Light Creamy Swiss
I’m not sure why I couldn’t find this in the site… I’m sure it’s there somewhere! Sumptuous take on a classic brunch staple!
Poach the egg:
The easiest way I’ve found to do this is by bringing water to boil in a pan. Once it starts boiling, bring the heat to medium-low, so it is still boiling, but the water is not bubbling everywhere (this is called simmering). Then take a ladle and spray it with cooking spray. Break the egg into the ladle and gently lower the ladle into the simmering water. You can gently let the egg out of the ladle, but by leaving it in, it will have a much nicer shape to put on your benedict… let it cook about 3 minutes, so the white is firm and the yolk is still gooey, or longer, if you prefer, to make it as a sandwich to go. 5-7 minutes will give you a hard poached egg.
Open your wedge and spread it on both halves of the English muffin, top one half with the spinach leaves, then with the poached egg, then the other half. Voila!