If you are looking for a brunch dish that truly dazzles both the eyes and the palate, the Eggs Benedict with Spinach, Avocado, and Capers Recipe is an absolute must-try. This fresh take on classic Eggs Benedict adds vibrant green spinach and creamy avocado alongside the tangy pop of capers, creating a harmonious blend of flavors and textures. Whether you are impressing guests or simply treating yourself, this recipe makes for a luxurious yet approachable dish that tastes far more complicated than it really is.
Ingredients You’ll Need
The magic of this Eggs Benedict with Spinach, Avocado, and Capers Recipe lies in its thoughtfully simple ingredients. Each component plays a crucial role: the eggs bring delicate richness, spinach adds a fresh earthiness, avocado contributes silky creaminess, while capers brighten every bite with their briny punch.
- 4 large eggs: Perfectly poached eggs are the heart of this dish, so fresh eggs make all the difference.
- 1 tablespoon white vinegar: Helps the eggs coagulate beautifully when poaching without altering the flavor.
- 2 English muffins, split and toasted: Provides a warm, crispy base that holds all the luscious toppings.
- 1/2 cup unsalted butter (melted): Essential for creating that luxuriously smooth hollandaise sauce.
- 3 egg yolks: The rich foundation of the hollandaise, supplying thickness and depth.
- 1 tablespoon lemon juice: Adds bright acidity that balances the richness of the sauce.
- 1/4 teaspoon salt: Enhances all the flavors delicately.
- Ground black pepper to taste: For a subtle kick that rounds out the sauce.
- 2 tablespoons capers: Briny and tangy, they add a bold flavor contrast that wakes up every bite.
- 2 tablespoons fresh chives, chopped: Bring a fresh herbal note and vibrant green color as garnish.
- 1 avocado, sliced: Creamy and buttery, it mellows the savory components beautifully.
- 1 teaspoon hemp seeds: A little crunch and a boost of nutrition sprinkled on the avocado.
- 1 cup fresh spinach: Sautéed lightly to add a hint of mild bitterness and a silky texture.
- 1 clove garlic, minced: Infuses the spinach with aromatic depth.
- 1 tablespoon olive oil: For gently sautéing the spinach and garlic.
How to Make Eggs Benedict with Spinach, Avocado, and Capers Recipe
Step 1: Prepare the Poached Eggs
Fill a saucepan with water and bring it to a gentle simmer. Add the white vinegar, which helps the egg whites set nicely during poaching. Crack each egg into a small ramekin or cup for easy sliding. Swirl the simmering water gently, then carefully slide each egg in. Poach for about 3 minutes until the whites are set but yolks remain delightfully runny.
Step 2: Toast Muffins and Cook Spinach
While the eggs are poaching, toast the English muffins until golden and crisp, laying down the perfect foundation. In a skillet, heat olive oil over medium heat and sauté the minced garlic just until fragrant. Add fresh spinach, cooking it just until wilted but still vibrant green. This simple sauté brings out a lovely softness and bright flavor.
Step 3: Whisk the Hollandaise Sauce
Set up a double boiler or kitchen heatproof bowl over gently simmering water. Whisk together the egg yolks and lemon juice vigorously until slightly thickened and lighter in color. Gradually drizzle in the melted butter while constantly whisking to create a silky, smooth sauce. Season with salt and pepper to taste. This luscious hollandaise ties the whole dish together with its creamy tang.
Step 4: Dry and Assemble
Carefully remove the poached eggs from the water and gently pat them dry on a paper towel to avoid watery plates. Now comes the fun part: place the toasted English muffins on your plate, layer a generous handful of sautéed spinach, and nestle each poached egg on top. Spoon over the warm hollandaise sauce, letting it cascade beautifully over the eggs and greens.
Step 5: Garnish and Serve
Scatter the capers and chopped fresh chives over the top for bursts of tangy flavor and fresh color. Arrange the sliced avocado on the side and sprinkle with hemp seeds for an extra layer of texture and nutrition. This colorful presentation makes the Eggs Benedict with Spinach, Avocado, and Capers Recipe as delightful to look at as it is to eat.
How to Serve Eggs Benedict with Spinach, Avocado, and Capers Recipe
Garnishes
The capers and fresh chives are essential garnishes that bring a bright, savory zing and herbaceous freshness respectively. Adding hemp seeds to the avocado slices introduces a subtle crunch and a hint of nuttiness, elevating the texture contrast beautifully.
Side Dishes
Pair this dish with light sides such as a mixed green salad tossed with a simple lemon vinaigrette or roasted cherry tomatoes for a juicy burst. Crisp breakfast potatoes or a fresh fruit salad also complement the creamy and rich flavors perfectly without overpowering them.
