S: I was excited to try out this recipe, as Eggs Benny is probably my favourite breakfast dish out there. [D: mine too, that or corned beef hash] David and I make it occasionally, but it’s usually a bit more work than we’re willing to put into a lazy Sunday morning breakfast. D: sleep more important] I’ll give this recipe a 8.5/10. There’s much to love about the recipe, but there’s a couple of things I would tweak for the next time we make this meal. To see the verdict, checkout the rest of the blog.

[Serves 4]

Ingredients:

• 4 scallions
• olive oil
• 1lb baby spinach
• whole nutmeg (for grating)
• 1 lemon
• 4 english muffins
• 8 small eggs
• 3 1/2oz wafer-thin smoked ham

Hollandaise Sauce:

• 1/2 cup unsalted butter
• 2 large egg yolks
• 1tsp dijon mustard
• white wine vinegar

Required Tools:

• plastic wrap
• heatproof bowl
• frying pan
• sauce pan

The Step-by-Step

• preheat the oven to 350F

• finely chop scallions and put them into a large frying pan on a medium-low heat with a little drizzle of oil
• add spinach with a grating of nutmeg and a good pinch of salt and pepper
• cook down util dark and any excess water has cooked away
• add a squeeze of lemon juice to taste and keep warm with low heat
• warm the muffins in the oven

To Make the Hollandaise

• melt the butter in a saucepan
• put the egg yolks into a heatproof bowl over a saucepan of gently simmering water
• whisk with 1 tbsp of lemon juice and mustard
• whisk constantly, very slowly (it will split otherwise) pour the melted butter until well combined
• add a splash of water to loosen if needed
• whisk in a splash of vinegar and season to perfection
• turn the heat off and keep warm over the pan of water, stirring occasionally

The Poached Eggs

• press an oiled sheet of good quality plastic wrap into an oiled teacup
• crack 2 eggs into it to cheat a double yolker
• [D: just a note: I didn’t like this method, I would probably just make them normally and use a single egg; too much egg and tough to handle when assembling]
• bring the sides up, ease out any air, twist together, and tie a tight knot to pouch the egg into a parcel
• poach the parcels in a pan of gently simmering water for 8 1/2 minutes

Assembly of Benedict

• halve the warm muffins
• divide the spinach and ham among the eggs Benedict
• unwrap the poached double-yolker eggs and balance on top
• spoon Hollandaise over each one, then bust the eggs open and enjoy

Final verdict: mmmmmmm is it bad that I want to bathe in that hollandaise sauce? yeah that sounds wrong, but man is it one of my favourite hollandaise sauces ever. Like ever. [D: yeah, very much so, I think the mustard helps as well, gives it a little something extra, very good and very easy] It was a lot easier than anticiapted. The poached eggs came out a little funny, they don’t look like normal poached eggs, but was ok. [D: yeah, not my favourite] Shaved ham also wasn’t the best for me either. I think I prefer just a normal slice of ham for my eggs benedict. [D: too weird, and too used to an actual piece of ham, just not the same] With a few tweaks, it would be THE super eggs benedict.