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
Scale
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.
