Farmer's Market Recipe

Prepare tomato

Core and slice the tomato into 1/4-inch thick rounds (about 4 slices). Pat dry with a paper towel to remove excess moisture.

Sauté spinach

Heat 1 tablespoon olive oil in a large skillet over medium heat. Smash and finely mince the garlic clove and add to the pan; cook 20–30 seconds until fragrant. Add the 4 cups baby spinach in batches, stirring until wilted, about 2–3 minutes total. Season with 1 tsp salt and 1/2 tsp black pepper. Remove wilted spinach to a bowl and keep warm.

Quick sear tomato

In the same skillet over medium-high heat, add the tomato slices and sear 30–45 seconds per side until they get slight caramelization. Remove and set aside on a plate.

Split the English muffins and toast until golden. Spread 1/2 tablespoon unsalted butter on each toasted half while hot. Place 2 basil leaves on each bottom half, then divide the sautéed spinach evenly over the two muffin bottoms. Top the spinach with the seared tomato slices (2 slices per muffin). Keep warm in a low oven (about 200°F / 95°C) while you poach eggs and finish sauce.

Bring a wide shallow pan of water to a gentle simmer (not a rolling boil). Add 1 tablespoon white vinegar and 1/4 teaspoon salt to the water. Crack each egg into a small ramekin or cup. Create a gentle whirlpool in the water with a spoon and slide one egg into the center; repeat for 2 eggs at a time if your pan fits. Poach eggs until whites are set but yolks are soft, about 3 minutes for runny yolks. Use a slotted spoon to remove eggs and drain on paper towels. Keep warm in a bowl placed in the low oven or return briefly to the poaching water for up to 30 seconds if you need to reheat.

Set up bain-marie

Bring about 1–2 inches of water to a bare simmer in a saucepan. Use a heatproof bowl (stainless steel or glass) that fits snugly on top of the saucepan without touching the water. Reduce heat so water simmers gently.

Whisk yolks

Place 3 large egg yolks in the heatproof bowl with 1 tablespoon fresh lemon juice and 1/2 teaspoon salt and 1/2 teaspoon Dijon mustard. Whisk vigorously until mixture is pale and slightly thickened, about 1–2 minutes.

Emulsify butter

Place 6 tablespoons clarified or melted unsalted butter in a small pitcher. With the bowl over the simmering water and whisking constantly, very slowly drizzle the warm butter into the yolk mixture in a thin steady stream. Continue whisking until the sauce thickens and becomes glossy. If sauce becomes too thick, whisk in 1–2 teaspoons warm water to loosen. Taste and adjust with additional lemon juice, salt, and 1/8 tsp white pepper or a pinch of cayenne to your preference. Keep the hollandaise warm (off the heat) until serving; do not overheat or it will separate.

Place each buttered english muffin half (topped with basil, spinach, and tomato) on a serving plate. Gently place two poached eggs (2 eggs per serving) on top of the tomato on each muffin. Spoon 3 tablespoons of warm hollandaise over the eggs, allowing some to run over the sides.

Sprinkle 1/2 tablespoon chopped chives and a pinch (about 1/8–1/4 tsp) of extra ground black pepper over each serving. Serve immediately.