Spring Vegetable Eggs Benedict with Hollandaise Sauce
A delightful twist on the classic Eggs Benedict, this version features fresh spring vegetables and a creamy 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
- (4) large eggs
- (4) English muffins, split
- (2 cups) fresh spinach, chopped
- (1 cup) asparagus, trimmed and cut into 2-inch pieces
- (1 cup) cherry tomatoes, halved
- (1 tablespoon) olive oil
- (1 tablespoon) white vinegar
- (1/2 cups) unsalted butter
- (3) large egg yolks
- (1 tablespoon) lemon juice
- (1/4 teaspoons) salt
- (1/4 teaspoons) cayenne pepper
- Fresh chives, chopped (for garnish)
Instructions
- 1
In a medium skillet, heat 1 tablespoon of olive oil over medium heat. Add 2 cups of chopped spinach and sauté until wilted, about 2 minutes. Add 1 cup of asparagus and 1 cup of halved cherry tomatoes, cooking for an additional 3-4 minutes until the vegetables are tender. Remove from heat and set aside.
- 2
In a large pot, bring water to a gentle simmer. Add 1 tablespoon of white vinegar to the water. Crack each of the 4 large eggs into a small bowl, then gently slide them into the simmering water. Poach the eggs for about 3-4 minutes, until the whites are set but the yolks remain runny. Remove the eggs with a slotted spoon and drain on paper towels.
- 3
While the eggs are poaching, prepare the hollandaise sauce. In a small saucepan, melt 1/2 cup of unsalted butter over low heat. In a mixing bowl, whisk together 3 large egg yolks, 1 tablespoon of lemon juice, 1/4 teaspoon of salt, and 1/4 teaspoon of cayenne pepper until well combined. Add 1/4 teaspoon salt and 1/4 teaspoon cayenne pepper.
- 4
Slowly drizzle the melted butter into the egg yolk mixture while whisking continuously until the sauce is smooth and creamy. If the sauce is too thick, you can add a teaspoon of warm water to loosen it up.
- 5
Toast the 4 split English muffins until golden brown. Place each half on a plate, top with the sautéed vegetables, and gently place a poached egg on top of each. Drizzle with the hollandaise sauce and garnish with chopped chives.
Recipe actions