Does anything say Brunch better than rich, creamy Hollandaise? This is a fool proof recipe you can whip up quickly with little mess. And Brunch doesn’t have to be an event. It can just be you and your baby and the NYT crossword and a champagne flute in your jammies in the nook.
| Servings | Prep Time |
| 4 | 30minutes |
| Servings | Prep Time |
| 4 | 30minutes |
Ingredients
- 3 egg yolks large
- 1/8 tsp. dry mustard (or ? tsp. Dijon mustard)
- 1 Tbsp. Fresh lemon juice
- salt
- Pepper
- Dash Hot Sauce such as Tabasco or Frank's
- 1/2 cup Unsalted butter melted
- 1 Tbsp. olive oil
- 1 Onion small onion, finely chopped
- 2 clove Garlic minced
- 4 bags Baby Spinach 6 ounce bags
- 8 Eggs large pastured eggs
- salt
- Pepper
- Paprika
Servings:
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Ingredients
Servings:
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Instructions
- Preheat oven to 400 degrees F.
- Prepare the blender hollandaise – place the egg yolks in a blender along with the mustard, lemon juice, a pinch of salt and the hot sauce, blend for 5 seconds or until fully combined. With the blender running, remove the plastic insert from the lid of the blender and slowly add the hot, melted butter. Continue to blend until all the butter is incorporated. Set aside.
- Heat the olive oil in a large oven proof skillet over medium high heat. Add the onion and cook until translucent, about 5 minutes. Add the garlic and cook for 30 seconds. Turn the heat up to high and add the spinach and cook until wilted tossing with tongs. Remove from heat.
- Add 1/3 cup of the blender hollandaise and stir well to combine. With the back of a spoon, make 8 indentations in the spinach. Break the eggs into the indentations; (the eggs will spread and run into each other) sprinkle each egg with a little salt and pepper. Transfer the pan to the oven and bake until the egg whites are set and the yolks are still slightly runny, 6 – 8 minutes. Spoon the remaining hollandaise over each egg, sprinkle with some paprika and serve
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