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Ingredients
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Eggs Benedict Base
Hollandaise Sauce
Method
Eggs Benedict Base
- 1
Prepare the Spinach
In a skillet over medium heat, add the fresh spinach and sauté until wilted, about 2-3 minutes. Remove from heat and set aside.
- 2
Poach the Eggs
Fill a pot with water and bring it to a gentle simmer. Crack each egg into a small bowl, then gently slide it into the simmering water. Poach the eggs for about 3-4 minutes, or until the whites are set but the yolks are still runny. Remove with a slotted spoon and set aside.
- 3
Toast the English Muffins
While the eggs are poaching, split the English muffins in half and toast them until golden brown.
- 4
Hollandaise Sauce
- 5
Melt the Butter
In a small saucepan, melt the unsalted butter over low heat. Once melted, remove from heat and let it cool slightly.
- 6
Whisk the Egg Yolks
In a medium bowl, whisk together the egg yolks, lemon juice, Dijon mustard, and salt until the mixture is thick and pale.
- 7
- 8
Finish the Hollandaise
Add the cayenne pepper to the sauce and whisk until fully incorporated. Adjust the seasoning to taste.
