8 Tbsp unsalted butter (or 10 Tbsp for a thinner hollandaise)

3 large egg yolks

1 Tbsp fresh lemon juice

½ tsp kosher salt

¼ tsp Dijon mustard

Pinch of cayenne pepper

2 English muffins

4 Tbsp unsalted butter, divided

1 Tbsp white vinegar

4 large eggs

1 shallot, finely chopped

1 clove garlic, finely chopped

6 oz baby spinach

1 tsp kosher salt

1 tsp fresh lemon zest (about ½ medium lemon)

Flaky sea salt, to taste

Freshly ground black pepper, to taste

Thinly sliced chives, for serving

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Melt the butter until hot and bubbling. In a blender, combine egg yolks, lemon juice, salt, Dijon mustard, and cayenne. Blend while slowly streaming in the hot butter until thick and creamy. Keep warm.
In a skillet, melt 2 Tbsp butter and sauté shallot and garlic until fragrant. Add spinach and cook until wilted, seasoning with salt and lemon zest. Set aside.
Bring a pot of water to a gentle simmer, add vinegar, and carefully slide in the eggs. Poach for 3–4 minutes until whites are set but yolks remain runny.
Toast the English muffins and spread the remaining butter on top.
Assemble by layering spinach on each muffin half, topping with a poached egg, and spooning over hollandaise. Garnish with flaky sea salt, black pepper, and chives before serving.

Use the blender method for quick, foolproof hollandaise.

Spinach can be swapped for kale or Swiss chard.

Frozen spinach works if drained well.

Poached eggs are best cooked to order; avoid making ahead.

The hollandaise can be gently reheated with a splash of warm water if made in advance.

Serving Size: 1 serving (2 muffin halves with spinach, eggs, and hollandaise)
Calories: 520
Sugar: 3g
Sodium: 950mg
Fat: 42g
Saturated Fat: 24g
Unsaturated Fat: 16g
Trans Fat: 0g
Carbohydrates: 21g
Fiber: 2g
Protein: 17g
Cholesterol: 440mg