#Hollandaise sauce goes great with #fresh #spinach used in this recipe we found at williams-sonoma.com. Use nowcado.com today to find the ingredients near you!
This is an interesting variation on the classic Eggs Benedict.
- 4 egg yolks
- 2 tbsp lemon and lime juice
- 1 tbsp water
- 1 1/8 tsp salt
- 2 tsp white vinegar
- 2 pinches white pepper
- pinch cayenne pepper
- 19 tbsp unsalted butter
- 4 english muffins, split and toasted
- 4 c loosely packed baby spinach leaves
- 8 eggs
- Make the hollandaise sauce by creating a double boiler with barely simmering water. In the top bowl, combine the egg yolks, lemon and lime juice and water and whisk constantly until the mixture thickens, then whisk 1 minute more. Remove the top bowl from the heat and add 1/8 tsp salt, white pepper, and cayenne pepper. Melt 16 tbsp butter and slowly pour in the mixture as you blend until fully combined, about 2 minutes. Cover and keep warm over low heat.
- Soften remaining butter and spread the cut side of each muffin with 1 tsp of the now softened butter, leaving 1 tsp remaining.
- Melt the remaining butter in a skillet over medium-high heat. Add the spinach and cook until slightly wilted, about 2 minutes. Keep warm.
- Begin poaching eggs by heating a pot of water with 1 tsp salt and 2 tsp white vinegar over medium heat. Create a whirlpool by stirring the water, and crack the egg into the center. Turn off the heat, cover the pan, and let the egg sit for 5 minutes. Top a muffin half with spinach, then carefully remove the egg and put on top of the spinach. Smother with some sauce and serve, repeating the process for all the eggs.