Equipment
Ingredients
Hollandaise Sauce
- 2 egg yolks
- 15 ml lemon juice, freshly squeezed
- 115 g unsalted butter, melted and warm
- g cayenne pepper
- g salt
Poached Eggs
- 4 eggs, very fresh, cold
- 15 ml white vinegar
Base and Assembly
- 2 english muffins, split in half
- 4 canadian bacon, sliced
- 150 g fresh spinach, washed and dried
- 10 g unsalted butter, room temperature
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 853 kcal
- Protein
- 33 g
- Carbohydrates
- 31 g
- Fat
- 68 g
- Fiber
- 3 g
- Sugar
- 1 g
- Sodium
- 1236 mg
- Saturated Fat
- 37 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 21 g
- Polyunsaturated Fat
- 5 g
- Cholesterol
- 725 mg
- Potassium
- 1018 mg
- Calcium
- 201 mg
- Iron
- 5.9 mg
- Magnesium
- 96 mg
- Phosphorus
- 514 mg
- Zinc
- 3.2 mg
- Vitamin A
- 1013 mcg
- Vitamin C
- 24 mg
- Vitamin D
- 3.0 mcg
- Vitamin E
- 4.7 mg
- Vitamin K
- 367 mcg
- Vitamin B6
- 0.5 mg
- Vitamin B12
- 1.6 mcg
- Thiamin
- 0.63 mg
- Riboflavin
- 0.94 mg
- Niacin
- 6.4 mg
- Folate
- 265 mcg
- Water
- 231 g
Sources: USDA FoodData Central
Method
Melt the 115g of butter for the hollandaise in a small saucepan over low heat until completely liquid. Keep it warm but not boiling, around 60°C/140°F.
Set up a double boiler by bringing an inch of water to a gentle simmer in a medium saucepan. Place a heatproof bowl over the saucepan, ensuring the bottom of the bowl does not touch the hot water.
Add the egg yolks and lemon juice to the heatproof bowl. Whisk vigorously and continuously until the mixture thickens and turns pale yellow, about 2 minutes.
Remove the bowl from the heat. While whisking constantly, pour the warm melted butter into the yolk mixture in a slow, steady stream until fully emulsified and thick.
Season the hollandaise with a pinch of salt and cayenne pepper to taste. Cover the bowl and set it in a warm spot, away from direct heat, to prevent the sauce from splitting.
In a frying pan over medium heat, cook the Canadian bacon until warmed through and lightly browned on the edges, about 2 minutes per side. Transfer to a warm plate.
In the same frying pan, add the fresh spinach. Toss gently until just wilted, about 1 to 2 minutes. Remove from heat and drain any excess liquid.
Fill a medium saucepan with at least 3 inches of water, add the white vinegar, and bring to a gentle simmer at 85°C/185°F. You should see small bubbles rising, but no rolling boil.
Crack each egg into a small ramekin. Use a spoon to stir the simmering water in a circular motion to create a vortex. Carefully slip an egg into the center of the vortex. Cook for exactly 3 minutes for soft yolks.
Remove the poached eggs with a slotted spoon and gently blot them dry on a paper towel.
Toast the English muffin halves until golden brown. Optionally spread lightly with room temperature butter.
Place two muffin halves on each plate. Top each half with a layer of wilted spinach, a slice of Canadian bacon, and a poached egg.
Generously spoon the warm hollandaise sauce over the poached eggs and serve immediately.
Chef's Notes
- Freshness is critical for perfectly poached eggs. As eggs age, the whites thin out, which causes the feathery wisps in the water. Buy eggs specifically for this dish the day before.
- To alleviate the stress of timing, you can poach the eggs ahead of time. Undercook them slightly, shock them in an ice bath to stop cooking, and hold them in the refrigerator. Reheat in hot water for 60 seconds just before serving.
- Hollandaise requires a balance of fat and acid. If the sauce feels too heavy, whisk in an extra few drops of warm water or lemon juice to lighten the emulsion just before plating.
Storage
Troubleshooting
Hollandaise sauce separates or splits, looking greasy and curdled
Cause: Butter was added too quickly or the sauce got too hot
Fix: Whisk a teaspoon of boiling water or a fresh egg yolk in a clean bowl, then slowly whisk the broken sauce into it
Prevention: Drizzle butter very slowly and continuously whisk; manage double boiler temperature closely
Egg whites spread uncontrollably in the water
Cause: Eggs are not fresh enough or water was boiling too vigorously
Fix: Use a slotted spoon to nudge the whites closer to the yolk while cooking, trim ragged edges before plating
Prevention: Use the freshest eggs possible and ensure water is at a gentle simmer, not a rolling boil
Cultural Context
Eggs Benedict is widely believed to have originated in New York City in the late 19th century. Its precise origins are heavily debated between legendary establishments like Delmonico's and the Waldorf Hotel, but it has since evolved into the quintessential American brunch dish. The addition of spinach introduces elements of Eggs Florentine.
