Ingredients:

  • 1 tablespoon olive oil (15 ml)
  • 1 clove garlic, minced (approx. 1 tsp)
  • 10 ounces fresh spinach, washed and roughly chopped (280g)
  • 1/4 teaspoon salt (1.5g)
  • 1/8 teaspoon black pepper (A pinch)
  • 1 tablespoon heavy cream (15 ml) (Optional, for extra richness)
  • 4 large eggs
  • 2 tablespoons white vinegar (30 ml)
  • Pinch of salt
  • 3 large egg yolks
  • 1 tablespoon lemon juice (15 ml)
  • 1/4 teaspoon salt (1.5g)
  • 1/8 teaspoon white pepper (A pinch)
  • 1/2 cup (1 stick) unsalted butter, melted and hot (113g)
  • 2 English muffins, split and toasted
  • Paprika, for garnish (Optional)

Instructions:

  1. Sauté garlic in olive oil. Add spinach, salt, and pepper; cook until wilted. Stir in cream (if using). Keep warm.
  2. Fill saucepan with water, add vinegar and salt, bring to a simmer. Crack eggs into individual ramekins. Gently slide eggs into simmering water. Cook for 3-4 minutes for runny yolks. Remove with a slotted spoon and drain on paper towels.
  3. Whisk egg yolks, lemon juice, salt, and white pepper in a heatproof bowl over a simmering pot of water (or in a double boiler) until light and frothy. Gradually whisk in melted butter until emulsified and smooth.
  4. Place toasted English muffin halves on plates. Top with spinach, then a poached egg. Drizzle generously with hollandaise sauce. Garnish with paprika (if using). Serve immediately.