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Prepare the Hollandaise Sauce: In a blender, combine egg yolks, lemon juice, Dijon mustard, salt, and cayenne pepper. Blend on low speed for 15-30 seconds until well combined.

With the blender running on low, slowly drizzle in the warm melted butter in a steady stream until the sauce is thick and emulsified. Taste and adjust seasoning if needed. Set aside in a warm place or a thermos to keep warm.

Sauté the Spinach and Mushrooms: Heat olive oil in a large skillet over medium-high heat. Add sliced mushrooms and cook for 5-7 minutes, stirring occasionally, until browned and tender.

Add minced garlic to the skillet and cook for 1 minute until fragrant. Stir in the fresh spinach, salt, and pepper. Cook for 2-3 minutes, or until the spinach has wilted. Remove from heat and set aside.

Poach the Eggs: Fill a large pot with about 3-4 inches of water and bring to a gentle simmer. Add the white vinegar. Crack each egg into a small bowl or ramekin individually.

Gently slide the eggs one by one into the simmering water. Poach for 3-4 minutes for soft, runny yolks. Use a slotted spoon to carefully remove the eggs and drain any excess water.

Assemble the Eggs Benedict: Toast the English muffins. Place two toasted English muffin halves on each serving plate.

Divide the sautéed spinach and mushroom mixture evenly among the English muffin halves.

Place one poached egg on top of the spinach and mushrooms on each English muffin half.

Spoon a generous amount of warm Hollandaise sauce over each poached egg. Garnish with fresh chopped chives and serve immediately.


Prepare the Hollandaise Sauce: In a blender, combine egg yolks, lemon juice, Dijon mustard, salt, and cayenne pepper. Blend on low speed for 15-30 seconds until well combined.

With the blender running on low, slowly drizzle in the warm melted butter in a steady stream until the sauce is thick and emulsified. Taste and adjust seasoning if needed. Set aside in a warm place or a thermos to keep warm.

Sauté the Spinach and Mushrooms: Heat olive oil in a large skillet over medium-high heat. Add sliced mushrooms and cook for 5-7 minutes, stirring occasionally, until browned and tender.

Add minced garlic to the skillet and cook for 1 minute until fragrant. Stir in the fresh spinach, salt, and pepper. Cook for 2-3 minutes, or until the spinach has wilted. Remove from heat and set aside.

Poach the Eggs: Fill a large pot with about 3-4 inches of water and bring to a gentle simmer. Add the white vinegar. Crack each egg into a small bowl or ramekin individually.

Gently slide the eggs one by one into the simmering water. Poach for 3-4 minutes for soft, runny yolks. Use a slotted spoon to carefully remove the eggs and drain any excess water.

Assemble the Eggs Benedict: Toast the English muffins. Place two toasted English muffin halves on each serving plate.

Divide the sautéed spinach and mushroom mixture evenly among the English muffin halves.

Place one poached egg on top of the spinach and mushrooms on each English muffin half.

Spoon a generous amount of warm Hollandaise sauce over each poached egg. Garnish with fresh chopped chives and serve immediately.