Creative Ways to Present
For an elegant brunch, serve your Eggs Benedict with Spinach, Avocado, and Capers Recipe on a rustic wooden board surrounded by small bowls of extra capers and chopped chives. Try layering the spinach and avocado directly on the English muffins before topping with eggs for added creaminess in every bite. Drizzling a little extra hollandaise on the plate adds an artistic touch that makes your presentation shine.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers, store the components separately for best results. Keep the hollandaise sauce in an airtight container in the fridge for up to two days. Spinach and avocado are best stored separately as well to avoid sogginess and browning.
Freezing
While hollandaise sauce and poached eggs do not freeze well, you can freeze toasted English muffins toasting them straight from frozen works great. Fresh spinach and avocado are best used fresh, so avoid freezing those to maintain their texture and flavor.
Reheating
To reheat hollandaise, use a low temperature double boiler method to gently warm it without breaking the sauce. Spinach can be reheated quickly in a skillet, but avoid overcooking. Poached eggs are best made fresh for that perfect runny yolk experience, but if needed, a quick warm-up in hot water works for a minute or two.
FAQs
Can I make hollandaise sauce ahead of time?
Yes, you can make hollandaise sauce ahead and store it in the refrigerator for up to two days. Reheat gently over a double boiler, whisking occasionally to restore its silky texture without breaking.
What’s the best way to poach eggs perfectly?
Using fresh eggs and adding a splash of vinegar to simmering water helps the whites set nicely. Cracking eggs into ramekins and sliding them gently into swirling water ensures the yolks stay whole with tender whites.
Can I substitute spinach with other greens?
Absolutely! Baby kale or arugula work wonderfully sautéed and provide a slightly different but delicious flavor profile to the Eggs Benedict with Spinach, Avocado, and Capers Recipe.
How ripe should the avocado be?
Choose an avocado that yields slightly to gentle pressure but is not mushy. This ensures creamy slices that hold their shape nicely on the plate and complement the textures without overpowering them.
Are capers necessary in this recipe?
While optional, capers add an important salty, tangy pop that balances the richness of the hollandaise and avocado beautifully, making them a signature component of this twist on classic eggs benedict.
Final Thoughts
This Eggs Benedict with Spinach, Avocado, and Capers Recipe is a wonderful way to brighten your brunch table with fresh ingredients and bold, balanced flavors. It’s approachable enough for home cooks but impressive enough to serve guests, guaranteeing smiles all around. Don’t hesitate to give it a try and make your mornings extra special with this vibrant, delicious twist on a beloved classic.
Print
Eggs Benedict with Spinach, Avocado, and Capers Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 2 servings
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Description
This classic Eggs Benedict recipe features perfectly poached eggs served on toasted English muffins with sautéed spinach and creamy homemade hollandaise sauce. Finished with fresh chives, capers, and creamy avocado slices sprinkled with hemp seeds, it’s an elegant and satisfying breakfast or brunch dish.
Ingredients
Poached Eggs
- 4 large eggs
- 1 tablespoon white vinegar
Base and Greens
- 2 English muffins, split and toasted
- 1 cup fresh spinach
- 1 clove garlic, minced
- 1 tablespoon olive oil
Hollandaise Sauce
- 1/2 cup unsalted butter (melted)
- 3 egg yolks
- 1 tablespoon lemon juice
- 1/4 teaspoon salt
- Ground black pepper to taste
Toppings and Garnish
- 2 tablespoons capers
- 2 tablespoons fresh chives, chopped
- 1 avocado, sliced
- 1 teaspoon hemp seeds
Instructions
- Poach the Eggs: Fill a saucepan with water, bring it to a gentle simmer and add the white vinegar. Crack each egg into a ramekin, swirl the water gently, and carefully slide each egg into the water. Poach the eggs for about 3 minutes until the whites are set but the yolks remain runny.
- Prepare the Base and Spinach: While the eggs poach, toast the English muffins until golden. In a pan, sauté the fresh spinach in olive oil with minced garlic until the spinach is wilted and fragrant. Set aside.
- Make the Hollandaise Sauce: For the hollandaise, whisk the egg yolks and lemon juice together over a double boiler. Slowly drizzle in the melted butter while continuously whisking until the sauce thickens and reaches a creamy consistency. Season with salt and freshly ground black pepper to taste.
- Dry the Poached Eggs: Carefully remove the poached eggs from the water and pat them dry gently with a paper towel to remove excess moisture.
- Assemble the Eggs Benedict: Place the toasted English muffin halves on serving plates. Top each with sautéed spinach, followed by a poached egg. Spoon the hollandaise sauce generously over the eggs.
- Add Garnish and Sides: Garnish the assembled dish with capers and freshly chopped chives. Serve avocado slices on the side, sprinkled with hemp seeds for added texture and nutrition.
Notes
- Use fresh eggs for best poaching results to achieve nicely rounded whites.
- The addition of white vinegar helps the egg whites to coagulate quickly, keeping them neat.
- Make sure the hollandaise sauce does not overheat on the double boiler to avoid curdling.
- Avocado adds a creamy texture and nutritious fats that complement the richness of the hollandaise.
- Serve immediately for best taste and texture of the eggs and sauce.
