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Eggs Benedict with Spinach Recipe

Eggs Benedict with Spinach Recipe

Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Breakfast / Brunch
Cuisine American
Servings 2 People
Calories 799 kcal



  • 1 pc Toasted muffin.
  • 1 tbsp Butter.
  • 2 slices Bacon.
  • 1 cup Spinach .
  • 1 tbsp Olive oil.
  • 2 pcs Eggs.

Hollandaise Sauce

  • 2 pcs Egg yolk.
  • ½ cup Butter.
  • 1 tbsp Lemon juice.
  • 1 pinch Cayenne.
  • 1 tbsp Salt.


  • The oven should be preheated to 200 °C.
  • Heat oil in a pan and sauté spinach till it wilts. Add salt.
  • Toast the English muffin until its golden brown.
  • Swirl boiling water with a wooden spoon over medium heat and quickly add egg in the center. Cover and cook for 4 minutes until the white sets.
  • Quickly add the egg into the center of the swirling water, cover, and cook for 3-5 minutes or until egg white is set and the yolk is still runny.
  • Remove the egg from the water with a slotted spoon while the yolk is still runny. Remove egg from the water with a slotted spoon and set aside.
  • Add the egg yolk, salt, lemon juice, and cayenne pepper in a blender and pulse for a minute. Later, slowly add melted butter until the mixture changes color and reaches desired consistency.
  • Now layer the muffin with spinach, bacon, poached egg, and the sauce, and you are done! Benedict by layering the muffin with the bacon, spinach, poached eggs, and the sauce and viola!
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