Spinach & Mushroom Eggs Benedict
Spinach & Mushroom Eggs Benedict
Ingredients
For the Hollandaise Sauce
- 3 large egg yolks
- 1/2 cup unsalted butter, melted and warm
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon Dijon mustard
- 1/4 teaspoon salt
- 1/8 teaspoon cayenne pepper
For the Sautéed Spinach and Mushrooms
- 1 tablespoon olive oil
- 8 ounces cremini mushrooms, sliced
- 2 cloves garlic, minced
- 5 ounces fresh spinach
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
For the Poached Eggs and Assembly
- 8 large eggs
- 1 tablespoon white vinegar
- 4 English muffins, split and toasted
- 1 tablespoon fresh chives, chopped, for garnish
Instructions
- 1
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.
⏱️ 1 min
- 2
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.
⏱️ 3 min
- 3
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.
⏱️ 7 min
- 4
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.
⏱️ 3 min
- 5
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.
⏱️ 5 min
- 6
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.
⏱️ 4 min
- 7
Assemble the Eggs Benedict: Toast the English muffins. Place two toasted English muffin halves on each serving plate.
⏱️ 2 min
- 8
Divide the sautéed spinach and mushroom mixture evenly among the English muffin halves.
⏱️ 1 min
- 9
Place one poached egg on top of the spinach and mushrooms on each English muffin half.
⏱️ 1 min
- 10
Spoon a generous amount of warm Hollandaise sauce over each poached egg. Garnish with fresh chopped chives and serve immediately.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Spinach & Mushroom Eggs Benedict
For the Hollandaise Sauce
- 3 large egg yolks
- 1/2 cup unsalted butter, melted and warm
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon Dijon mustard
- 1/4 teaspoon salt
- 1/8 teaspoon cayenne pepper
For the Sautéed Spinach and Mushrooms
- 1 tablespoon olive oil
- 8 ounces cremini mushrooms, sliced
- 2 cloves garlic, minced
- 5 ounces fresh spinach
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
For the Poached Eggs and Assembly
- 8 large eggs
- 1 tablespoon white vinegar
- 4 English muffins, split and toasted
- 1 tablespoon fresh chives, chopped, for garnish
Instructions
- 1
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.
⏱️ 1 min - 2
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.
⏱️ 3 min - 3
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.
⏱️ 7 min - 4
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.
⏱️ 3 min - 5
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.
⏱️ 5 min - 6
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.
⏱️ 4 min - 7
Assemble the Eggs Benedict: Toast the English muffins. Place two toasted English muffin halves on each serving plate.
⏱️ 2 min - 8
Divide the sautéed spinach and mushroom mixture evenly among the English muffin halves.
⏱️ 1 min - 9
Place one poached egg on top of the spinach and mushrooms on each English muffin half.
⏱️ 1 min - 10
Spoon a generous amount of warm Hollandaise sauce over each poached egg. Garnish with fresh chopped chives and serve immediately.
⏱️ 2 min