Spinach Benedict Recipe

Parboil diced potatoes in salted water for 6–8 minutes until just tender when pierced; drain and let steam-dry for 2 minutes.

Heat a large skillet over medium-high heat. Add olive oil and butter. When butter foams, add diced onion and cook 2–3 minutes until translucent.

Add the parboiled potatoes in a single layer. Let cook undisturbed 3–4 minutes to develop a crust, then stir/turn and continue to brown for another 6–8 minutes, adding more oil if needed.

Add minced garlic, smoked paprika, chopped thyme/rosemary, salt and pepper; cook 1–2 minutes more until garlic is fragrant and potatoes are golden. Keep warm on very low heat or transfer to a 90–100°C oven.

Preheat oven to 200°C (390°F) or heat a grill/skillet. Toss asparagus with olive oil, salt and pepper.

Roast on a sheet pan for 8–10 minutes until tender-crisp and lightly blistered, or grill/saute in a hot skillet 4–6 minutes, turning once. Squeeze a lemon wedge over before serving and keep warm.

In a wide sauté pan over medium heat, melt 2 tablespoons butter until foaming. Add minced garlic and cook 20–30 seconds until fragrant but not browned.

Add spinach in batches, letting each batch wilt slightly before adding more. Season with 1 teaspoon salt, 1/2 teaspoon pepper and 1/2 tablespoon lemon juice.

Cook just until all spinach is wilted and bright green, about 2–3 minutes total. Taste and adjust seasoning. Keep warm with a lid on and off heat (residual heat will keep it tender).

Stovetop Double Boiler Method

Set a medium heatproof bowl over a saucepan of gently simmering water (water should not touch the bowl). Add egg yolks, 1 tsp cold water and whisk vigorously until pale and slightly thickened (about 1–2 minutes).

Slowly drizzle in the hot melted butter in a thin stream while continuously whisking. Start with a few drops to emulsify, then a steady thin stream. Whisk until sauce is thick and glossy (about 2–3 minutes).

Remove from heat. Whisk in lemon juice, grated garlic, 1/2 tsp salt and a pinch of cayenne or a few drops of hot sauce. Taste and adjust lemon, salt or cayenne. Keep warm (not hot) over the warm but off-heat pan or in a thermos; avoid letting it exceed about 60°C to prevent splitting.

If sauce begins to thicken too much or look curdled, whisk in 1–2 teaspoons warm water to loosen and re-emulsify.

Bring a wide shallow saucepan with 5–7 cm of water to a gentle simmer; add the tablespoon of vinegar. Reduce heat so water is at a bare simmer (small bubbles).

Crack each egg into a small ramekin or cup. Create a gentle whirlpool in the water with a spoon and slip an egg into the center (or simply lower the cup close to the surface and tip egg in). Poach 3–3.5 minutes for runny yolks or 4–4.5 minutes for slightly firmer yolks.

Remove eggs with a slotted spoon, gently blot on paper towel to remove excess water and keep warm on a plate.

To assemble, place a toasted English muffin half on each plate. Divide sautéed spinach between the two muffin halves (about 1 cup cooked spinach per serving). Top each with a poached egg (2 eggs per serving). Spoon warm garlic hollandaise over the eggs (about 3 tablespoons per egg).

Arrange breakfast potatoes and asparagus on the side. Garnish with chopped chives or parsley and a light dusting of smoked paprika or cracked pepper. Serve immediately with lemon wedges.