Artichoke & Spinach Eggs Benedict

Ingredients (13)

  • 1 envelope hollandaise sauce mix
  • 4 medium artichokes
  • 4 large Eggland’s Best eggs
  • 1 tablespoon green onion, chopped
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1 cup half-and-half cream
  • 1 package (10 ounces) frozen, chopped spinach, thawed and squeezed dry
  • 2 teaspoons lemon juice
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 3 tablespoons Parmesan cheese, shredded
  • paprika
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Nutritional Information
  • Calories325
  • Fat20.07g
  • Saturated fat11.17g
  • Trans fat0.25g
  • Carbs22.61g
  • Fiber8.65g
  • Sugar4.53g
  • Protein17.72g
  • Cholesterol204.84mg
  • Sodium482.33mg
  • Nutritional Analysis per serving (4 servings) Powered by

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Artichoke & Spinach Eggs Benedict

This recipe is presented by Eggland’s Best

Eggs Benedict, a brunch favorite, fuses with the popular appetizer of spinach-and-artichoke dip for a special, decadent morning-style meal.

When choosing an artichoke, look for tightly packed leaves. A few black spots are fine because the artichoke has an enzyme that causes blackening as soon as it makes contact with air.

Tips for Eggs


  1. 1Prepare the sauce mix according to the package directions. Set it aside and keep warm.
  2. 2Using a sharp knife, cut the stems from the artichokes. Remove and discard the outer leaves, leaving each artichoke bottom exposed. Cut off the tops 1/2 in. above the artichoke bottoms and discard.
  3. 3With a grapefruit spoon, carefully remove the fuzzy centers and discard.
  4. 4Place the artichoke bottoms in a large saucepan; add 1 in. of water. Bring to a boil. Reduce heat, cover, and simmer for 15 to 20 minutes or until tender.
  5. 5Place 2-3 inches of water in a large skillet with high sides. Bring to a boil; reduce heat and simmer gently.
  6. 6Break the cold eggs, one at a time, into a custard cup or saucer. Holding the cup close to the surface of the water, slip each egg into the water.
  7. 7Cook uncovered until the egg whites are completely set and yolks are still soft, about 4 minutes.
  8. 8Meanwhile, in a large skillet, sauté the green onion in butter until tender. Stir in the flour until blended. Gradually add the cream and bring to a boil. Cook and stir for 1-2 minutes or until thickened.
  9. 9Add the spinach, lemon juice, salt, and pepper; heat through. Remove from the heat and stir in the cheese until melted.
  10. 10With a slotted spoon, lift each egg out of the water.
  11. 11On each artichoke bottom, place 1/3 cup of the spinach mixture, a poached egg, and 1/3 cup of the sauce.
  12. 12Sprinkle with paprika and serve immediately.
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