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
- 2 whole English muffins
- 4 large eggs
- 4 slices Canadian bacon
- 2 cups fresh spinach
- 6 tablespoons butter
- 3 large egg yolks
- 1 tablespoon lemon juice
- 1 teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- 1
Melt 2 tablespoons butter in a skillet and sauté spinach until wilted, about 2 minutes.
- 2
Poach eggs in simmering water with a splash of vinegar for 3-4 minutes until whites set.
- 3
Toast English muffin halves and keep warm.
- 4
In a blender, blend egg yolks, lemon juice, salt, and pepper until frothy.
- 5
With blender running, slowly drizzle in remaining 4 tablespoons melted butter until thick.
- 6
Top each muffin half with spinach, Canadian bacon, and a poached egg.
- 7
Spoon hollandaise over eggs and sprinkle with paprika before serving.
Tools you’ll need
- blender
- large pot
- skillet
- slotted spoon
- toaster
Cook smarter
Get matched recipes for what’s in your fridge
Custrd is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
