This is not your average traditional Eggs Benedict. This is the ultimate. Forget about what you’ve heard about the Canadian bacon or the traditional hollandaise. This is my take on this delicious breakfast treat.
For starters it takes a good English muffin to make a good Eggs Benedict. I make trips out to Model Bakery in St. Helena, CA just for their crazy good English muffins. These will change your life if you ever get the chance to have one. No joke, they are like English muffin donuts. Along with Model Bakery’s many delicious bread options, they make everything there in house. You’ll think you died and gone to bakery heaven.
This is a lovely cross between an Eggs Florentine and Eggs Benedict. I love creamy cheesy spinach, I totally think this is the star of the show. The steps may seem tedious but everything comes together to create an epic brunch dish.
Next pick your tastes, don’t let the tradition rule your life. I love Sriracha, probably a little more than the next person, so it goes in my hollandaise. If you love Tabasco, then by all means throw it in there. Remember this should be a fun breakfast to make and serve your family/friends. Trust me for the amount of work this takes, it is so worth it.
Ultimate Eggs Benedict
- 6 whole English Muffins, split & toasted
- 1 package Patty Sausages (I used prepackaged Johnsonville Sausage Patties)
- 1 dozen Eggs, for poaching
- 2 tablespoons White Vinegar
- 1 tablespoon Butter
- 1 tablespoon Flour
- 2 cups Whole Milk
- 1 pinch Red Pepper Flake
- 1/2 cup Parmesan Cheese, grated
- 1/4 teaspoon Kosher Salt, for seasoning
- 1 package (8 ounces) Baby Spinach
- 2 whole Eggs Yolks
- 2 tablespoons Lemon Juice, fresh squeezed
- 1 cup (2 sticks) Butter, melted
- 1 tablespoon Warm Water
- 1 teaspoon Sriracha
- Step 1 Preheat your oven to 375 degrees F. Place the sausage on a sheet pan and transfer to the oven, bake for 15 minutes until sausage is cooked through. Remove and keep warm.
- Step 2 Place a large shallow pot of water on the stove with the white vinegar and bring to a slow simmer.
- Step 3 Work in batches. I like to take a small glass bowl and one by one crack my eggs into the bowl. In the center of the simmering pot dip the lip of the bowl with the egg in the water and slide the egg slowly into the pot. With a slotted spoon very gently nudge the white over the yolk and leave it! Maintain a slight simmer but don’t let the water boil.
- Step 4 Poach the eggs for 4-5 minutes for a perfect medium egg. Remove eggs with a slotted spoon to a plate lined with paper towels. Let drain until ready to use.
- Step 5 In a medium sized pot or pan melt the butter over medium heat. Add the flour and whisk together. Cook for 2-3 minutes until mixture turns a gold color. Whisk in the cream, red pepper flake and Parmesan cheese. Turn down heat and stir until slightly thick. Season with salt to taste. Add the spinach in batches and fold into the cream until all spinach is wilted in. Set aside and keep warm.
- Step 6 In a blender add the eggs and lemon juice. You can also substitute white vinegar for lemon juice here. On the medium or “stir” setting of your blender turn it on and mix the egg yolks and lemon. With the blender still running slowly drizzle in the warm melted butter. Add the warm water and hot sauce. More or less for flavor. Season with salt to taste.
- Step 7 Place hollandaise in a bowl and keep in a warm place until ready to serve. Don’t let your hollandaise get too cold or too hot. I like to place it in the middle of my stove while I finish cooking.
- Step 8 Whisk or stir before serving. If it gets too thick while waiting whisk in a little more melted butter and warm water.
- Step 9 Take your toasted English muffin and top it with the sausage patty, top the sausage with creamed spinach and top the spinach with the drained poached egg, finally finish it with a big spoonful of hollandaise. Serve immediately.
Savor and Enjoy!
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