Our eggs Benedict recipe is the perfect summer brunch. This recipe combines a muffin topped with wilted spinach, crispy bacon and a soft poached egg, all drenched in velvety Hollandaise sauce to make one mouth-watering version of eggs Benedict. It will take around 30 mins to prepare and cook this favourite brunch recipe. A portion of this classic works out at 680 calories per serving, which means its definitely a weekend treat. If you want cut the calories down, we’d recommend leaving the sauce off. Eggs Benedict is best made and eaten on the same day for the best flavours and textures.
- 1 quantity
- 300g young leaf spinach
- 25g butter
- 8 rashers streaky bacon
- 4 organic free-range egges
- 4 white English muffins, halved and toasted
Make the Hollandaise sauce and keep warm over a pan of hot water. Meanwhile, heat the grill until hot. Heat a large pan, add the spinach and cook until wilted. Transfer to a colander and squeeze out any excess water. Season well, add a knob of butter and set aside.
Grill the bacon until crisp. Meanwhile, poach the eggs in boiling salted water, being careful not to overcook so that the yolk remains runny.
To serve, butter the warm muffins, top each half with spinach and a couple of slices of bacon. Add the poached egg and pour over the Hollandaise sauce. Season and serve immediately.
Top tip for making Eggs Benedict with wilted spinach
Make the sauce the day before - store in the fridge and reheat in a bowl over barely simmering water.