Eggs Benedict: a warm, silky stack of toasted English muffin, tender sautéed spinach, a perfectly poached egg with a molten yolk, and a glossy ribbon of hollandaise—finished with creamy avocado slices. The aroma of butter and lemon, the gentle hiss of spinach in the pan, and the bright citrus tang of hollandaise combine to create a brunch classic that’s both comforting and celebratory. Each bite balances rich, velvety textures with a light, lemon-bright finish; the pop of the yolk ties everything together in a luscious, savory sauce.
Whether you’re treating a weekend crowd, cooking a romantic breakfast for two, or elevating a quiet weekday morning, this Eggs Benedict variation—with spinach and avocado—feels special without being fussy. It’s ideal for lazy brunches, Mother’s Day celebrations, or any time you want to turn simple ingredients into a memorable meal. For a sourdough twist or a spiced, Southwestern take on Eggs Benedict, you can explore variations like this sourdough English muffin version in our internal recipe library: sourdough English muffin Eggs Benedict.
At a Glance
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Servings: 4 (one poached egg + one muffin half per person)
- Difficulty Level: Intermediate (hollandaise requires some gentle whisking and attention)
Nutrition Highlights
Nutrition estimates per serving (one assembled muffin half with poached egg, spinach, avocado slices, and hollandaise). Values are estimates based on USDA FoodData Central and portion guidelines from Mayo Clinic and other reputable sources.
- Calories: ~450 kcal
- Protein: ~12 g
- Total Fat: ~37 g
- Carbohydrates: ~17 g
- Dietary Fiber: ~3.8 g
- Sodium: variable (depends on added salt and English muffin; estimate 350–500 mg)
- Cholesterol: relatively high due to eggs and butter (expect ~220–260 mg)
Notes: These figures are estimates and will vary with exact products and portion sizes (e.g., whole-wheat muffins, reduced-fat butter, or skipping butter in the sauce). For individuals monitoring cholesterol or saturated fat, consider lighter substitutions listed below. (Nutrition estimates are drawn from USDA FoodData Central nutrient values and clinical guidance on portion sizes.)
Why You’ll Love It
This recipe marries richness and freshness: the silky hollandaise and poached egg provide that unforgettable, indulgent mouthfeel while sautéed spinach and avocado add vegetal brightness and creamy contrast. It’s a great dish for sharing—easy to scale for guests and naturally feels special enough for celebrations. The recipe’s hands-on elements (poaching eggs, emulsifying a sauce) are satisfying to do and teach; mastering them converts a simple breakfast into a signature skill. It’s also flexible—tweak the greens, change the bread, or make it lighter—without losing the core appeal.
Preparation Guide
Ingredients (exact quantities)
- 4 large eggs
- 2 English muffins, split (yields 4 halves)
- 1 tablespoon white vinegar (for poaching water)
- 1 avocado, sliced
- 2 cups fresh spinach, sautéed
- For the hollandaise sauce:
- 3 egg yolks
- 1 tablespoon lemon juice
- 1/2 cup butter, melted (about 8 tablespoons)
- Salt and pepper to taste
Optional ingredients and substitutions
- Use 1 tablespoon white wine vinegar instead of white vinegar for a subtler flavor.
- Replace butter in hollandaise with clarified butter for a cleaner finish; for a lighter sauce, use 3 tablespoons butter + 3 tablespoons plain Greek yogurt (stirred in off-heat) and be aware texture will differ.
- Swap English muffins for toasted sourdough, bagels, or gluten-free English muffins. See a creative Mexican spin in our recipe collection: Mexican Eggs Benedict inspiration.
- For a vegetarian protein boost, add a thin slice of smoked tempeh beneath the spinach.
- For a lower-cholesterol option, make hollandaise with 2 egg yolks + 1 whole egg and reduce butter by one tablespoon.
Step-by-step Instructions
- Fill a large, shallow pan with water, add the vinegar, and bring it to a gentle simmer (not a rolling boil). A gentle simmer keeps poached eggs compact.
