Prep Time: 15 minutes
Cook Time: 15 minutes
Ready In: minutes
Yields or Serves: 4
Perfectly poached eggs with spinach and buttery hollandaise isn’t just for Sunday brunch. If you have summer guests, like I do, this is a special breakfast, brunch, or even dinner. A dash of white wine vinegar (about 2 teaspoons) added to the poaching water will encourage the protein in the eggs to coagulate, creating a neater looking poached egg.
- 6 Eggs (Divided)
- 2 Tablespoons Lemon Juice
- 12 Tablespoons Unsalted Butter (Melted)
- 1 Teaspoon Kosher Salt
- 1/2 Teaspoon Freshly Ground Pepper
- 2 Tablespoons Olive Oil
- 4 Cups Spinach
- 2 English Muffins (Split)
- To make the hollandaise: Heat a pot containing 2 inches of water over a low heat until it is barely simmering. Separate 4 of the eggs and place yolks in a heatproof bowl. Place yolks over barely simmering water, making sure bowl does not touch the water, and whisk constantly while slowly adding the lemon juice. Continue whisking 2 to 3 minutes until thick. Slowly melt butter into egg mixture continually whisk until sauce is smooth and thick. Remove from heat and season with kosher salt and pepper. Cover and set aside to keep warm.
- Heat olive oil in skillet over a medium-high heat and add spinach by handfuls. Sauté 3 minutes until spinach is wilted. Remove from pan, cover, set aside.
- Toast English muffins halves.
- Add water and salt to pot and bring to a boil. With large-size spoon, stir water in circular motion. One at a time crack eggs into cup and carefully slide each egg into center of the whirlpool. For soft poached egg, gently simmer for about 3 minutes. For firmer egg, gently simmer for about 4 minutes.
- Remove eggs with slotted spoon and place on paper towel to drain.
- Divide spinach evenly among English muffin halves and top with poached eggs and hollandaise sauce.
- Serves 4
- Prep Time: 15 Minutes Cook Time: 15 Minutes Total Time: 30 Minutes
- “Work With What You Got!”
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