Bread Team

    This post is written in partnership with Dave’s Killer Bread.
    A classic Eggs Benedict is a brunch favorite through and through, but if you’re trying to go a bit lighter this season – or you simply don’t eat meat – never fear! We’ve got a simple, veggie-packed version we’re excited to share with you today.
    The key to making a great veggie Benedict is the base, and here we’re using Dave’s Killer Bread Rockin’ Grains English muffins. They’re sturdy yet tender, and accommodate all of the toppings, eggs, and sauce.

    How Do I Make a Veggie Benedict?
    First up: practice your egg poaching skills! If you haven’t poached eggs before, it’s not hard; we promise. Check out our tutorial, and just know that you may mess up one or two, but they’ll still taste great.
    SIMPLY TEAM TIP! Crack your eggs into a little dish before you spoon them into your almost-boiling water to avoid the possibility of getting shells in your water.
    Beyond the eggs, we love sliced avocados for their creamy texture, and sautéed spinach is a dream piled high on multigrain English muffins. Do make sure you add your avocado before the spinach to ensure your English muffins stay crispy.
    Any Quick Tips for Making Great Hollandaise Sauce?
    Hollandaise sauce is actually pretty easy to make, despite its finicky reputation. If you want to minimize your dish load, we love using an immersion blender.
    One thing to know is that hollandaise sauce is technically an emulsion, so there’s always a fear it could separate or break. Stream your hot butter in slowly, and you’ll be good to go.

    If your sauce does break or separate, simply blend in 1 to 2 tablespoons of boiling hot water until the consistency smooths out.

    What Other Toppings Could I Use?
    Of course while this recipe features avocado and spinach, you can get creative with your bennies! Mushrooms and sautéed leeks are wonderful or you could go a Mediterranean route with olive tapenade, sun-dried tomatoes and arugula.
    Want to celebrate fall? Try laying some cubes of roasted squash on top of your Dave’s Killer Bread English muffins instead. The choices are endless! Experiment, and share with us any versions you’re making and loving at home.

    Vegetarian Eggs Benedict with Spinach and Avocado Recipe

    For the Quick Blender Hollandaise Sauce:
    2 egg yolks
    1 tablespoon lemon juice
    1/4 teaspoon salt
    Pinch of cayenne pepper
    8 tablespoons melted unsalted butter
    For the Eggs Benedict:
    1 tablespoon olive oil
    5 ounces baby spinach
    1 clove garlic, minced
    Pinch of salt and pepper
    1 avocado, thinly sliced
    4 large eggs
    1 tablespoon white vinegar or apple cider vinegar
    2 Dave’s Killer Bread Rockin’ Grains English muffins
    Chopped scallions, for garnish (optional)


    1 Make the hollandaise sauce: Add egg yolks, lemon juice, salt, and cayenne to a blender or food processor and pulse until combined. The mixture should be frothy and light yellow in color.
    Slowly drizzle in the butter and continue to run the blender until the sauce thickens.
    2 Cook the spinach: In a large skillet over medium heat, add the olive oil and warm until shimmering. Add the spinach and sauté until it wilts and cooks down, about 2-3 minutes. Then add the garlic and season with a pinch of salt and pepper. Keep spinach warm over very low heat until serving.
    3 Poach the eggs: Bring a large pot with a few inches of water to a slight simmer. Add a dash of vinegar (like apple cider vinegar) to the pot.
    Swirl the water with a spoon and gently roll in the cracked eggs.
    Let eggs poach in not-quite-boiling water for 2-3 minutes, or until the whites of the eggs are set and the centers are still soft. Remove the eggs with a slotted spoon and let them drain on a few paper towels.
    4 Assemble the benedicts: Toast the English muffins. Blend the hollandaise sauce one final time to smooth it out.
    Top English muffins with sliced avocado, then spinach, and finally a poached egg. Right before serving, spoon hollandaise sauce over each Benedict and sprinkle with minced scallions.
    Serve immediately.

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    Microwave Poached Eggs

    EASIEST way ever to poach eggs—all you need is a mug and a microwave! Ready in about a minute. Use this poached egg method to top a quick lunch salad, toast for an easy breakfast or roasted vegetables for dinner.

    Were we to collect all the writings on poaching the perfect egg from every book, magazine, and website, it would be a multi-volume encyclopedia. It’s not that big of a deal, though—especially with this low-stakes microwave method. It uses way less water and it’s faster, allowing poached eggs to be a quick weekday breakfast or a topper for a midday salad.
    This may change your life! (To a small but pleasurable degree.) What are you waiting for? Let’s nuke and poach.

    You need: A mug, water, an egg—and microwave, of course!
    There are a few caveats about the mug. You want it to be sturdy and dense. Have you ever microwaved a mug of water for tea and then mug itself came out nearly hotter than the water? Don’t use that mug, mainly for ease of handling.
    No, you shouldn’t have to buy a mug just to nuke an egg, but I will recommend those basic gift shop mugs with hearty handles because they work quite well.
    Also, eggs poached in large mugs take longer to poach, even if the volume of water is the same.

