Veggie Benny Recipe

Heat a large skillet over medium-high heat. Add the butter and olive oil; when butter melts and becomes foamy, add the torn maitake mushrooms in a single layer. Let them sear, undisturbed, 2–3 minutes to develop color.

Stir mushrooms and add the white parts of the scallions. Cook 2 minutes more until mushrooms are tender and begin to brown.

Add the minced garlic and spinach in batches, stirring until spinach wilts. This should take 1–2 minutes. Stir in lemon zest, salt, and pepper. Taste and adjust seasoning. Remove from heat and keep warm.

Bring a wide, shallow saucepan of water to a gentle simmer (barely bubbling). Add the white vinegar. Maintain the simmer — avoid a rolling boil to preserve egg shape.

Crack each egg into a small ramekin or cup. Create a gentle whirlpool in the water with a spoon if desired. Slip one egg at a time into the simmering water. Poach eggs in batches of two, 3–3½ minutes for runny yolks or 4 minutes for slightly firmer yolks.

Using a slotted spoon, lift each poached egg and briefly drain on paper towel. If not serving immediately, transfer eggs to an ice bath for 30 seconds, then return to warm water to reheat just before plating.

While poaching, split and toast the English muffins: heat a skillet over medium heat, add 1 tablespoon butter, and toast cut sides until golden, about 2 minutes.

Set up a double boiler: simmer about 1–2 inches of water in a saucepan and place a heatproof bowl over it (bowl should not touch the water). Off the heat, whisk together the egg yolks, lemon juice, Dijon mustard and hot water until slightly thickened.

Place bowl over the simmering water and whisk constantly. Slowly drizzle in the hot melted butter in a thin stream while whisking, until the sauce is thick, glossy and emulsified. This should take 3–5 minutes. If it becomes too thick, whisk in a teaspoon of warm water to loosen.

Season with salt and cayenne (or smoked paprika). Keep the hollandaise warm by placing the bowl in a warm spot or over very low warm water. Do not overheat or it may curdle.

Divide the sautéed spinach, scallion and mushroom mixture between the two toasted English muffin halves, piling it roughly 2 heaping tablespoons per half (or to preference).

Place two poached eggs on top of the vegetable-topped muffins (one egg per muffin half).

Spoon 2–3 tablespoons of warm hollandaise over each poached egg, allowing some to run onto the vegetables and muffin.

Garnish with chopped chives and a small handful of microgreens or baby arugula. Serve immediately with lemon wedges on the side to squeeze over, if desired.