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Eggs Benny with Spinach + Hollandaise

Active Time: 30 minutes
Total Time: 30 minutes
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Why we love it:

You CAN make eggs benedict! My egg poaching trick is a gamechanger and this blender hollandaise recipe is a version of famous chef Eric Ripert. We use the whole butter so you don’t have to clarify it or do anything special. We love this as a special treat for dinner and obviously, for brunch. Spinach cuts the richness of the sauce and green looks beautiful too.


  • 1 teaspoon Extra Virgin Olive Oil
  • 9 ounces Baby Spinach
  • 14 teaspoon Kosher Salt (or more, to taste)
  • 12 teaspoon Garlic Powder
  • 8 Eggs (or how many you want to serve)
  • 14 teaspoon Black Pepper (or more, to taste)
  • 4 English Muffins
  • Mixed Fruit
  • 112 cups Unsalted Butter (2 ½ sticks)
  • 2 Egg Yolks
  • 1 Lemon (2 Tablespoons juice)
  • 18 teaspoon Cayenne Pepper
  • 1 pinch White Pepper
  • 12 teaspoon Dry Mustard

Cooking Instructions

  • 2. SPINACH

    In a large sauté pan, add the olive oil. Add the spinach, a pinch of salt, and garlic powder. Toss with tongs until just barely wilted. Turn off heat and let it sit until needed.

  • 3. EGGS

    Next, prepare the eggs. Add 1 Tablespoon water into each cup you’ll be using of a 12-cup muffin tin (i.e.. 8 eggs? Only fill 8 cups). Crack an egg into each and add a pinch of salt and pepper if desired. Place carefully in the oven and bake until the whites are set and the yolks are cooked to the desired runniness, 10 to 15 minutes. They will look falsely wet because of the water, so be sure to check the whites and yolk specifically, not the overall look of each cup.

    Carefully and gently, tilt the muffin tin over the sink to let a little water drain out. Run a butter knife around each egg until it pops out.



  • 5. FRUIT

    Slice and make a salad.


    Melt the butter on the stove or in the microwave until completely hot and just shy of boiling. Warm the blender bowl by filling it with hot water for 30 seconds, then empty it and dry it off. To the blender bowl add the egg yolks, lemon juice, cayenne, salt, white pepper and dry mustard and blend at medium speed. With the blender running, SLOWLY drizzle in the hot melted butter - make the first few teaspoons especially slow, literal drops at a time, then go to a slow stream. As you add butter it will emulsify and look creamy and pale. Turn off when done.

  • 7. SERVING

    Serve a whole english muffin (2 halves) per plate. Top with a pile of spinach, an egg each, and generously coat with hollandaise. Serve with fruit.

Check out our new features!


    omit toast or use GF english muffins
    add smoked salmon
    add seared mushrooms or vegetarian sausage patties where the egg should go. Amazing!
    sautéed mushrooms, roasted tomatoes, caramelized onions, avocado, etc. Go crazy!
    black is ok too or omit

Kid Friendly Version

How to Tweak This Recipe for Kids:

  • Serve english muffins and eggs to taste!

For Toddlers

  • Mash up the egg and offer chopped spinach or just serve with toast and fruit

For Choosy Eaters

  • Cook eggs to their preference. Serve with english muffin and fruit to taste
  • Take or leave the spinach - it might help to chop it up a bit, add sliced cheese if helpful

Prep Ahead & Use It Up

  1. Leftover spinach and eggs are great
  2. Leftover hollandaise is not great. Save it in the fridge for up to a week and the best use of it is to cook pasta and toss the hot pasta, off the heat, with the sauce until it’s warmed through. Add chopped herbs or roasted cherry tomatoes

Culinary Skills

Poach eggs just as you would prefer to eat them – fully runny centers or until they’re more like hard boiled. You can poach just 1-2 eggs this way, or up to 12 for a crowd! Just leave the other muffin cups empty. Cook the hollandaise last, it doesn’t reheat well and gets cold quickly.

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