Eggs Benedict Arnold Pasta

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Today I have another one of my versions of Eggs Benedict Arnold and once again I can assure you you will NEVER miss the bacon! If you like a creamy cheesy Alfredo Sauce, sauteed spinach and fresh spinach fettuccine you are in the right place! This dish starts with al dente fresh spinach pasta that is tossed with a delicious Alfredo sauce with extra cheese, then a bed of sauteed fresh spinach and garlic is placed onto of the pasta topped off with a poached egg drizzled with extra Alfredo sauce with fresh chives. If you have extra sauce, make some extra pasta and enjoy! If you are making the Alfredo sauce for 2 — cut in half unless you want extra…ENJOY!

Creamy Alfredo and Cheese Sauce
Ingredients:
2 cups of heavy cream
1/2 cup of whole milk
3 tablespoons of flour
4 tablespoons of butter
3 tablespoons of fresh chives
sea salt and freshly ground pepper to taste
1 cup of your favorite grated cheese (mine is pecorino romano)
1/2 of shredded extra sharp provolone

Directions:
Get your favorite saucepan and melt your butter, then add your flour and make a rue. Now take your cream and stream it into the rue mixture, whisking it till it is smooth, add your milk and keep whisking until totally creamy. Now add your salt and pepper, both cheeses and once again whisk or stir till your sauce is nice and creamy. If it is too thick, just add a little bit of milk till you get the consistency you want. After all is done, fold in your chives.

Sauteed Spinach
Ingredients:
4 cups of fresh baby spinach or 1 10 ounce bag of frozen spinach
2 tablespoons of olive oil
2 garlic cloves
1 tablespoon of chopped parsley
1 tablespoon of chopped basil
sea salt and freshly ground pepper to taste

Heat up your olive oil (using a medium heat) then add your chopped garlic till lightly golden. Put your spinach into the skillet and it will quickly cook. Remove from the heat and add the parsley, basil, salt and pepper.
(if you are using frozen spinach, please defrost and then squeeze out the excess water before you saute.

Bring a pot of salty water to a boil and cook 8 ounces or more of your favorite pasta (we used fresh spinach fettuccine) cook to the consistency of your choice, drain.

Poached Eggs
We are going to experiment with different techniques for poaching but today the simple method which works like a charm. Take a small skillet and fill 3/4’s of the way, bring the water to a boil and then turn it down to a simmer. Add 1 tablespoon or more if you like of vinegar, I love to use Apple Cider Vinegar, but White Vinegar is wonderful. They only vinegars that you should not use are those that have color. You don’t want to discolor your eggs. Now have your cracked egg ready in a little bowl, take a chopstick or the back of a spoon or fork and create a little whirlpool in the middle of the water in the skillet and drop you egg right into the center. The vinegar and the whirlpool motion keeps the white nice and tight and it does not spread. The vinegar also speeds up the cooking a bit. Cook for approximately 3 1/2 minutes (whites should be cooked and yolk should be loose). Remove with a slotted spoon onto a paper towel to drain and then keep safely on a dish. Go back and make the rest of the eggs.

Now it is time to assemble. Mix 1/2 of the sauce into the pasta, toss well. Place a serving onto the plate, then top that with a warm bed of the sauteed spinach, then place a perfectly poached egg on the spinach and then drizzle with a good helping of Alfredo sauce. Garnish with some chive sprouts and a touch of parsley and remember to serve on a pretty plate!

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