Oeufs Bénédicte, a French-inspired twist on the classic Eggs Benedict, features poached eggs atop toasted English muffins, topped with a rich, creamy spinach and hollandaise sauce. This elegant breakfast dish is sure to impress with its vibrant colors and delicate flavors. To start, toast the English muffins until golden brown and top with a slice of Canadian bacon. Meanwhile, poach the eggs and set aside. Next, create the spinach and hollandaise sauce by sautéing the spinach in butter until wilted, then whisking in egg yolks, lemon juice, and melted butter. To assemble the dish, place the toasted English muffin on a plate, top with a slice of Canadian bacon, a poached egg, and spoon the spinach and hollandaise sauce over the top. Garnish with a sprinkle of paprika and a side of steamed asparagus for a pop of color and added nutrition.

Ingredients

Step-by-Step Instructions