Description
A classic Eggs Benedict recipe featuring perfectly poached eggs served on toasted English muffins with sautéed garlic spinach and a rich, homemade hollandaise sauce, garnished with capers, fresh chives, and accompanied by creamy avocado slices sprinkled with hemp seeds.
Ingredients
Scale
Eggs and Poaching
- 4 large eggs
- 1 tablespoon white vinegar
- 2 English muffins, split and toasted
Hollandaise Sauce
- 1/2 cup unsalted butter (melted)
- 3 egg yolks
- 1 tablespoon lemon juice
- 1/4 teaspoon salt
- Ground black pepper to taste
Vegetables and Garnishes
- 2 tablespoons capers
- 2 tablespoons fresh chives, chopped
- 1 avocado, sliced
- 1 teaspoon hemp seeds
- 1 cup fresh spinach
- 1 clove garlic, minced
- 1 tablespoon olive oil
Instructions
- Poach the Eggs: Fill a saucepan with water and bring it to a gentle simmer. Add the white vinegar to the water. Crack each egg individually into a ramekin, then gently swirl the simmering water and carefully slide the eggs in one at a time. Poach the eggs for about 3 minutes until the whites are set but yolks remain runny.
- Prepare the English Muffins and Spinach: While the eggs are poaching, toast the split English muffins until golden brown. In a skillet, heat the olive oil over medium heat, add the minced garlic, and sauté briefly. Add the fresh spinach and cook until wilted, then remove from heat.
- Make the Hollandaise Sauce: Set up a double boiler with simmering water. In a heatproof bowl, whisk the egg yolks and lemon juice vigorously over the double boiler until the mixture thickens slightly. Slowly drizzle in the melted unsalted butter while continuously whisking to create a smooth, creamy sauce. Season with salt and ground black pepper to taste. Remove from heat once thickened.
- Dry the Poached Eggs: Remove the poached eggs with a slotted spoon and gently pat them dry with a paper towel to remove excess water.
- Assemble the Eggs Benedict: Place the toasted English muffins on serving plates. Top each with a layer of sautéed garlic spinach. Carefully place a poached egg on top of the spinach, then generously spoon hollandaise sauce over each egg.
- Garnish and Serve: Sprinkle the assembled Eggs Benedict with capers and chopped fresh chives. Serve with avocado slices on the side, sprinkled with hemp seeds for added texture and flavor.
Notes
- Use fresh eggs for the best poaching results to ensure whites hold together well.
- Whisk the hollandaise sauce continuously over gentle heat to avoid curdling.
- For a lemonier hollandaise, add a bit more lemon juice to taste.
- Serve immediately to enjoy the dish warm and fresh.
- Avocado can be substituted or omitted for personal preference.
- Vinegar helps egg whites coagulate faster; do not skip it during poaching.
