Description
A savory breakfast dish featuring perfectly poached eggs on a bed of sautéed spinach, topped with hollandaise sauce and served on toasted English muffins.
Ingredients
Scale
- 4 large eggs
- 2 English muffins, split
- 2 cups fresh spinach
- 1 tablespoon olive oil
- 1 tablespoon white vinegar
- 1 cup unsalted butter
- 3 large egg yolks
- 1 tablespoon lemon juice
- Salt to taste
- Pepper to taste
Instructions
- Bring a pot of water to a gentle simmer and add white vinegar.
- Crack eggs into small bowls. Gently slide eggs into simmering water, one at a time. Poach for 3-4 minutes.
- Meanwhile, heat olive oil in a pan over medium heat. Add spinach and sauté until wilted. Season with salt and pepper.
- In a separate saucepan, melt butter over low heat. In a bowl, whisk egg yolks and lemon juice together until pale and thick.
- Slowly drizzle in melted butter while whisking continuously until the sauce is smooth.
- Toast English muffins until golden brown.
- To assemble, place spinach on each muffin half, top with a poached egg, and drizzle with hollandaise sauce.
Notes
- For variations, consider adding smoked salmon or crispy bacon.
- Garnish with fresh herbs for added flavor.
- Ensure water is not boiling to prevent eggs from breaking apart.
- Use a thermometer to check hollandaise sauce temperature for best results.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Poaching and sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 1g
- Sodium: 600mg
- Fat: 35g
- Saturated Fat: 20g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 400mg
Keywords: breakfast, poached eggs, hollandaise, spinach, English muffins