- Crack each egg into a small bowl or ramekin, one at a time. Gently slide each egg into the simmering water. Poach eggs for about 3–4 minutes for runny yolks (adjust to 5 minutes if you prefer firmer yolks). Remove with a slotted spoon and drain on paper towel. Tip: swirl the water briefly before adding eggs to help them form neat whites.
- While the eggs poach, split and toast the English muffins until golden brown. Lightly butter if desired.
- To make the hollandaise sauce: whisk the 3 egg yolks and lemon juice together in a heatproof bowl. Place the bowl over a pot of barely simmering water (double-boiler technique), ensuring the bowl doesn’t touch the water. Whisk constantly and slowly drizzle in the melted butter until the sauce thickens and doubles in volume. Season with salt and pepper to taste. Remove from heat and keep warm. Tip: If the sauce becomes too thick, whisk in a teaspoon or two of warm water to loosen. If it breaks (separates), whisk in a small splash of hot water or a teaspoon of mustard to bring it back together.
- Sauté the spinach in a tablespoon of olive oil or butter over medium heat until just wilted (1–2 minutes); season lightly.
- To assemble: place toasted muffin halves on plates, top each with a small bed of sautéed spinach, then a poached egg. Spoon the hollandaise over the eggs, garnish with avocado slices, cracked black pepper, and a sprinkle of chopped chives or smoked paprika if desired. Serve immediately.
Practical tips
- Use the freshest eggs possible for easier poaching and compact whites.
- Keep hollandaise warm but off direct heat to avoid overcooking. If it sits too long, re-whisk gently over warm water.
- Time the toasting, spinach, and poaching so everything finishes together—poached eggs and sauce are best served right away.
- Avoid over-whisking the hollandaise; gentle steady whisking produces a silky emulsion.
Presentation Tips
- Arrange two halves per plate for a generous brunch portion, or one half as a light option.
- Garnish with finely chopped chives, cracked black pepper, or a light dusting of smoked paprika for color and aroma.
- Serve on warm plates to help keep the hollandaise glossy and the eggs warm.
- Pair with a simple arugula salad tossed in lemon vinaigrette, roasted cherry tomatoes, or a side of crispy hash browns for contrast.
- For drinks: classic pairings include freshly brewed coffee, a citrusy mimosa, or an herbal tea to cut through the richness.
Storage Instructions
Eggs Benedict is best enjoyed immediately, but here’s how to store components safely:
- Room temperature: Do not leave assembled Eggs Benedict at room temperature for more than 2 hours (food-safety guideline). Hollandaise and poached eggs are perishable.
- Refrigeration: Store components separately. Hollandaise in a sealed container: up to 48 hours (reheat gently over warm water, whisking). Poached eggs: store in a shallow container covered with water and a lid—up to 24–48 hours, though texture will change. English muffins: 2–3 days. Avocado: best used fresh; sliced avocado may brown—store with lemon juice for up to 1 day.
- Freezer: Not recommended for hollandaise or poached eggs (texture degrades). English muffins freeze well for 1–3 months; toast from frozen.
Chef’s Advice
- Temperature control is everything: keep water at a gentle simmer for poaching and use a low, steady heat when emulsifying hollandaise.
- For the most stable hollandaise, use room-temperature egg yolks and add the butter very slowly at first to build the emulsion.
- Clarified butter reduces the chance of separation and gives a cleaner flavor.
- If you’re nervous about making hollandaise from scratch, try a quick blender hollandaise: blend yolks and lemon, then slowly stream in melted butter while the blender runs—this is faster and more forgiving for home cooks.
- Taste as you go: adjust lemon and salt to balance the butter’s richness.
Creative Twists
- Smoked Salmon Benedict: Replace spinach with a layer of thinly sliced smoked salmon for a classic Eggs Royale variation. Omit avocado for a cleaner presentation.
