Recipe Details

Ingredients

FOR THE MUFFINS AND EGGS:

• 2 tbsp. 

  unsalted butter, softened, divided

• 4 

  English muffins, split

• 3/4 c. 

  grated parmesan cheese, divided

• 8 

  large eggs

• 3 

  garlic cloves, finely chopped

• 8 oz. 

  baby spinach

• 1/8 tsp. 

  crushed red pepper, plus more for garnish

• Kosher salt, to taste

FOR THE HOLLANDAISE SAUCE:

• 1 c. 

  unsalted butter

• 3 

  large egg yolks

• 2 1/2 tbsp. 

  lemon juice

• Kosher salt, to taste

Description

• 1. For the Muffins and Eggs: Preheat the broiler to high with the oven rack in the center of the oven. Use 1 tablespoon of the butter to spread on the cut-side of the muffin halves and place on a baking sheet. Broil until very lightly golden, 3 to 5 minutes. Remove from the oven and sprinkle with about ½ cup of the parmesan cheese. Set aside.
  2. 2Bring a large saucepan of water to a simmer over medium-high heat. With a spoon, begin stirring the simmering water in a large, circular motion. When the water is twisting like a tornado, crack two eggs into the water, spacing them so they're on opposite sides of the pan. (The reason for the swirling is so the egg will wrap around itself as it cooks, holding it together.) Reduce the heat to medium to maintain a slight simmer, and cook for about 2½ minutes for a runny yolk. Transfer to a large bowl of cool water. Repeat with the remaining eggs. Afterwards, keep the saucepan of water warm over medium-low heat to reheat the eggs before assembling.
  3. 3In a large nonstick skillet, melt the remaining 1 tablespoon of butter over medium heat. Add the garlic and cook, stirring constantly, until fragrant, about 30 seconds. Add the spinach and crushed red pepper and cook, stirring occasionally, until wilted, about 2 minutes. Season with salt to taste. Keep warm over low heat.
  4. 4For the Hollandaise Sauce: In a small saucepan, heat the butter, stirring occasionally, over medium heat until melted and very hot. Remove from heat. In a blender, puree the egg yolks on low speed until combined. With the blender on medium speed, slowly pour in the butter in a thin stream. Continue until all the butter is added and the mixture has thickened. With the blender still running, slowly drizzle in the lemon juice. Season to taste with salt. Turn off the blender and set hollandaise sauce aside.
  5. 5To serve, top the English muffins evenly with the spinach. Sprinkle with the remaining 1/4 cup parmesan cheese. Working in batches, reheat the eggs in the saucepan of warm water for about 10 seconds. Remove the eggs with a slotted spoon and pat dry with a paper towel. Place one poached egg on top of each English muffin half. Top with Hollandaise sauce, and garnish with crushed red pepper. 

Tip: Skip the broiler! The English muffins can also be toasted in a toaster and buttered and sprinkled with parmesan cheese while still hot