Eggs Benedict with Hollandaise Sauce and Spinach

A Fresh Take On Recipes For Morning, Noon, And Night, Shipped Right to Your Door

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A Fresh Take On Recipes For Morning, Noon, And Night, Shipped Right to Your Door

Eggs Benedict with Hollandaise Sauce and Spinach Recipe

This traditional brunch dish consists of perfectly poached eggs, Canadian bacon, and spinach atop toasted English muffins, all smothered in a rich and creamy hollandaise sauce.

Ingredients

Four large eggs
1/4 teaspoon cayenne pepper
1/2 cup unsalted butter
1 bag baby spinach
3 egg yolks
2 english muffins
4 slices canadian bacon
1 tablespoon freshly squeezed lemon juice
1/2 teaspoon salt

Time Needed

Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes

Instructions

Set aside the toasted English muffins.
Cook the Canadian bacon in a large skillet over medium heat until browned and heated through.
Keep warm and set aside.
Melt the butter in a medium saucepan over low heat.
Combine the egg yolks, lemon juice, salt, and cayenne pepper in a blender.
Blend on high until completely smooth.
Pour the melted butter into the egg yolk mixture in a steady stream while the blender is running on low.
Blend the mixture until it is thick and creamy.
Cook the spinach in the microwave or on the stovetop until it is wilted.
Poach the eggs until they are done to your liking.
Place a toasted muffin half on each plate to start.
Add a slice of Canadian bacon, some wilted spinach, and a poached egg to each muffin half.
Spread the hollandaise sauce on top of each egg.
Serve right away.