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Poached Eggs on Bed of Sautéed Spinach

Print Recipe
Prep Time 15 minutes
Cook Time 13 minutes
Total Time 28 minutes
Course Breakfast, Brunch
Servings 8

Ingredients
  

  • 1 tsp Salt
  • 2 tbsp White Vinegar

Hollandaise Sauce

  • 4 Egg Yolks
  • 2 tbsp Lemon Juice
  • ½ tap Salt
  • ¼ tsp Hot Sauce
  • 1 stick Melted Sweet Butter

Classic Eggs Benedict

  • Toasted & Buttered English Muffin
  • Bacon
  • Ham
  • Poached Egg
  • Hollandaise Sauce

Instructions
 

  • Bring pot of water to boil then add Salt and White Vinegar.
  • Crack egg into small glass. Swirl boiling water vigorously and pour egg into center of swirling water. Let egg set and cook for 2-3 minutes. Remove from water with a slotted spoon.
  • Serve on buttered toast or on top of hash browned potatoes or sautéed spinach.

Hollandaise Sauce

  • In blender add Egg Yolks, Lemon Juice, Salt and Hot Sauce until creamy and pale yellow.
  • Melt Sweet Butter and slowly add melted butter to running blender until incorporated. Adjust salt and lemon. Pour over poached egg.

Classic Eggs Benedict Assembly

  • For a classic Eggs Benedict toast and butter and English muffin. Add slices of Bacon, then Ham and then the Poached Egg. Top with Hollandaise Sauce.
Keyword Eggs, Poached