This twist on the classic recipe adds sautéed spinach and mushrooms to an English muffin to give you added nutrients and fiber, along with the great flavor you know and love. When adding the hollandaise, keep in mind that it’s a high-calorie, high-fat condiment.
Makes: 2 servings
Serving size: 1 muffin
Prep time: 15 to 20 minutes
Cook time: 10 minutes
INGREDIENTS
1 tsp extra virgin olive oil
3 small brown mushrooms, sliced
1⁄2 cup chopped spinach
4 tsp white wine vinegar
2 tsp kosher salt
2 large eggs
2 light multigrain English muffins, toasted
1 tbsp grated lemon zest
1 tbsp chopped fresh parsley
for the sauce
4 large eggs, yolks only
1 tbsp freshly squeezed lemon juice
1⁄2 cup unsalted butter, melted
pinch of ground cayenne pepper
pinch of kosher salt
DIRECTIONS
1 Fill a small saucepot three-fourths full with water. Place the saucepot on the stovetop over medium heat and bring the water to a simmer. Stir in 2 teaspoons of vinegar and 1 teaspoon of salt.
2 Crack 1 still-cold egg into a bowl. Use a spoon to quickly stir the simmering water in one direction until smoothly spinning around. Carefully slide the egg from the bowl into the center of the whirlpool.
3 Turn off the heat, cover the pot, and let sit on the burner for 5 minutes. Remove the egg with a slotted spoon and place on a paper towel to remove excess water. Repeat steps 2 through 4 with the remaining egg, 2 teaspoons of vinegar, and 1 teaspoon of salt.
4 In a nonstick skillet on the stovetop over medium-high heat, heat the olive oil until shimmering. Add the mushrooms and sauté until tender, about 2 minutes, stirring frequently. Add the spinach and sauté for 2 minutes more. Transfer the vegetables to a bowl.
5 Make the sauce in a steel bowl by whisking together the yolks and lemon juice until the volume doubles. Place the bowl over a small saucepan containing simmering water. Continually whisk as you drizzle in the butter. Remove the bowl from the saucepan and whisk in the cayenne and salt.
6 Add an equal amount of mushrooms, spinach, and egg to each muffin. Top with a dollop of hollandaise and sprinkle an equal amount of lemon zest and parsley over the top. Serve immediately.
per serving