Blender Eggs Benedict & Baby Spinach
This version of Eggs Benedict uses a quick blender technique to make the Hollandaise sauce. Similar to making homemade mayonnaise.
Yield
4 servingsPrep
4 minCook
7 minReady
11 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | large |
eggs
50g each, at room temperature |
|
| 4 | each |
english muffins
split |
*
|
| 20 | grams |
baby spinach
leaves |
*
|
| 125 | grams |
ham
shaved |
|
| 1 | each |
avocados
thinly sliced |
|
| Hollandaise sauce | |||
| 1 | tablespoon |
white wine vinegar
|
|
| 2 | large |
egg yolks
|
|
| 150 | grams |
butter
melted, cooled |
|
| 1 | tablespoon |
lemon juice
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | large |
eggs
50g each, at room temperature |
|
| 4 | each |
english muffins
split |
*
|
| 2E+1 | grams |
baby spinach
leaves |
*
|
| 125 | grams |
ham
shaved |
|
| 1 | each |
avocados
thinly sliced |
|
| Hollandaise sauce: | |||
| 15 | ml |
white wine vinegar
|
|
| 2 | large |
egg yolks
|
|
| 1.5E+2 | grams |
butter
melted, cooled |
|
| 15 | ml |
lemon juice
|
|
Directions
Make hollandaise Process vinegar and egg yolks in a food processor.
With motor running, slowly add add butter in a thin stream.
This should take 3 minutes. Stir in lemon juice.
Transfer to a bowl. Season with salt and pepper.
Cover surface with wrap.
Pour water into a saucepan to two-thirds fill it.
Add a pinch of salt. Bring to the boil over medium-high heat.
Reduce heat to medium-low. Break 1 egg into a saucer.
Stir water until a whirlpool forms. Slide egg into water.
Cook, without stirring, for 3 minutes for a soft yolk or 4 minutes for a semi-soft.
Remove to a plate with a slotted spoon. Repeat with remaining eggs.
Meanwhile, toast muffins.
Top muffin bases with spinach, ham, avocado and eggs.
Drizzle with hollandaise sauce.
Top with muffin tops.
Serve.