    You can skip adding vinegar to the water for this poached egg, even though many stovetop poached egg recipes call for a little vinegar because it helps the egg whites to coagulate.
    Why skip it? Just to keep things simple, plus I’ve found with microwaved eggs, it doesn’t make enough of a difference to be worth it. But you can add it if you like: Use a half teaspoon per half cup water.
    Not all microwaves have the same wattage. This is why your microwave at home might take only two minutes to warm leftovers, but the one in the break room at work takes nearly four minutes. (Is there an unwritten rule that break room microwaves have to be slooooow?)
    You’ll need to experiment a little to see how long it takes to poach an egg in your microwave. You can start by looking for the wattage, if you like. Usually it’s found on the information panel on the back, though sometimes you can find it inside the microwave, or on the side of the door.
    I poached eggs in a 700-watt microwave, and it took about 70 seconds to have one with a runny yolk and set whites. An 800-watt microwave took about the same time. No matter what the wattage, use high power when you’re poaching your egg.
    If you have a few imperfect eggs (overcooked, undercooked), don’t freak out. They’re only eggs, after all. When you get your egg the way you like, stick to that timing, but also keep using the same mug, if possible.
    When the difference between a perfect-to-you poached egg and a disappointing poached egg can be 10 tiny seconds, it’s best to keep your variables constant.

    Crack the egg. If you put an in-shell egg in the microwave, it can explode.
    Add water to the mug first. It’s not a poached egg without the water.
    You can poach two eggs in two mugs at the same time, but I found it at least doubles the microwaving time. What’s more, one egg might cook faster than the other, even though they’re cooking side-by-side.
    For the most control over doneness, just do one egg at a time. It only takes a minute and a half, tops.
    Let the egg rest: With microwave eggs, letting the egg sit in the mug of hot water for a minute helps ensure properly cooked whites and ideal-to-you yolks. If the yolk is too runny, leaving it in the poaching water for one minute or longer also helps get it from being runny to being soft and creamy, yet not gooey.
    Say no to soggy eggs: Soggy poached eggs are not tasty. For the optimal poached egg experience, you need to drain that excess water off before they leak water all over anything else on your plate. Drain your egg on a piece of stale bread or on a paper towel.

    After letting the eggs drain, sprinkle them with salt and pepper. (This is a fun time to bust out fancy salt, if you have any.) Or whatever you like! I’m fond of furikake.
    Ooh, this is the best question ever. What can you not serve poached eggs with?
    The classic thing is to put them on toast. You probably don’t need me to explain that. Butter the toast, smear an avocado over it, etc.
    Like any egg lover, I put eggs on everything. Hearty salads! Heated leftover enchiladas! Shrimp Fried Rice. Simple pasta dishes! Or floating a microwave poached egg in soup (brothy or hearty) is the best.

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    This post may contain links to Amazon or other partners; your purchases via these links can benefit Simply Recipes. Read more about our affiliate linking policy. LEGGI TUTTO

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    Classic Patty Melt

    Switch up your burger game and make a patty melt for dinner (or lunch) this week. Layer caramelized onions, Swiss cheese, and a perfectly thin burger patty between two slices of toasted bread for the BEST HOMEMADE patty melt ever! This recipe serves two, but you can easily scale it up or down.

    When I go to a diner, I almost always order a classic patty melt. There are a few variations on this sandwich, but the version I made here is what I consider the most authentic diner-worthy version.
    A good, classic patty melt has a crispy crunchy bread, melted cheese, a thin beef patty, and salty and slightly sweet onions. It’s a perfect flavor and texture combo!
    It’s a hearty sandwich, for sure, and is pure comfort food in my opinion.
    It’s one of those sandwiches that I don’t really consider making at home very often, but then when I do make it I ask myself why I don’t make it more often?! It’s just absolutely delicious and the perfect mix of a grilled cheese and a good burger.

    In its most basic form, a patty melt is a thin beef patty cooked between two pieces of toasted bread with cheese and onions. I suppose the onions are optional, but I consider them pretty important to a true patty melt experience.

    You might think it’s the beef patty that makes a good patty melt. It’s important, for sure—otherwise, you’d just have a grilled cheese. But it’s the caramelized onions that make a patty melt special.
    To make caramelized onions, you have to cook them slowly until the sugars breakdown causing the onions to brown and the sweetness to intensify. I like to add a splash of apple cider vinegar to my onions to help brighten the flavor.
    This deep onion sweetness gives a patty melt a crave-worthy complex flavor. Without them, you would basically have a cheeseburger on toast but the onions add a delicious sweet and tangy layer.
    If you make extra caramelized onions you can freeze the cooked onions in ice cube trays and save them for another day. This way the next time a patty melt craving strikes, you will already have the caramelized onions ready saving you valuable time.
    For a simple sandwich, the cook time might seem like a long time, but it’s worth it! You cook a patty melt in three phases. First, the onions. As I said, they take some time—25 minutes on the low end, but it might take longer, and you could definitely cook them down more.
    After the onions are cooked, you make and cook the patties. This goes pretty quickly because the patties are very thin. If you wanted to speed up the cooking process (and dirty an extra skillet) you can absolutely cook the patties while the onions are caramelizing.
    Finally, you sandwich everything together and grill the sandwich in the skillet!

    Personally, I like simple sandwich bread for my patty melts. Nothing fancy! I just use standard white or wheat sandwich bread and the results are wonderful. Don’t overthink it!
    You can go crazy with substitutions here. Personally, I’d keep the onions no matter what, but you could add vegetables like mushrooms or peppers.
    You can also change up the cheese to your liking, although swiss or provolone is pretty standard, and it’s hard to go wrong with them.
    My only suggestion for this sandwich is to take your time. Don’t make it if you are rushed for a meal. It’s a relaxed sandwich for when you have the time to make a good comfort food meal.

    A beer.
    No, but seriously, it’s really good with a cold beer! Other than the beer, I like to serve it with bright, acidic or vinegar-based side dishes since it’s such a rich sandwich. Try pickles, pickled vegetables, Greek salad, green bean salad, or maybe an olive salad.