Description
A delicious brunch dish featuring poached eggs on toasted English muffins topped with creamy Hollandaise sauce.
Ingredients
Scale
- 1 cup unsalted butter
- 5 large egg yolks
- 2 tablespoons lemon juice
- ¾ teaspoon salt
- ⅛ teaspoon paprika
- 1 teaspoon white vinegar
- 8 large eggs
- 2 tablespoons olive oil
- 2 cloves garlic (finely chopped)
- 10 ounces baby spinach
- ½ teaspoon salt
- ¼ teaspoon ground black pepper (plus more to taste)
- 4 English muffins (split and toasted)
- Chopped chives (for garnish)
Instructions
- Fill a small pot with 1 inch of water. Bring to a boil over high heat, then reduce to a simmer over low heat.
- While the water is coming to a boil, melt the butter in a small saucepan over medium heat or melt it in the microwave. Let cool slightly. (It should be very warm, but not steaming hot.)
- In a mixing bowl large enough to sit on top of the pot without touching the water, whisk the egg yolks until they are pale yellow, about 1 minute. Whisk in the lemon juice, salt, and paprika.
- When the water is simmering, place the bowl with the egg yolk mixture over the top. While whisking vigorously, slowly drizzle the hot butter into the egg mixture, starting with a few drops at a time, increasing to a thin stream.
- Once the butter has been added, cook for 3 to 5 more minutes while whisking frequently until the mixture is creamy, thickened, and coats the back of a spoon. Remove the bowl from the heat. Cover and set aside.
- Fill a large pot with about 2 inches of water. Bring to a simmer over medium-high heat, then reduce the heat enough to keep the water hot and steaming but not vigorously bubbling. Stir in the vinegar.
- Crack one egg into a small ramekin. Gently drop an egg into the center of the water. Let it cook for 1 minute, then stir the water so that the egg floats up from the bottom of the pot.
- Cook for 3 to 5 minutes, depending on the desired doneness. Remove each egg with a slotted spoon and transfer it to a paper towel-lined plate. Repeat with remaining eggs.
- While the eggs are poaching, heat a large skillet over medium heat. Add the olive oil and garlic and cook for 1 minute. Add half of the spinach and stir, cooking for about 1 minute, until slightly wilted. Add the remaining spinach and stir, cooking for another 1 to 2 minutes, until all is wilted. Season with the salt and pepper. Remove from the heat and cover to keep warm if the eggs are still cooking.
- To serve, divide the spinach evenly over the toasted English muffin halves. Place a poached egg on top of the spinach, and spoon the Hollandaise sauce over each egg. Garnish with chives and serve immediately.
Notes
- Ensure the water remains at a low simmer for poaching the eggs to avoid tough whites.
- Feel free to add additional herbs or spices to the Hollandaise sauce for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Brunch
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 muffin half with egg and sauce
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 35g
- Saturated Fat: 20g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 300mg