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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
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.
Poached Egg Accessories
The Perfect Egg
Elite Gourmet Non-Stick Omelet and Frittata Maker
The Good Egg
Frittata And Omelette Double Sided Folding Egg Pan
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