Eggs Benedict.
Just the thought of that delicious breakfasty food makes my mouth water, and gets me daydreaming about my next morning off.
It’s such a simple meal, but it’s so buttery and eggy and creamy and wonderful!
Not to mention versatile. I whipped up this Tomato & Eggs Florentine with Homemade Hollandaise Sauce on a whim a few weeks ago. We were sadly out of any sort of ham or bacon for me to use to make the original, but I had some big juicy tomatoes and fresh baby spinach that were willing to do their part to make our breakfast satisfying.
Whether it’s Eggs Benedict, Florentine, or Atlantic you’re craving, they all start with a perfectly poached egg. Poached eggs are one of those things that I generally avoided in the past, thanks to a low tolerance for being intimidated by food.
Luckily for us, our own Erin Kennedy knows how to poach a perfect egg, and shares her knowledge right here, which will make this recipe that much easier!
Believe it or not, Hollandaise Sauce isn’t as scary to make as it seems, either.
I know a lot of restaurants make this meal seem so fancy and difficult to master, but with such simple ingredients and easy directions, recreating it in your own kitchen is a breeze, and I guarantee your family will adore you for it!
Ingredients
- 2 English muffins, halved
- 4 slices tomato, thickly sliced
- 8-12 leaves baby spinach, rinsed & dried
- 4 large eggs, poached
- 1 batch Hollandaise Sauce
- Butter
- 4 egg yolks
- 1 Tablespoon fresh lemon juice
- 1/2 cup (1 stick) unsalted butter, softened
- Pinch of black pepper
- Pinch of cayenne pepper
- Pinch of salt
Instructions
- Split and toast the English muffin halves. Butter each half as desired.
- Top each muffin half with a slice of tomato, 2-3 leaves of baby spinach, and a poached egg; pour Hollandaise over each sandwich generously.
- Serve and enjoy!
- Whisk the egg yolks and lemon juice together vigorously in a small stainless steel bowl until the mixture is thick and has doubled in volume.
- Place the bowl over a saucepan containing barely simmering water, making sure that the water doesn't touch the bottom of the bowl.
- Continue to whisk rapidly, scraping the bottom and sides, and being careful not to let the eggs get too hot or they will scramble. When the bottom of the pan shows through the streaks of the whisk, and the eggs are thick and smooth, remove the bowl from the heat.
- Add the softened butter in by tablespoons and whisk to incorporate each one.
- Season with cayenne, salt, and pepper and whisk well. Add more lemon juice or water as needed if sauce is too thick.
- Cover and place in a warm spot until ready to serve.
What’s your favorite Eggs Benedict variation?
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Yes please! I’ve been eggs benedict lately. It’s my favorite thing to get when I go out for breakfast, and I’ve been wanting to try making it at home. We’ve got a 3-day weekend this week, so maybe I’ll give this a try. It sounds incredible!