A healthy twist on eggs Benedict, this vegetarian recipe highlights sautéed greens and an indulgently rich Hollandaise sauce. Soft poached eggs are layered on top of whole grain English muffins for a hearty bite.
Recipe yields 6 servings
Lightly coat a skillet with nonstick cooking spray. Add the spinach and cook over medium heat until wilted. Transfer spinach evenly to muffin halves.
Fill a large skillet with 2 inches of water and the vinegar. Bring to a boil. Reduce heat until the water is consistently but very gently boiling; crack one egg into a small dish and gently pour it into the skillet. Repeat with each additional egg, one at a time. Simmer for 2 to 3 minutes, or until desired doneness, spooning hot water over the yolks until slightly opaque. With a slotted spoon, carefully remove eggs from the water, letting the excess water drain. Place eggs on top of spinach.
In a heavy medium saucepan, whisk 2 tablespoons of the buttermilk, the cornstarch and salt until smooth. Whisk in beaten egg and remaining 4 tablespoons buttermilk. Cook over low heat, whisking constantly, until the sauce comes to a simmer. Cook, whisking, for an additional 15 seconds. Remove from heat and whisk in lemon juice and butter.
Spoon hollandaise sauce over eggs. Sprinkle with parsley and serve immediately.