20-Min Eggs Benedict with Spinach
Buttery hollandaise, crispy Canadian bacon, poached eggs, and a fresh spinach salad — all on a toasted English muffin. The hollandaise emulsion is the only technique, and it's faster than you'd think.
- Total time
- 20 min
- Servings
- 2
- Calories
- 620
- Protein
- 18g
Ingredients
- ½ cup butter
- 3 count egg yolks
- 1.5 tbsp lemon juice
- 4 slices Canadian bacon
- 2 count English muffins
- 2 cups fresh spinach
- 4 count eggs
Instructions
- 1
Melt butter in a small saucepan over low heat. Whisk egg yolks with lemon juice and a pinch of salt in a heatproof bowl.
- 2
Remove butter from heat. Slowly whisk melted butter into eggs, stirring constantly until sauce is thick and pale, ~2 minutes.
- 3
Heat a skillet over medium. Toast English muffins until golden. Warm Canadian bacon in the same skillet, ~1 minute per side.
- 4
Bring a pot of salted water to a bare simmer. Crack eggs into water and poach until whites set but yolks still jiggle, ~3 minutes.
- 5
Toss spinach with a pinch of salt, pepper, and a drizzle of the warm hollandaise. Divide between two plates.
- 6
Stack muffin, bacon, and poached egg on each plate. Spoon remaining hollandaise over eggs. Serve immediately.
Tools you’ll need
- small saucepan
- heatproof bowl
- whisk
- skillet
- pot
- slotted spoon
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