Eggs Benedict Recipe with Spinach Muffins
Our amazing Eggs Benedict with Spinach Muffins recipe. This is Tom’s recipe, the ultimate breakfast in bread to impress your loved ones with.
This eggs benedict recipe is perfect served with the spinach muffins, a great alternative to eggs florentine. If you don’t want to make the spinach muffins for our eggs benedict recipe would taste great on any of our sourdough breads or our brioche buns.
If you want to learn more about baking bread why not come on one of our bread making classes at our Cookery School in Chipping Sodbury.
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Glug of white wine vinegar
16 slices ham
For the spinach muffins
Big bunch of spinach
450g strong white flour
Semolina, for dusting the table (or you can use flour)
2 tsp caster sugar
1 tsp dried yeast
Grating of nutmeg
Pinch of sea salt
For the hollandaise sauce
250g unsalted butter
2 egg yolks
Squeeze of lemon
1 tsp white wine vinegar
Salt and freshly ground pepper
To make the muffins, in a pan melt the butter and sugar together. Add the milk and mix together. Add the yeast, stir then add the spinach and wilt by mixing it through. Add a grating of nutmeg.
Put the flour and the sea salt into the bowl of a freestanding mixer. Add the spinach mixture and mix for 10 minutes at half speed. Cover the bowl and leave the dough to rest and rise for 30 minutes.
When it’s risen, dust your surface with semolina and stretch the dough out; you want it about half an inch thick. Sprinkle more semolina on top of the dough and using a round cutter cut out the muffins. Heat a frying pan until hot then dry-fry the muffins for 5 minutes on each side until they are crisp and golden.
To make the hollandaise, first melt the butter very gently in a saucepan. Set to one side. In another pan, heat some water and place a bowl on top (this is called a bain marie). Add the vinegar and egg yolks, then whisk in a pinch of salt. Keep whisking over the heat till the yolks start to thicken. This is called a sabayon.
Reduce the heat and keep whisking, then slowly trickle in the melted butter, whisking all the while. As the melted butter is whisked into the egg yolk it will start to thicken like a mayonnaise. Keep adding until all the butter is mixed in. You should have a fairly thick yellow sauce. Squeeze in some lemon juice. This slightly thins the sauce and freshens the flavour. Remove from the heat and cover to keep warm.
To poach the eggs, bring a large pan of water to a gentle simmer and add the vinegar. Carefully break in the eggs and poach for 2 minutes for runny yolks, or until the eggs are firm but tender. Remove with a slotted spoon and drain the excess water.
Break the muffins in half. Spread over a little butter if you're feeling naughty. Lay a piece of ham on each half of the muffin. Place the eggs on the ham and spoon the hollandaise sauce over the lot. A twist of pepper is about all that is needed.