Goat Cheese Eggs Benny Recipe

Prepare water

Fill a wide, shallow saucepan with about 2 liters of water. Bring to a gentle simmer over medium heat. Add white vinegar and kosher salt; reduce heat so the surface shows small bubbles but is not boiling.

Create whirlpool

Using a spoon, stir the water to create a gentle whirlpool in the center. This helps the egg whites wrap around the yolk for a neat poach.

Poach eggs

Crack one egg into a small ramekin. Gently slide the egg into the center of the whirlpool. Poach for 3 minutes for a runny yolk or 3½–4 minutes for slightly firmer yolk. Repeat with remaining eggs, poaching two at a time if the pan allows while keeping water at a gentle simmer.

Remove and rest

Use a slotted spoon to lift eggs from the water. Briefly drain on a paper towel-lined plate to remove excess water while keeping eggs intact. Keep warm in a warm (not hot) oven (80–90°C / 175–195°F) on a tray while preparing remaining components.

Toast and butter

Split the English muffins and toast until golden. Spread 1 tablespoon unsalted butter on each muffing half while still warm so the butter melts into the bread.

Sauté spinach

In a small skillet over medium heat, melt the remaining 1 tablespoon butter. Add baby spinach and sauté just until wilted, about 1 minute. Remove from heat, season with 1 teaspoon lemon juice, 1/4 teaspoon sea salt, and 1/4 teaspoon black pepper. Toss to combine.

Assemble base

Place the toasted muffin halves on serving plates. Divide the wilted spinach evenly and arrange on top of each muffin half to create a bed for the poached eggs.

Prepare double-boiler

Set a heatproof bowl over a saucepan of barely simmering water (water should not touch the bowl). Ensure bowl sits securely and steam can warm it gently.

Whisk yolks

In the heatproof bowl, whisk the 3 egg yolks with 2 tablespoons warm water and 1 tablespoon fresh lemon juice until slightly thickened and pale, about 1–2 minutes.

Emulsify with butter and goat cheese

Slowly drizzle the melted butter into the yolk mixture in a thin, steady stream while whisking continuously to create an emulsion. Once most of the butter is incorporated, add the soft goat cheese in small spoonfuls, whisking until the sauce is smooth and velvety. If the sauce becomes too thick, whisk in up to 1–2 additional teaspoons warm water to loosen. Keep the sauce warm over the double-boiler, off direct heat, stirring occasionally.

Season

Season the hollandaise with 1/4 teaspoon salt and 1/8 teaspoon white pepper or a pinch of cayenne to taste. Taste and adjust lemon or salt as needed. Keep warm until serving; do not overheat or it may break.

Top with eggs and sauce

Place one warm poached egg on top of each spinach-topped muffin half. Spoon a generous 2 tablespoons (or more to taste) of the goat cheese hollandaise over each egg, allowing it to cascade over the sides.

Garnish and serve

Sprinkle the sliced chives and optional microgreens or pea shoots over the sauced eggs. Serve immediately with extra lemon wedges on the side if desired.