Charred Tomato & Spinach Benedict Recipe

Prepare tomatoes

Halve the roma tomatoes lengthwise. Heat a heavy skillet (cast-iron preferred) over high heat until smoking slightly. Brush cut sides of tomatoes with 1 tablespoon olive oil and sprinkle with 1/2 tsp salt and 1/4 tsp black pepper.

Place tomatoes cut-side down in the hot skillet. Press gently and cook without moving for 3–5 minutes, until the cut surface is deeply charred and caramelized. Flip and cook 1 minute on the skin side. Remove to a plate and set aside, leaving fond in the pan.

Wilt spinach

Reduce heat to medium, add remaining 1 tablespoon olive oil to the same skillet. Mince the garlic. Add garlic and cook 20–30 seconds until fragrant but not brown. Add baby spinach and the remaining 1/2 tsp salt, 1/4 tsp pepper and red pepper flakes. Sauté, stirring, 2–3 minutes until just wilted. Remove from heat and keep warm.

Toast muffins

Split the English muffins and toast them (in a toaster or under a broiler) until golden. Spread 1/2 tablespoon butter on each half while warm to melt.

Poach eggs

Fill a wide shallow saucepan with 2 cups water and bring to a gentle simmer; add 1 tablespoon white vinegar. Crack each egg into a small ramekin. Create a gentle whirlpool with a spoon in the simmering water and carefully slip an egg into the center. Poach 3 minutes for runny yolks or up to 4 minutes for slightly firmer. Remove with a slotted spoon, drain briefly on paper towel. Repeat with remaining eggs, keeping them warm in a shallow bowl in gently warm water if needed.

Warm setup

Set a small saucepan with an inch of simmering water over low heat to use as a double boiler. Use a heatproof bowl that will sit on the pan without touching the water.

Whisk yolks

In the bowl, whisk the 3 egg yolks with the lemon juice and Dijon until slightly thickened and paler, about 1 minute.

Place the bowl over the simmering water and whisk constantly. Very slowly pour in the melted butter in a thin steady stream while whisking. Continue whisking until the sauce thickens and emulsifies, about 3–5 minutes. If sauce gets too thick, add 1 teaspoon warm water at a time to adjust. Remove from heat and season with 1/2 tsp salt and 1/8 tsp white pepper or a pinch of cayenne. Keep the hollandaise warm (off heat) but not hot—if it cools too much, rewarm briefly over the double boiler while whisking.

On each toasted English muffin half, divide and layer: a generous spoonful of wilted spinach, one charred tomato half (or two halves if preferred), then top with a poached egg.

Spoon warm hollandaise generously over each poached egg so it cascades onto the tomato and spinach. Sprinkle with the chopped chives (optional) and microgreens or baby arugula. Finish with a grind of fresh black pepper.

Serve immediately while hollandaise and eggs are warm. Leftover hollandaise can be kept warm briefly and whisked before serving; do not reheat directly on high heat or it may separate.