Welcome to the ultimate brunch experience with our mouthwatering Spinach Eggs Benedict recipe. This classic breakfast dish gets a delightful twist with the addition of fresh spinach, creating a flavorful and nutritious twist on a beloved favorite.

Imagine a perfectly poached egg nestled atop a bed of sautéed spinach, all served on a toasted English muffin and drizzled with a velvety hollandaise sauce. The combination of flavors is simply divine, with the richness of the hollandaise sauce beautifully complementing the earthy taste of spinach and the delicate runny yolk of the poached egg.

Ingredients:

  • 4 English muffins, split
  • Frozen Chopped Spinach in butter sauce
  • Butter or margarine
  • 8 eggs, poached

Hollandaise Sauce

  • 3 egg yolks, room temperature
  • Salt and ground white pepper
  • 3 sticks unsalted butter
  • 2 teaspoons grated lemon zest
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon snipped chives

Directions:

To make the hollandaise sauce: In a blender, combine egg yolks and salt and pepper, to taste and mix for 10 seconds.  In a small saucepan, melt butter until it foams. Remove the foam with a spoon. With the blender running, pour melted butter in a thin stream into a blender. Add zest and lemon juice and pulse to incorporate. Pour sauce into a bowl and place over a pan filled with 2 inches of hot water to keep the sauce warm. Stir in chives just before serving.

To poach eggs:  Heat about 2 inches of water in a deep saucepan to a gentle simmer and stir in 1 tablespoon of cider or white wine vinegar (to help the eggs keep their shape).

Break the eggs into a cup and slowly pour the egg into the simmering water (pour the egg close to the water). Immediately and gently push the whites over the yolk with a wooden spoon for 2-3 seconds, then proceed with the other eggs. After 4 minutes, remove the first egg with a slotted spoon; the white should be set and the yolk should still be soft.

Prepare spinach as directed (microwave works great!).  Toast or broil the muffin halves and spread them with butter. Top each slice with a spoonful of spinach and then top with the poached eggs. Cover eggs with hot hollandaise sauce and serve.

Serves 4 (2 eggs per serving)