Eggs Benedict
Ingredients
Hollandaise sauce
3 egg yolks
1 tablespoon water
1 tablespoon lemon juice
¼ teaspoon salt
2 teaspoons Dijon mustard
1 stick unsalted butter, cut into small cubes
For assembly
1 teaspoon white vinegar
6 whole eggs
3 English muffins
6 slices canadian bacon
6 ounces spinach
Steps
In a large pan over medium heat, cook 6 ounces of fresh spinach until wilted and then transfer the spinach to a separate bowl
Add 3 egg yolks to a small saucepan
To the saucepan, add 1 tablespoon of water, 1 tablespoon of lemon juice, a ¼ teaspoon of salt, and 2 teaspoons of Dijon mustard
Thoroughly whisk the ingredients together to combine
Add 1 stick of butter cut up into small pieces to the pan
Place the smaller pot inside a large pot filled with an inch of water to create a double boiler
Turn the stove on medium low heat to slowly melt the butter and cook the egg yolks
Whisk the sauce vigorously and continuously until everything is combined and thickened
Remove the hollandaise sauce from the stove and set aside
Heat a large wide pan filled with water at least 3 to 4 inches deep over medium heat
Add a small splash of vinegar to the heated, barely boiling water
Carefully drop 2 eggs in the simmering liquid to poach for 5 minutes
Remove the poached eggs with a slotted spoon and transfer to a paper towel lined plate to dry
Continue to poach 4 more eggs, 2 at a time in the gently simmering water
Place 6 slices of Canadian bacon in a frying pan to crisp over medium heat
On the side, cut open 3 English muffins and place the separated halves on a baking sheet
Toast the English muffins in the oven at 350 degrees Fahrenheit for 5 minutes
Then remove the toasted English muffins from the oven
Transfer the toasted English muffins to a platter for assembly and serving
Lay a small scoop of the cooked spinach on top of each English muffin half
Place a piece of the crisped Canadian bacon on top of the spinach over each English muffin
Carefully add 1 poached egg on top of each slice of Canadian bacon
Spoon a dollop of the prepared Hollandaise sauce on top of each poached egg to finish assembling your eggs benedict and enjoy!