Print
Ingredients
Scale
- 3 large egg yolks
- 1 tablespoon fresh lemon juice
- ½ teaspoon Dijon mustard
- Heaping ¼ teaspoon sea salt
- 2 pinches cayenne pepper
- ½ cup unsalted butter
- Hot water, as needed
- 1 tablespoon extra-virgin olive oil
- 2 garlic cloves, chopped
- 10 ounces fresh spinach
- ½ teaspoon sea salt
- Freshly ground black pepper
- 8 large eggs
- 1 tablespoon white wine vinegar
- 4 English muffins
- Sea salt and freshly ground black pepper
- Chopped fresh chives, for garnish
Instructions
- Prepare the hollandaise sauce by blending yolks, lemon juice, mustard, salt, and cayenne until frothy.
- Melt the butter in a small pot over medium-low heat, then slowly blend it into the yolk mixture until smooth.
- Heat olive oil in a skillet, sauté garlic for 30 seconds, add spinach, salt, and pepper, and cook until wilted.
- Poach eggs in gently boiling water with vinegar for 3-4 minutes; set aside after cooking.
- Toast the English muffins, then layer with spinach and poached egg.
- Season each egg with salt and pepper, drizzle with hollandaise, garnish with chives, and serve.
Notes
If the hollandaise gets too thick, blend in hot water a tablespoon at a time until desired consistency is reached.
Use fresh spinach for the best flavor and texture in the dish.
Adjust garlic to your taste preference. Less garlic can be used if desired.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Breakfast
- Method: Poaching and sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 394
- Sugar: 2g
- Sodium: 668mg
- Fat: 33g
- Saturated Fat: 14g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 295mg