20-Min Eggs Benedict with Sautéed Greens & Apple
Crispy English muffins topped with poached eggs, Canadian bacon, and a silky butter-lemon sauce — finished with quick-sautéed greens and fresh apple slices. A brunch-for-dinner that's faster than takeout.
- Total time
- 20 min
- Servings
- 2
- Calories
- 520
- Protein
- 22g
Ingredients
- 2 whole English muffins
- 4 slices Canadian bacon
- 4 large eggs
- 4 tbsp butter
- 1 tbsp lemon juice
- 3 cups spring greens or spinach
- 1 whole apple, thinly sliced
Instructions
- 1
Heat a skillet over medium. Toast English muffins cut-side down until golden, ~3 minutes. Remove and set aside.
- 2
In the same skillet, warm Canadian bacon slices 1 minute per side. Transfer to a plate.
- 3
Add spring greens to the skillet with a pinch of salt and cook, stirring, until wilted, ~2 minutes. Push to the edge.
- 4
Fill the skillet with 2 inches of water. Bring to a gentle simmer. Crack eggs into the water and poach until whites set but yolks jiggle, ~4 minutes.
- 5
While eggs cook, melt butter in a small bowl or cup. Whisk in lemon juice, salt, and pepper until smooth.
- 6
Assemble: muffins on plate, top each with bacon, then a poached egg, then drizzle hollandaise. Serve with wilted greens and apple slices.
Tools you’ll need
- 10-inch skillet
- small bowl or measuring cup
- slotted spoon
- whisk
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