Why three servings, fat? I know it’s an odd number. But it’s a half dozen eggs and a standard 6 pack English muffins, so it’s easy to double. Plus, we don’t know that everyone is always eating two egg servings, especially if this is part of the larger branch spread. This recipe is just over 1/2 cup hollandaise, and you’ll find that 1.5 tablespoons per egg is the ideal amount to cap each poached egg.
*This is the most important thing to check before you begin. Is the blade of an upright or dip blender low enough for a soaking bowl or cup in that it can pick up two egg yolks? Otherwise, you will have a very difficult time emulsifying the sauce. Don’t worry, you can still whisk it by hand (next direction).
Blend the egg yolks at high speed in an upright or dip blender bowl/glass until combined and loosen. Run the machine the whole time, drizzle the melted butter with a few drops at a time, then a spoonful at a time, and then a long, thin flow until everything is added. The sauce should be thicker quickly.
Make hollandaise sauce by hand: Grab a medium great bowl. It is highly recommended to place it on a damp paper towel while lathering. Add the egg yolk to the bowl and whisk thoroughly until combined and loosen. Whisk the whole time, starting to drizzle with a few drops at a time with melted butter, then start drizzling with a very thin stream. You need to whisk the butter all the way through the drizzle to make sure nothing is mixed/pool is left on top. Once done, the mixture should be quite thick.
Either way, finish off the hollandaise. Season kosher salt and 1 tablespoon lemon juice, then mix and whisk to mix. Taste again and taste the salt, remaining lemon juice, and/or dashes in one or two hot sauces. Transfer the holland omelette to a bowl and set it aside while preparing the spinach and eggs. When the kitchen gets cold, place a bowl of hollandaise in a large bowl of lukewarm water.
Prepare spinach: Place a small puddle at the bottom of a small skillet (using again toast the English muffins). Once the water has simmered, add the spinach and cook when it wilt. You can transfer it to a colander and push as much excess water out as possible, or squeeze it with your fist after it cools slightly.
If it’s still wet, dry the pan. Heat 1 tablespoon of butter over medium heat. Add shallots, cook and stir until golden on the edges. Return the spinach to the frying pan and season with salt and black pepper. Stir in shallots and warm it. Transfer the spinach shallot mixture to a bowl and set aside.
Poach your eggs: (For more detailed instructions, read How to Poach Eggs. Add a splash of white vinegar if necessary. Some people discover that this will help with the set of eggs. Put the first egg in a small dish. It is always easy to beat the dish to the water and crack the egg. If the water is just below its simmering – that is, you will see small bubbles at the bottom of the pot, but the surface is not foaming. If the water is simmering, reduce the heat and stop. Use a spoon or cooking utensil to create a gentle vortex in the pot. Tilt the eggs into the whirlpool. Monitor the heat in the pot to prevent the water from simmering or boiling. In 3-5 minutes you’ll have a completely poached egg. I look for wobbling eggs, but only a little when tweaked with a spoon. Use a slotted spoon to remove it from the pan. Repeat with the remaining eggs. If you feel more confident, you can poach a few times in time.
Cheers for the English muffins: Return to the large skillet you used to cook the spinach and melt 1 tablespoon of butter over medium heat. Open two of the English muffins, then lower your face into a pan and cook in butter until golden brown. Repeat with more butter and remaining English muffins.
Finally, assembly time: Place the bottom half of the toasted muffins on a large platter and place a small pile of sauteed spinach on top of each. Add the poached eggs and finish with 1/2 tablespoon of hollandaise. Season with a dash of salt, pepper and hot sauce if necessary. Finish on top half of the toasted English muffins and serve immediately. Immerse yourself in the sparkle of your unparalleled culinary skills. Don’t forget to invite me next time.
Go ahead: If you want to poach eggs in advance, it works perfectly. You can gently lower them into a pot of water that has been boiled down for 30-60 seconds, or add them to a bowl of hot water for a few minutes and reattach them. You can have a hollandaise sauce that warms up again, but it’s even trickier as the emulsion can easily break. I like to place a bowl of hollandaise in a large bowl of warm (steamed) tap water and try to whisk every minute or two until it loosens and smoothes. Once the water is cool, replace it with more warm water.
