Description
A rich and satisfying brunch classic, this Eggs Benedict recipe features perfectly poached eggs, silky hollandaise sauce, crispy English muffins, and fresh sides like avocado and sautéed spinach. It’s a comforting dish with gourmet flair that’s easier to make than you think.
Ingredients
Scale
- 4 large eggs
- 1 tablespoon white vinegar
- 2 English muffins, split and toasted
- 1/2 cup unsalted butter (melted)
- 3 egg yolks
- 1 tablespoon lemon juice
- 1/4 teaspoon salt
- Ground black pepper to taste
- 2 tablespoons capers
- 2 tablespoons fresh chives, chopped
- 1 avocado, sliced
- 1 teaspoon hemp seeds
- 1 cup fresh spinach
- 1 clove garlic, minced
- 1 tablespoon olive oil
Instructions
- Fill a saucepan with water, bring to a gentle simmer, and add vinegar.
- Crack each egg into a ramekin. Swirl the water and gently slide in each egg. Poach for 3 minutes.
- Toast the English muffins and sauté the spinach in olive oil with minced garlic until wilted.
- For the hollandaise sauce, whisk egg yolks and lemon juice over a double boiler. Slowly add melted butter while whisking until thickened. Season with salt and pepper.
- Pat poached eggs dry with a paper towel.
- To assemble, place toasted muffins on plates, top with sautéed spinach, poached eggs, and hollandaise sauce.
- Garnish with capers and chopped chives. Serve avocado slices on the side, sprinkled with hemp seeds.
Notes
- Use the freshest eggs possible for tight, neat poaching.
- Whisk hollandaise continuously to avoid splitting.
- Warm your plates before assembling for best results.
- Reheat poached eggs in hot water for 30 seconds if needed.
Nutrition
- Serving Size: 1 plate
- Calories: 550
- Sugar: 2g
- Sodium: 520mg
- Fat: 45g
- Saturated Fat: 20g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 320mg