- Mexican Benedict: Top with salsa verde, a sprinkle of cotija, and charred jalapeño slices—swap English muffins for toasted bolillos or corn cakes. (See our internal recipe inspiration above.)
- Vegan Hollandaise & Tofu Poach: Use silken tofu blended with lemon, a touch of turmeric, and olive oil for a vegan “hollandaise,” and replace poached eggs with pan-seared tofu slices or chickpea “egg” patties.
- Lighter Version: Use one yolk + two whole eggs in the sauce, reduce butter by 25%, and serve on whole-grain muffins with a generous bed of arugula for a fresher profile.
- Truffle & Mushroom Benedict: Sauté wild mushrooms in butter and finish with a drizzle of truffle oil instead of avocado for an earthy, luxurious twist.
All Your Questions Answered
Q: Can I make hollandaise ahead of time?
A: You can make hollandaise up to 48 hours ahead and refrigerate in an airtight container. Reheat gently over warm water while whisking to revive emulsion. Avoid microwave reheating.
Q: How can I fix a broken hollandaise?
A: Rescue it by whisking a teaspoon of hot water or a small splash of lemon into the broken sauce, or start with a fresh egg yolk in a clean bowl and slowly whisk the broken sauce into it.
Q: Is poaching eggs difficult?
A: Poaching is easy with a few techniques: use fresh eggs, add a splash of vinegar, and keep the water at a gentle simmer. Crack eggs into small bowls before sliding in to avoid breaking yolks.
Q: Can I make this gluten-free?
A: Yes—use gluten-free English muffins, toasted, and verify any seasonings/sauces are gluten-free.
Q: What’s a healthier spin?
A: Reduce the butter in hollandaise, use one yolk + one whole egg in the sauce, choose whole-grain muffins, and increase the greens (spinach, arugula) to add fiber and nutrients.
Conclusion
Give this Eggs Benedict a try the next time you want a brunch that feels both indulgent and approachable. Share your results, swap in your favorite bread or greens, and tag your photos so others can be inspired—this recipe is as flexible as it is delicious. For additional classic hollandaise techniques and variations, this comprehensive guide is a helpful reference: Eggs Benedict with Hollandaise Sauce – Tastes Better From Scratch. If you’d like another home-cook perspective with step photos and tips, check this trusted rundown of Eggs Benedict methods: Eggs Benedict – RecipeTin Eats.
Enjoy the process—poaching and saucemaking are skills that reward practice, and the first forkful of runny yolk and warm hollandaise makes every attempt worth it.
Print
Eggs Benedict
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A classic brunch dish featuring toasted English muffins topped with poached eggs, sautéed spinach, avocado, and a rich hollandaise sauce.
Ingredients
- 4 large eggs
- 2 English muffins, split
- 1 tablespoon white vinegar
- 1 avocado, sliced
- 2 cups fresh spinach, sautéed
- Hollandaise sauce:
- 3 egg yolks
- 1 tablespoon lemon juice
- 1/2 cup butter, melted
- Salt and pepper to taste
Instructions
- Fill a large, shallow pan with water, add the vinegar, and bring it to a gentle simmer.
- Crack each egg into a small bowl and gently slide each egg into the simmering water, poaching for 3–4 minutes.
- While the eggs poach, split and toast the English muffins.
- To make the hollandaise sauce, whisk egg yolks and lemon juice in a heatproof bowl over simmering water, drizzling in melted butter until thickened.
- Sauté the spinach in olive oil until wilted.
- To assemble, top each toasted muffin half with spinach, a poached egg, hollandaise sauce, and avocado slices. Serve immediately.
Notes
Eggs Benedict is best enjoyed immediately. Hollandaise can be refrigerated and reheated gently.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Brunch
- Method: Poaching, Sautéing, Emulsifying
- Cuisine: American
Nutrition
- Serving Size: 1 assembled muffin half
- Calories: 450
- Sugar: 1g
- Sodium: 400mg
- Fat: 37g
- Saturated Fat: 14g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 240mg
