Mushroom & Spinach Benny Recipe

Prepare mushrooms

Clean mushrooms by wiping with a damp paper towel. Trim stems and slice mushrooms into 1/4-inch slices.

Sauté aromatics

Heat a large skillet over medium-high heat. Add olive oil and 1 tbs butter. When butter foams, add minced shallot and cook 1–2 minutes until softened but not browned. Add minced garlic and cook 30 seconds until fragrant.

Cook mushrooms

Add sliced mushrooms in a single layer. Let them brown undisturbed 2–3 minutes, then stir and cook another 3–4 minutes until mushrooms release moisture and it evaporates and they are nicely browned.

Add spinach and finish

Add remaining 1 tbs butter and the baby spinach in batches, stirring until wilted. Season with 1 tsp salt, 1/2 tsp black pepper, and 1 tsp lemon juice. If using, stir in shaved Parmesan now. Remove from heat and keep warm.

Set up a double boiler

Bring a small pot of water to a gentle simmer. Use a heatproof bowl that sits over the pot without touching the water. Reduce heat to low so water simmers gently.

Whisk yolks

Place 3 egg yolks into the bowl with 1 tbsp lemon juice, 1 tsp Dijon (optional), and a pinch of salt. Whisk vigorously until mixture is slightly thickened and pale, about 1–2 minutes.

Temper and emulsify

Place the bowl over the simmering water and continue whisking constantly. Very slowly drizzle in the melted butter in a thin stream, whisking constantly until sauce thickens and emulsifies to a smooth, pourable consistency—about 3–5 minutes. If sauce becomes too thick, whisk in 1–2 tsp warm water to loosen. Season with 1 tsp salt and 1 tsp cayenne or a few drops of hot sauce. Keep warm over very low heat or transfer to an insulated container.

Prepare water

Fill a wide shallow saucepan with about 2 liters of water. Add 1 tsp salt and 2 tsp white vinegar. Bring to a gentle simmer (small bubbles) — do not boil vigorously.

Create gentle whirlpool

Use a spoon to stir water in one direction to create a gentle whirlpool. This helps the egg white wrap around the yolk.

Poach eggs

Crack one egg into a small bowl. Slide the egg gently into the center of the whirlpool. Poach for 3 minutes for a runny yolk or 3.5–4 minutes for slightly firmer. Remove with a slotted spoon and transfer to a paper towel-lined plate to drain. Repeat with remaining eggs, refreshing the water temperature between batches if needed.

Toast muffins

Split English muffins and lightly butter the cut sides. Toast in a skillet over medium heat or under a broiler until golden and crisp, about 2–3 minutes per side in a skillet.

Assemble base

Place the toasted English muffin halves on two plates (two halves per plate). Divide the warm mushroom-spinach mixture evenly and mound atop each muffin half.

Add eggs and hollandaise

Gently place one poached egg on top of each mushroom-spinach-topped muffin half. Spoon warm hollandaise sauce over each egg, covering the yolk and edges. Sprinkle with chopped chives, remaining 1/2 tsp black pepper, and extra salt to taste. If desired, finish with shaved Parmesan.

Serve

Serve immediately while eggs are warm and yolks are runny. Provide extra hollandaise on the side if desired.