Nothing says good morning like eggs and creamy hollandaise. Try our veg-forward twist on traditional eggs benedict!
Makes 4 servings
For hollandaise sauce
- 3 egg yolks
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 1/4 teaspoon salt
- 1/4 cup unsalted butter
For eggs florentine
- 2 tablespoons white vinegar
- 4 eggs
- 1 large tomato, sliced
- 4 english muffins
- 1 teaspoon oil
- 4 cups spinach
- Pinch of salt and pepper
To make the miso hollandaise sauce, combine the egg yolks, lemon juice, dijon mustard, and salt in a mixing bowl and whisk until well combine. Then in a a medium saucepan over medium heat, melt the butter and slowly mix in the egg yolk mixture and continue whisking briskly until it is emulsified. Remove from heat and set aside.
To wilt the spinach, heat the oil in a small pan over medium heat. Add spinach and toss to coat, then allow to cook until wilted, about 2-3 minutes. Once the spinach is cooked down, sprinkle with salt and pepper and set aside.
To poach the egg, bring a saucepan filled with 3 inches of water to a simmer, then add vinegar to the water (it helps keep the poached egg together while cooking). Crack an egg into a small bowl and then, using a spoon, create a small “whirlpool” in the water by stirring in a circular motion. Carefully drop the egg into the center of the spinning water, then cook for 3-4 minutes. Remove the egg from the water carefully with a slotted spoon. Continue until all eggs are cooked
To build the eggs florentine, toast the english muffin and add wilted spinach, tomato, and a poached egg. Drizzle hollandaise on top, and enjoy.