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Green Eggs Benedict

September 20, 2020
from Epicurious

Ingredients

  • 2 cups herbs: parsley, cilantro, mint, dill, tarragon, and/or basil
  • 1 clove garlic
  • 1/2 lemon
  • 1/2 cup plain yogurt
  • 2 T. olive oil
  • 2 eggs
  • 2 English muffins
  • 1 t. olive oil
  • 1 can Spam – cut into 1/2 inch slices
  • 2 t. butter
  • chives
  • hot sauce

Directions

  1. Add to blender: herbs,grated garlic clove, the zest and juice of half a lemon, and yogurt . Season with salt and pepper and add 2 T olive oil, then blend until completely smooth.
  2. Crack eggs into strainer so the runniest parts of the white are drained off. Transfer the remaining egg into a small bowl. Tip it gently into a pot of boiling water and then immediately turn the heat down to the lowest possible setting. Let the egg cook for 3 minutes, stirring the water around the egg gently to keep it moving and maintain the rounded shape. Once the white is set, use a slotted spoon to transfer the egg to a towel-lined plate
  3. Cut the Spam into planks longways to make one big slice for each muffin half; to do this, sit the Spam up like it’s still in the can on your cutting board and cut into tall pieces that are ¼”–½” thick. Fry the slices in a teaspoon or two of olive oil over medium-high heat for 3–4 minutes per side, or until lightly browned and crispy. 
  4. Slice and toast your muffins or throw under the broiler for a few minutes per side
  5. Spread butter on the cut sides, letting it melt.
  6. Assembly: muffin, Spam, poached egg, then a big spoonful of the green sauce, plus a sprinkling of sliced chives, or a few shakes of hot sauce .

From → Herb, Lemon, Recipes

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