Poached eggs and wilted spinach on toasted English muffins, topped with creamy hollandaise sauce.
Poach eggs in water with a splash of white vinegar (about 1 tablespoon per quart) to help them hold their shape. Prepare hollandaise just before serving; it breaks down if held too long.
Hollandaise breaks if it gets too hot; keep the saucepan off direct heat or use a double boiler for safety. For a make-ahead option, toast muffins and wilt spinach up to 2 hours ahead; reheat gently before assembly.
Ingredients
Scale
Measurement units
- 3 egg yolks
- 1 tablespoon lemon juice
- 6 tablespoon unsalted butter
- salt (to taste)
- cayenne pepper (to taste)
- 4 cup fresh spinach
- black pepper (to taste)
- 2 English muffins
- 2 quart water
- 1 tablespoon white vinegar (helps eggs hold shape)
- 4 eggs
Ingredients
Scale
Measurement units
- 3 egg yolks
- 1 tablespoon lemon juice
- 6 tablespoon unsalted butter
- salt (to taste)
- cayenne pepper (to taste)
- 4 cup fresh spinach
- black pepper (to taste)
- 2 English muffins
- 2 quart water
- 1 tablespoon white vinegar (helps eggs hold shape)
- 4 eggs
Instructions
Make the hollandaise sauce
Whisk egg yolks and lemon juice (1 tablespoon), fresh together in a saucepan over low heat until pale and slightly thickened, about 2 minutes.
Remove from heat and whisk in unsalted butter (6 tablespoon), cold, cut into small cubes one piece at a time, waiting for each addition to fully incorporate before adding the next.
Season with salt and cayenne pepper to taste.
Equipment: saucepan, whisk
Wilt the spinach
Heat a skillet over medium heat and add fresh spinach (4 cup), packed, stirring constantly until wilted, about 2 minutes.
Transfer to a fine-mesh strainer and gently squeeze out excess moisture.
Season with salt and black pepper, freshly ground to taste.
Equipment: skillet
Toast the English muffins
Split English muffins in half and toast until golden brown.
Poach the eggs
Fill a shallow poaching pan with water (2 quart) and bring to a gentle simmer; add white vinegar (1 tablespoon).
Crack eggs, large into small cups, then gently slide into the simmering water one at a time.
Poach for 3 to 4 minutes until the whites are set but the yolks remain soft.
Remove eggs with a slotted spoon and drain briefly on a paper towel.
Equipment: slotted spoon
Assemble and serve
Place toasted English muffin halves on serving plates.
Divide wilted spinach evenly among the muffin halves.
Top each muffin half with one poached egg.
Spoon hollandaise sauce generously over each egg and serve immediately.
Before you cook
Cook notes
- • Hollandaise breaks if it gets too hot; keep the saucepan off direct heat or use a double boiler for safety.
- • Poach eggs in water with a splash of white vinegar (about 1 tablespoon per quart) to help them hold their shape.
- • Prepare hollandaise just before serving; it breaks down if held too long.
- • Squeeze excess moisture from wilted spinach so it doesn't make the muffins soggy.
- • For a make-ahead option, toast muffins and wilt spinach up to 2 hours ahead; reheat gently before assembly.
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