Description
This vegetarian twist on the classic Eggs Benedict is a delightful option for brunch enthusiasts. By swapping bacon for sautéed spinach, it offers a fresh and light flavor profile while still delivering the creamy decadence of traditional hollandaise sauce.
Perfect for vegetarians or anyone looking for a lighter brunch option, this dish is easy to prepare and always impressive. The balance of textures—from the crisp English muffin to the velvety hollandaise and runny poached egg—creates a dish that’s as satisfying as it is beautiful. Serve it as the centerpiece for a weekend brunch or a cozy breakfast at home.
Ingredients
– 4 English muffins, halved and toasted
– 4 large eggs, poached
– 2 cups fresh baby spinach
– 1/2 cup unsalted butter, melted
– 3 large egg yolks
– 1 tablespoon lemon juice
– 1/4 teaspoon Dijon mustard
– Salt and cayenne pepper to taste
Instructions
1. Toast the English Muffins : Slice and lightly toast the English muffins. Set them aside.
2. Sauté the Spinach : Heat a non-stick skillet over medium heat. Add the baby spinach and sauté until wilted, about 2 minutes. Remove from heat and set aside.
3. Prepare the Hollandaise Sauce : In a heatproof bowl over a double boiler, whisk together egg yolks, lemon juice, and Dijon mustard. Gradually add the melted butter in a slow stream, whisking constantly, until the sauce thickens. Season with salt and a pinch of cayenne pepper. Keep warm.
4. Poach the Eggs : In a saucepan, bring water to a gentle simmer. Add a splash of vinegar (optional) to help the egg whites set. Crack each egg into a small bowl and gently slide it into the simmering water. Cook for 3-4 minutes or until the whites are set but the yolks remain runny. Remove with a slotted spoon and drain on a paper towel.
5. Assemble the Eggs Benedict : Place the toasted English muffins on a plate. Add a generous layer of sautéed spinach to each muffin half. Top with a perfectly poached egg.
6. Add Hollandaise : Drizzle the warm hollandaise sauce over the eggs. Garnish with fresh parsley or a sprinkle of paprika if desired. Serve immediately.
- Prep Time: 15 minutes
- Cook Time: 20 minutes