Eggs Benedict is a compilation of a toasty English muffin, warm savory ham, perfectly poached eggs, and Hollandaise sauce. Here are some tips to help you put yours together!
Heat the butter until it's almost too hot to touch on the stove or in the microwave, but don't brown it.
In a container just large enough to accommodate an immersion blender*, add the yolk, water, and lemon juice. Blend until combined.
Slowly, drop by drop, add the very hot butter while blending on high. When 1/2 of the butter has been added, then you can add it faster in a very small stream while blending on high.
If sauce is too thick, add drops of water until you reach your desired consistency.
Add salt and cayenne pepper to taste. Set aside.
Bring 3 inches of water to a rapid boil.
Add 1/4 teaspoon vinegar to the water and swirl it into a vortex.
Carefully crack egg** into the center of the vortex and cover the pot with a tight lid.
Set timer for 4 minutes.
Remove poached egg onto paper towel and repeat with the rest of the eggs.
Turn oven on to a high broil.
Split English muffins in half and spread 1/2 tablespoon of Hollandaise sauce on each one.
Place the muffins and ham onto a baking sheet and place on the middle rack in the oven. Broil until muffins are lightly toasted, about 3 - 4 minutes.
Remove from oven and set aside.
Heat olive oil in a skillet over medium-high heat until oil starts to shimmer.
Place the sliced garlic in skillet for 2 minutes or until very lightly browned.
Remove garlic and discard.
Put all the spinach into the skillet and toss for 1 minute or until just barely wilted. Sprinkle with nutmeg. Then remove from heat.
Put 1 or 2 pieces of ham on each English muffin.
Cover ham with wilted spinach.
Place a poached egg on each muffin and top with Hollandaise sauce.
Sprinkle with cayenne pepper.
*Immersion blender - if you don't have an immersion blender, a regular small/mini blender or small food processor both work very well. At the very least you can go old school and do it by hand (which takes MUCH longer) with a bowl and whisk.
**Egg cracking: Doing one egg at a time seems to produce beautifully poached eggs. I've done 2 and 3 eggs at once with great success. 4 eggs at once continues to prove a challenge in the beauty department.