Indulge in the luscious layers of flavor with this delightful Poached Egg and Spinach on English Muffins topped with velvety hollandaise sauce. Perfect for brunch or a cozy breakfast, this recipe combines perfectly poached eggs, sautéed spinach, and a homemade, buttery hollandaise that elevates your meal to new heights.
Budget Information
The total cost of this recipe is approximately $12.00, serving three generous portions, which breaks down to about $4.00 per serving. With simple ingredients most of us keep on hand, this dish makes a budget-friendly yet elegant brunch option.
Why This Recipe Works
This recipe hits the sweet spot of sophistication and simplicity! Not only is it visually impressive, but the poached eggs bring a rich, creamy texture that pairs beautifully with the earthiness of sautéed spinach. The starred character, the hollandaise, adds a touch of luxury that makes you feel like you’re dining at a fancy restaurant right from your home kitchen. Plus, mastering the art of poaching eggs truly elevates your cooking skills—trust me, once you get it down, you’ll want to show it off!
Ingredients + Optional Substitutions
Here’s what you’ll need to create this wonderful dish:
- 6 large eggs – $1.50
- 3 English muffins – $2.00
- 4 cups fresh spinach – $2.50
- 1 tablespoon white vinegar (optional) – $0.10
- 2 tablespoons butter (for spinach) – $0.25
- 3 tablespoons butter (for toasting muffins) – $0.40
- 1/2 cup unsalted butter (for hollandaise) – $1.00
- 2 large egg yolks – $0.50
- 1 tablespoon lemon juice – $0.15
- Kosher salt and black pepper to taste – $0.05
- Hot sauce (optional) – $0.10
Feel free to swap out fresh spinach for other greens like arugula or kale if you’re feeling adventurous, and if you want to cut down on butter, you could swap some for olive oil in the hollandaise!
Step-by-step Recipe Instructions
Step 1: First things first! Let’s whip up that divine hollandaise. If you’re using an immersion blender, check that the blade fits snugly into the bowl. Whisk the egg yolks in the blender at high speed. Drizzle in the melted butter, starting with a few drops before transitioning to a slow stream until it’s all blended together. If you’re going manual, grab a sturdy bowl; it helps to set it on a damp paper towel for stability while whisking. The goal is to create a thick, luscious mixture that will coat the back of a spoon beautifully. Add salt and lemon juice to taste, adjusting to your preference. Set it aside while we tackle the greens and eggs.
Step 2: Now, let’s prepare the spinach! Pour a little water into the bottom of a large skillet and turn the heat to medium-high. Add the fresh spinach once the water starts to simmer. Cook just until it wilts beautifully—don’t overdo it; we want to keep that vibrant green color! Drain the spinach in a colander, pressing out any excess moisture (it’s all about not having a soggy dish, right?). In the same pan, heat a tablespoon of butter over medium heat and sauté shallots until they turn golden. Introduce the spinach back to the skillet, seasoning it with salt and pepper for that savory boost. Transfer the mixture to a bowl and set aside.
Step 3: Time to master the art of poaching! Fill a saucepan with several inches of water and heat it gently—aim for just below a simmer. A splash of white vinegar here can help keep the egg whites contained, but it’s totally optional. Crack your first egg into a small bowl, then gently slip it into the water. Use a spoon to create a gentle whirlpool, which helps the egg whites wrap around the yolk for that perfect poach. In about 3 to 5 minutes, you should be rewarded with a lovely poached egg that wiggles just slightly when nudged with a spoon. Use a slotted spoon to lift it out, and repeat with the remaining eggs, feeling like a culinary pro as you go!
Step 4: While you’re poaching those eggs, let’s toast the English muffins! Melt another tablespoon of butter in the skillet over medium-high heat. Split the muffins in half and place them face-down in the pan. Allow them to soak up that delicious butter and get golden brown. The aroma will have you eagerly anticipating your meal—a true feast for the senses!
Step 5: Assembly time! Take those toasted muffin halves and place them snugly on a serving platter. Layer each with a generous pile of your sautéed spinach, then top with a perfectly poached egg. Drizzle about 1.5 tablespoons of that oh-so-silky hollandaise over each egg—this is where the magic happens! A sprinkle of salt, pepper, and a dash of hot sauce seals the deal. Top with the other half of the muffin. Voila! You’re ready to serve a plate that’s sure to evoke oohs and ahhs from your guests—just remember to bask in the kitchen glory before you dig in!
Nutritional Facts
Here’s a breakdown of the nutrition for this delightful dish:
- Calories: 450
- Protein: 20g
- Carbohydrates: 35g
- Total Fats: 26g
- Saturated Fat: 10g
- Fiber: 4g
- Sugar: 2g
- Sodium: 600mg
Storage and Reheating Tips
If you have any leftovers (which I doubt, but just in case!), the components can be stored separately in airtight containers in the refrigerator for up to 2 days. When it comes to reheating, the eggs may lose that poached charm, so you might want to rewarm them gently in a bowl of hot water for a couple of minutes. The hollandaise can be tricky; I recommend placing it in another bowl of warm water and whisking gently to restore its creamy consistency!
Serving Suggestions
This dish pairs beautifully with crispy turkey bacon or fresh fruit for a well-rounded meal. If you’re feeling extra fancy, why not serve it alongside mimosas or a rich coffee? For a more substantial spread, consider adding a seasonal salad or roasted potatoes to round out the brunch vibe!
Reader Tips or Helpful Notes
Don’t rush the poaching—patience is key to achieving that perfect soft center! Also, if you find yourself with leftover yolks from the hollandaise, you can always whisk them into a scrambled egg dish for an extra rich breakfast! And remember, feel free to experiment with herbs or spices in the hollandaise for a delightful twist that suits your taste buds.
Recipe FAQs
Can I make hollandaise sauce ahead of time?
Yes, you can make it ahead, but it’s best served fresh. If you need to prep it in advance, store it in a warm place or rewarm gently when ready to serve.
What is the best way to store poached eggs?
Store poached eggs in a shallow dish of water in the fridge, and gently reheat in simmering water to restore texture before serving.
How do I know when the poached eggs are done?
Look for a wobbly egg that holds its shape when nudged. It should be set around the edges and soft in the center, resulting in that perfect runny yolk!
Is there a vegan alternative to hollandaise?
Absolutely! Try blending silken tofu with lemon juice, mustard, and water for a lighter, vegan-friendly sauce. Adjust the seasoning to taste!
Can I freeze leftover hollandaise sauce?
It’s not recommended to freeze hollandaise. The texture may break when thawed. Making it fresh is always the way to go for that silky smooth sauce!
