Ingredients
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8 eggs, divided
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2 tbsp lemon juice
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1 1/2 sticks unsalted butter, melted
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2 tbsp olive oil
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4 cups spinach
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2 English muffins, split
Steps
1
Make the hollandaise sauce: Heat a pot containing 2 inches of water over low heat until it is barely simmering. Separate 4 of the eggs and place yolks in a heatproof bowl. Place yolks over barely simmering water, making sure bowl does not touch the water, and whisk constantly while slowly adding the lemon juice. Continue whisking until thick, 2–3 min.
2
Slowly whisk the melted butter into the egg mixture, continually whisking until sauce is smooth and thick. Remove from heat and season with salt and pepper. Cover and set aside to keep warm.
3
Heat oil in a skillet over medium-high and add spinach by handfuls, sautéeing until all the spinach is wilted, about 3 min. Season to taste with salt and pepper and remove the pan from heat. Cover and set aside.
4
Toast the English muffin halves. Add water and salt to pot and bring to a boil. With a large spoon, stir the water in a circular motion. One at a time crack the eggs into a small cup and carefully slide each egg into the center of the whirlpool. For a soft poached egg, gently simmer for about 3 min. For a firmer egg, gently simmer for 4 min.
5
Remove the eggs with a slotted spoon and place on a paper towel to drain. Divide the spinach evenly among the English muffin halves and top with poached eggs and hollandaise sauce. Garnish with cracked black pepper.
Tips
A dash of white vinegar (about 2 teaspoons) added to the poaching water will encourage the protein in the eggs to coagulate, creating a neater looking poached egg.
