Why three servings, Deb? I realize it's an unusual number. However, it's equivalent to half a dozen eggs and a standard 6-pack of English muffins, making it easily doubleable. Additionally, I’ve noticed that not everyone opts for a 2-egg serving, especially if it’s part of a larger brunch spread. This recipe yields slightly over 1/2 cup of hollandaise, and I find that 1.5 tablespoons per egg is the perfect amount to top each poached egg.
To prepare the hollandaise sauce using an upright or immersion blender: *First, ensure this crucial step: Is the blade of your upright or immersion blender positioned low enough in the bowl or cup that it can whip just two egg yolks? If it’s not, emulsifying the sauce will be challenging. No need to worry; you can still whisk it by hand (follow the next instructions).
In an upright blender or a container for your immersion blender, combine the egg yolks on high speed until mixed and light. While the machine runs, gradually drizzle in the melted butter—start with a few drops, then a spoonful, and finally in a steady thin stream until fully incorporated. The sauce should thicken rapidly.
To make the hollandaise by hand: Use a medium-large bowl, preferably set on a damp paper towel to prevent slipping while whisking. Add the egg yolks and whisk well until combined and light in texture. While whisking continuously, begin adding the melted butter gradually—first a few drops, then in a thin stream. Ensure you whisk the whole time to prevent any butter from remaining unmixed or pooling on top. When finished, the mixture should be quite thick.
To complete the hollandaise using both methods: Season with kosher salt and half a tablespoon of lemon juice, and mix to combine. Taste and adjust with more salt, more lemon juice, or a few dashes of hot sauce as desired. Transfer the hollandaise to a bowl and set it aside while you prepare the spinach and eggs. If your kitchen is cold, you can keep the hollandaise warm by placing the bowl in a larger bowl filled with lukewarm water.
For the spinach: Add a small amount of water to the bottom of a large skillet (which you will use again to toast the English muffins) and heat over medium-high. Once the water starts to simmer, add the spinach and cook until just wilted. Drain it in a colander and press out as much excess water as you can, or wring it out in handfuls once slightly cooled.
If your skillet is still wet, dry it off. Melt 1 tablespoon of butter over medium heat, then add shallots and cook, stirring until they become golden brown at the edges. Return the spinach to the skillet and season with salt and black pepper to taste, mixing it with the shallots to warm through. Transfer this spinach-shallot mixture to a bowl and set aside.
To poach the eggs: [For more detailed guidance, refer to How To Poach An Egg, Smitten Kitchen-Style.] Heat a saucepan with several inches of water. Optionally, add a splash of white vinegar, which some say helps the eggs set. Crack your first egg into a small dish; I find it easier to tip the dish into the water rather than cracking the egg directly. When the water is just below simmering—tiny bubbles on the bottom but not boiling—use a spoon or utensil to create a gentle whirlpool in the pot. Keep an eye on the heat so the water doesn’t boil or simmer aggressively. In about 3 to 5 minutes, you should have a perfectly poached egg, which will wobble slightly when nudged. Use a slotted spoon to remove it; repeat with the rest of the eggs. If you feel confident, you can poach two or three at once.
For toasting the English muffins: In the same skillet used for the spinach, melt 1 tablespoon of butter over medium-high heat. Split two English muffins open and place them face-down in the pan, letting them cook in the butter until golden brown. Repeat with additional butter for the remaining muffins.
Now for assembly: Place the bottom halves of the toasted muffins on a platter and put a small mound of sautéed spinach on each. Top with a poached egg and add 1.5 tablespoons of hollandaise. Season with salt, pepper, and a drizzle of hot sauce if desired. Finish with the top halves of the toasted English muffins and serve immediately. Enjoy the delicious results of your cooking skills, and please don’t forget to invite me next time.
For make-ahead options: You can poach eggs in advance. To reheat, gently lower them into simmering water for 30 to 60 seconds, or place in a bowl of hot water for a few minutes. Rewarming hollandaise sauce is
It's likely no shock that when it comes to deciding between dining out for brunch or making it at home, I firmly support the team Brunch At Home, particularly when we manage to make it work...