Eggs Benedict with Spinach and Hollandaise Sauce
A classic Eggs Benedict recipe featuring fresh spinach and a rich, homemade Hollandaise sauce, perfect for brunch or a special breakfast.
Login to save, add to a plan, rate, or make a copy.
Ingredients
Yields 4 servings
- (8) large eggs
- (4) English muffins
- (4 cups) fresh spinach
- (1/2 cups) unsalted butter
- (3) large egg yolks
- (1 tablespoon) lemon juice
- (1/4 teaspoons) salt
- (1/4 teaspoons) cayenne pepper
- (1 tablespoon) white vinegar
- (1/4 teaspoons) black pepper
Instructions
- 1
Fill a large pot with water and bring it to a gentle simmer. Add 1 tablespoon of white vinegar to the water.
- 2
Crack 8 large eggs into separate small bowls, being careful not to break the yolks.
- 3
Gently slide each egg into the simmering water, cooking for about 3-4 minutes until the whites are set but the yolks remain runny. Remove with a slotted spoon and drain on paper towels.
- 4
While the eggs are poaching, split and toast 4 English muffins until golden brown.
- 5
In a skillet over medium heat, add 4 cups of fresh spinach and sauté until wilted, about 2-3 minutes. Season with salt and black pepper to taste.
- 6
For the Hollandaise sauce, melt 1/2 cup of unsalted butter in a small saucepan. In a bowl, whisk together 3 large egg yolks, 1 tablespoon of lemon juice, and 1/4 teaspoon of salt until pale and thick.
- 7
Slowly drizzle in the melted butter while whisking continuously until the sauce is smooth and creamy. Stir in 1/4 teaspoon of cayenne pepper.
- 8
To assemble, place the toasted English muffin halves on plates, top each half with sautéed spinach, and carefully place a poached egg on top. Drizzle with Hollandaise sauce.
Recipe actions