Classic Benedict Recipe
Wolferman's English Muffin, smoked ham, poached egg, sautéed spinach, hollandaise sauce, roasted tomato
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Ingredients
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English Muffin and Toppings
Hollandaise Sauce
Method
Preparation
- 1
Roast the Tomatoes
Preheat the oven to 400°F (200°C). Slice the tomatoes in half, place them cut side up on a baking sheet, and drizzle with olive oil. Roast in the oven for about 20 minutes until soft and slightly caramelized.
- 2
Sauté the Spinach
In a skillet, heat a small amount of olive oil over medium heat. Add the fresh spinach and sauté until wilted, about 2-3 minutes. Season with salt and set aside.
- 3
Poach the Eggs
Fill a saucepan with water and bring to a gentle simmer. Crack each egg into a small bowl, and then gently slide them into the simmering water. Poach for about 3-4 minutes until the whites are set but the yolks are still runny. Remove with a slotted spoon and set aside.
- 4
Prepare the Hollandaise Sauce
In a heatproof bowl, whisk the egg yolks and lemon juice together until thick and pale. Slowly melt the butter and gradually whisk it into the egg mixture until smooth and creamy. Season with salt and cayenne pepper.
- 5
Toast the English Muffins
While preparing the other components, toast the Wolferman's English Muffins until golden brown.