Eggs Benedict with Bacon, Spinach & Easy Hollandaise
25 mins prepServes 4
This version of Eggs Benedict skips the Canadian bacon and piles everything onto crispy bacon and garlicky spinach, then finishes with a ridiculously easy homemade hollandaise. It feels fancy, but it’s actually super simple.
Bacon: Preheat oven to 425°F. Bake bacon until beautifully browned and just under crispy.
Spinach Mixture: Dice shallots and garlic. Sauté them in a little oil and butter until translucent. Add spinach and cook until fully wilted and no liquid remains.
Poached Eggs: Bring a pot of water to a gentle simmer (not boiling). Add a small splash of vinegar (optional). Crack 8 eggs into small bowls first. Stir the water gently to create a whirlpool. Slide each egg into the center of the whirlpool and cook for 3–4 minutes. Remove with a slotted spoon and rest on paper towel.
Easy Hollandaise: Add 2 egg yolks, juice of ½ lemon, ½ tbsp mustard, a dash of white pepper, salt, garlic powder, paprika, and cayenne to a tall measuring cup. Use an immersion blender to combine. Slowly pour in 1 stick of melted butter while blending until a thick, silky hollandaise forms.
To Assemble: Layer spinach, then crispy bacon, a poached egg, and a generous spoonful of hollandaise.
