A La Seasonal Benedict Recipe

Toast the English Muffins

Split the English muffins in half and toast them until golden brown. Spread 1 tablespoon of butter on each toasted muffin half and set aside.

Prepare for Poaching

Fill a saucepan with water and add 1 tablespoon of vinegar. Bring it to a gentle simmer over medium heat.

Poach the Eggs

Crack each egg into a small bowl. Gently stir the simmering water to create a whirlpool and carefully slide the eggs into the center. Poach for about 3-4 minutes for runny yolks, or longer if desired.

Remove the Eggs

Use a slotted spoon to remove the poached eggs and place them on a paper towel to drain excess water.

Sauté the Spinach

In a skillet, add a splash of olive oil and sauté the spinach over medium heat until wilted. Season with salt and pepper to taste.

Roast the Asparagus

Preheat the oven to 400°F (200°C). Toss asparagus with olive oil, salt, and pepper. Roast for about 15 minutes until tender.

Prepare Avocado and Tomatoes

Slice the avocado in half, remove the pit, and slice it into thin wedges. Halve the cherry tomatoes.

Prepare the Sauce

In a heatproof bowl, whisk together the egg yolks and lemon juice. Place the bowl over a pot of simmering water (double boiler method) and whisk continuously until the mixture thickens.

Incorporate Butter

Slowly drizzle in the melted unsalted butter while continuing to whisk until the sauce is smooth and creamy. Season with salt and cayenne pepper.

Combine All Components

On each toasted English muffin half, layer sautéed spinach, roasted asparagus, and cherry tomatoes. Top with a poached egg and drizzle with hollandaise sauce. Finish with avocado slices.

Serve

Serve immediately while hot, garnished with additional cayenne pepper if desired.