The Benediction Recipe
Make The Benediction Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Base
Eggs
Sautéed Spinach
Hollandaise Sauce
Method
Preparation of the Base
- 1
Toast the Muffins
Split the English muffins in half and toast them until golden brown. Spread butter on each half while they are still warm and set aside.
Poaching the Eggs
- 2
Prepare to Poach
Fill a medium saucepan with water and bring it to a gentle simmer. Add white vinegar to the water.
- 3
Cook the Eggs
Crack each egg into a small bowl, then gently slide them one by one into the simmering water. Poach for 3-4 minutes until the whites are set but yolks are still runny. Remove with a slotted spoon and let drain on a paper towel.
Sautéing the Spinach
- 4
Sauté the Spinach
In a skillet, heat olive oil over medium heat. Add minced garlic and sauté for 30 seconds until fragrant. Add fresh spinach, salt, and black pepper, and cook until wilted, about 2-3 minutes.
Making the Hollandaise Sauce
- 5
Prepare the Sauce
In a heatproof bowl, whisk together egg yolks and lemon juice. Place the bowl over a pot of simmering water (double boiler) and continue whisking until the mixture thickens and doubles in volume.
- 6
Emulsify
Slowly drizzle in melted butter while whisking continuously until the sauce is smooth and thick. Stir in salt and cayenne pepper. Remove from heat.