Ingredients :

• 4 large eggs
• 2 English muffins, split
• 4 cups fresh baby spinach
• 1 tablespoon unsalted butter
• 3 large egg yolks
• 1/2 cup unsalted butter, melted and hot
• 1 tablespoon fresh lemon juice
• 1/4 teaspoon salt
• 1 pinch cayenne pepper
• 1 teaspoon white vinegar

Method :

1. Sauté the baby spinach with 1 tablespoon of butter in a pan until wilted, then season with salt and set aside.
2. Whisk 3 egg yolks, lemon juice, and salt in a blender until pale and frothy.
3. Slowly drizzle the hot melted butter into the blender while running to emulsify into a thick hollandaise sauce.
4. Fill a large saucepan with water and vinegar, bringing it to a gentle simmer.
5. Crack eggs into individual ramekins, swirl the simmering water, and gently drop each egg into the water.
6. Poach the eggs for 3 to 4 minutes until the whites are set but yolks remain runny.
7. Toast the English muffin halves until golden brown.
8. Place a layer of sautéed spinach on each muffin half, top with a poached egg, and spoon the hollandaise sauce over the top.

Recipe Notes :

Chef Pro Tip: Use the freshest eggs possible for poaching to ensure the whites stay tight around the yolk. Variation: Add a slice of tomato under the spinach for extra freshness. Storage: Hollandaise is best served immediately; leftovers do not reheat well.