📝 About This Recipe
Experience a sophisticated twist on a brunch classic that swaps the traditional English muffin for a luxurious bed of garlic-sautéed spinach. This keto-friendly masterpiece features perfectly poached eggs with liquid gold yolks, draped in a rich, citrus-infused hollandaise sauce that melts in your mouth. It is the ultimate low-carb indulgence that brings the elegance of a French bistro straight to your breakfast table.
🥗 Ingredients
The Hollandaise Sauce
- 3 large Egg yolks (at room temperature)
- 1/2 cup Unsalted butter (melted and hot)
- 1 tablespoon Lemon juice (freshly squeezed)
- 1/2 teaspoon Dijon mustard (for emulsification)
- 1 pinch Cayenne pepper (for a subtle kick)
- 1/8 teaspoon Salt (to taste)
The Sautéed Spinach Base
- 10 ounces Baby spinach (fresh, washed and dried)
- 2 cloves Garlic (thinly sliced)
- 1 tablespoon Olive oil (extra virgin)
- 1 pinch Nutmeg (freshly grated)
The Poached Eggs
- 4 large Eggs (cold, straight from the fridge)
- 1 tablespoon White vinegar (to help the whites set)
- 1 pinch Black pepper (freshly cracked for garnish)
👨🍳 Instructions
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1
Prepare the Hollandaise base: In a blender, combine the 3 egg yolks, lemon juice, Dijon mustard, and salt. Pulse for 5 seconds until light and frothy.
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2
Emulsify the sauce: With the blender running on its lowest setting, very slowly drizzle in the hot melted butter in a thin, steady stream. The sauce should thicken into a creamy, pale yellow velvet. Stir in the cayenne and set the blender in a warm spot.
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3
Sauté the aromatics: Heat the olive oil in a large skillet over medium heat. Add the sliced garlic and cook for 1 minute until fragrant but not browned.
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4
Cook the spinach: Add the fresh spinach to the skillet in batches. Toss with tongs until wilted, which should take about 2-3 minutes. Season with a pinch of salt and the freshly grated nutmeg.
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5
Drain the greens: Transfer the cooked spinach to a fine-mesh sieve and press gently with a spoon to remove excess moisture. This prevents your plate from becoming watery.
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6
Prepare the poaching liquid: Fill a wide saucepan with about 4 inches of water. Add the white vinegar and bring to a very gentle simmer (look for small bubbles, not a rolling boil).
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7
Prep the eggs: Crack each egg into a small ramekin or fine-mesh strainer first to remove the thin, watery part of the white for a cleaner shape.
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8
Poach the eggs: Create a gentle whirlpool in the water with a spoon. Carefully drop the eggs into the center one by one. Cook for exactly 3 minutes for a firm white and a runny yolk.
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9
Test for doneness: Use a slotted spoon to lift an egg gently. The white should feel set but the center should still wobble like jelly.
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10
Drain the eggs: Place the poached eggs briefly on a paper-towel-lined plate to remove excess water before plating.
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11
Assemble the dish: Divide the sautéed spinach into two mounds on warmed plates. Top each mound with two poached eggs.
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12
Final touch: Generously spoon the warm Hollandaise sauce over the eggs. Garnish with freshly cracked black pepper and an extra pinch of cayenne if desired. Serve immediately.
💡 Chef's Tips
Use the freshest eggs possible for poaching; the whites stay together much better than older eggs. If your Hollandaise gets too thick, whisk in a teaspoon of warm water to loosen it back to a pourable consistency. Don't salt the poaching water as it can break up the egg whites; use vinegar instead to help them coagulate. For the spinach, ensure it is squeezed very dry so the dish remains elegant and the sauce doesn't break. If you are nervous about poaching, you can use silicone poaching pods for a foolproof result.
🍽️ Serving Suggestions
Pair with 2-3 slices of crispy, thick-cut smoked bacon for added crunch and fat. Serve alongside half an avocado sliced thinly and seasoned with sea salt. A hot cup of Earl Grey tea or a sugar-free iced coffee balances the richness perfectly. For a brunch party, serve with a side of lightly roasted cherry tomatoes on the vine. A crisp glass of dry sparkling water with a twist of lime provides a refreshing palate cleanser.