Eggs Benedict* Recipe

Preparation Steps

1. 1

   Prepare the Hollandaise Sauce

   In a double boiler, whisk together egg yolks and lemon juice until thickened. Gradually whisk in melted butter until smooth. Season with salt and black pepper.

2. 2

   Poach the Eggs

   Bring a pot of water to a gentle simmer. Crack each egg into a small bowl, then gently slide into the water. Poach for about 3-4 minutes or until whites are set but yolks are still runny. Remove with a slotted spoon.

3. 3

   Prepare the Brioche

   Toast the brioche slices until golden brown.

4. 4

   Sauté the Spinach

   In a skillet, heat a small amount of olive oil over medium heat. Add spinach and sauté until wilted. Season with salt and pepper.

5. 5

   Assemble the Eggs Benedict

   On each slice of toasted brioche, layer capicolla followed by sautéed spinach. Top with poached eggs and drizzle with hollandaise sauce.

6. 6

   Prepare the Side Salad

   Toss mixed greens with olive oil, salt, and pepper to taste. Serve alongside the Eggs Benedict.