Ingredients
2egg yolks
1tbsplemon juice
¼tspsalt
pinchcayenne pepper
8tbspunsalted butter,melted
1tbspolive oil
5ozbaby spinach
1clovegarlic,minced
pinchsalt and pepper
1avocado,thinly sliced
4large eggs
1tbspwhite vinegar,or apple cider vinegar
2Dave’s Bread Rockin’ Grains English muffins
scallions,chopped for garnish, optional
Preparation
Add egg yolks, lemon juice, salt, and cayenne to a blender or food processor and pulse until combined. The mixture should be frothy and light yellow in color.
Slowly drizzle in the butter and continue to run the blender until the sauce thickens.
In a large skillet over medium heat, add the olive oil and warm until shimmering. Add the spinach and sauté until it wilts and cooks down for about 2 to 3 minutes.
Then add the garlic and season with a pinch of salt and pepper. Keep spinach warm over very low heat until serving.
Bring a large pot with a few inches of water to a slight simmer. Add a dash of vinegar to the pot. Swirl the water with a spoon and gently roll in the cracked eggs.
Let eggs poach in not-quite-boiling water for 2 to 3 minutes or until the whites of the eggs are set and the centers are still soft.
Remove the eggs with a slotted spoon and let them drain on a few paper towels.
Toast the English muffins. Blend the hollandaise sauce one final time to smooth it out.
Top English muffins with sliced avocado, then spinach, and finally a poached egg. Right before serving, spoon hollandaise sauce over each Benedict and sprinkle with minced scallions.
Serve immediately.
