Boiling

This is another Eggs Benedict stand in. You can't have too many of these in my opinion. This recipe replaces the fatty ham with the luscious full mouth taste of walnut oil. I used red spinach, which can be hard to find. But it's so much sweeter and nuttier that I use it whenever it's in season. Regular spinach would be fine. As would most any tender young flavorful green. My inspiration came from Chef John Ash, who does a much more complex version with fennel bulb, watercress and hazelnuts. I am sure his is crazy delicious. But I like to think that the red spinach has more than enough great taste to justify the simplicity I brought to my version. You can have this one the table in 15 minutes!

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