Eggs Benedict
Classic eggs benedict with poached eggs, creamy hollandaise, Canadian bacon, and wilted spinach on toasted English muffins, finished with a sprinkle of paprika.
- Total time
- 30 min
- Servings
- 2
- Calories
- 550
- Protein
- 25g
Ingredients
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Open the appInstructions
Step 1
Melt 2 tablespoons butter in a skillet and sauté spinach until wilted, about 2 minutes.
Step 2
Poach eggs in simmering water with a splash of vinegar for 3-4 minutes until whites set.
Step 3
Toast English muffin halves and keep warm.
Step 4
In a blender, blend egg yolks, lemon juice, salt, and pepper until frothy.
Step 5
With blender running, slowly drizzle in remaining 4 tablespoons melted butter until thick.
Step 6
Top each muffin half with spinach, Canadian bacon, and a poached egg.
Step 7
Spoon hollandaise over eggs and sprinkle with paprika before serving.
Tools you’ll need
- blender
- large pot
- skillet
- slotted spoon
- toaster
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