Elevate your brunch game with this decadent twist on a classic! Fluffy English muffins are topped with perfectly cooked sausage patties, creamy spinach, a perfectly poached egg, and a rich, velvety hollandaise sauce. This isn’t just breakfast; it’s an experience, a luxurious combination of savory flavors and delicate textures. This version swaps the traditional Canadian bacon for hearty sausage, adding a satisfying depth of flavor.
Prep Time: 30 minutes
Cook Time: 25 minutes
Servings: 4
Cook Time: 25 minutes
Servings: 4
Ingredients
- 4 English Muffins, split and toasted
- 8 Sausage Patties, cooked through
- 10 oz Frozen Spinach, thawed and squeezed dry
- 4 Large Eggs
- 1 tbsp White Vinegar
- Hollandaise Sauce (recipe follows)
- Salt and Pepper to taste
- Hollandaise Sauce:
- 3 Large Egg Yolks
- 1 tbsp Lemon Juice
- 1/2 cup (1 stick) Butter, melted and hot
- Pinch of Cayenne Pepper
Advertisement
Step-by-Step Instructions
- Prepare the Hollandaise Sauce: In a heatproof bowl set over a simmering pot of water (double boiler), whisk together egg yolks and lemon juice until pale and thickened.
- Slowly drizzle in the hot melted butter, whisking constantly until the sauce emulsifies and becomes thick and creamy. Season with cayenne pepper, salt, and pepper. Keep warm.
- Poach the Eggs: Fill a deep saucepan with water and bring to a simmer. Add vinegar. Crack eggs into individual ramekins.
- Gently swirl the simmering water and carefully slide the eggs into the water. Cook for 3-4 minutes for runny yolks. Remove with a slotted spoon and drain on paper towels.
- Assemble the Benedict: Place toasted English muffin halves on plates. Top with sausage patties, then spinach.
- Place a poached egg on top of the spinach. Drizzle generously with hollandaise sauce. Season with salt and pepper and serve immediately.
Expert Tips for Success
- Ensure the butter for the hollandaise sauce is very hot, but not browned.
- Use fresh eggs for poaching, as they hold their shape better.
- If the hollandaise sauce breaks, try whisking in a tablespoon of cold water.
- Don’t overcook the eggs; runny yolks are key to a classic Eggs Benedict.
- Squeeze the spinach *very* well to remove excess moisture.
Advertisement
Frequently Asked Questions
Q: What if my hollandaise sauce separates?
A: Whisk in a tablespoon of cold water or a clean egg yolk to re-emulsify it.
Q: Can I use pre-made hollandaise sauce?
A: Yes, but the flavor won’t be as fresh or vibrant.
Q: How do I prevent the eggs from falling apart when poaching?
A: The vinegar in the water helps the egg whites coagulate. Gently swirl the water before adding the egg.
Thank you for trying out this recipe! We hope you and your family enjoy it.
Advertisement
