Description
A classic brunch dish featuring toasted English muffins topped with poached eggs, sautéed spinach, avocado, and a rich hollandaise sauce.
Ingredients
Scale
- 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