Eggs Benedict with Spinach and Hollandaise Sauce

This classic eggs benedict recipe features poached eggs served on a bed of sautéed spinach and toasted english muffins, all topped with a rich and creamy hollandaise sauce. Perfect for a brunch gathering or a special breakfast, this dish combines flavors and textures that are sure to impress. Enjoy the delightful combination of buttery sauce and perfectly cooked eggs!

This recipe is american style, breakfast, scaled for 4 servings, with 15 min prep and 20 min cook.

Prep: 15 min · Cook: 20 min · Total: 35 min · Serves: 4

Quick cooking notes

• Core ingredients include lemon juice, fresh spinach, egg yolks, salt.
• Follow all 6 steps in order for the intended texture and doneness.
• Ingredient quantities listed below are for 4 servings.

Ingredients

• 1 tbsp lemon juice (freshly squeezed)
• 200 g fresh spinach (washed and chopped)
• 3 large egg yolks (raw)
• 1 tsp salt
• 4 large eggs (poached)
• 1 pinch black pepper
• 2 pieces english muffins (split and toasted)
• 100 g butter (melted)

Instructions

1. Begin by toasting the English muffins until golden brown and set aside.
2. In a skillet, melt a small amount of butter over medium heat and add the chopped spinach, cooking until wilted.
3. In a separate pot, bring water to a gentle simmer and poach the eggs for about 3-4 minutes until the whites are set but the yolks remain runny.
4. For the hollandaise sauce, whisk the egg yolks in a bowl over a pot of simmering water, adding the melted butter gradually while whisking continuously until the sauce thickens.
5. Stir in the lemon juice, salt, and a pinch of black pepper to the hollandaise sauce.
6. To assemble, place the toasted English muffins on plates, top each half with sautéed spinach, a poached egg, and drizzle with hollandaise sauce.

Nutrition (per serving)

• Calories: 420
• Protein: 19 g
• Fat: 30 g
• Carbohydrates: 24 g
• Fiber: 3 g
• Sugar: 1 g
• Sodium: 550 mg

Nutrition values are estimates based on stored ingredient totals and serving size.

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