Eggs Jeanette: The Elegant Brunch Dish That Impresses Every Time
Eggs Jeanette features perfectly poached eggs on toasted English muffins with garlicky sautéed spinach, all topped with creamy hollandaise sauce. This elegant vegetarian brunch dish looks and tastes restaurant-quality but is achievable at home with proper technique!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Breakfast, Brunch
- Method: Poaching, Sautéing
- Cuisine: French-American
- Diet: Vegetarian
Ingredients
For Assembly:
- 8 large eggs for poaching
- 4 English muffins, split
- 1 lb fresh spinach (or 10 oz frozen, thawed)
- 2 cloves garlic, minced
- 2 tbsp butter
- 1 tbsp white vinegar
- Salt and pepper
Hollandaise:
- 3 egg yolks
- 1 tbsp lemon juice
- ½ cup butter, melted
- Pinch cayenne
- Salt
Optional: chives, paprika, tomato
Instructions
- Make hollandaise: Whisk yolks and lemon juice over double boiler until thick. Slowly drizzle in melted butter while whisking. Season with cayenne and salt. Keep warm.
- Sauté spinach: Heat butter, sauté garlic 30 seconds. Add spinach, cook until wilted (3-4 min fresh, 2-3 min frozen). Season. Keep warm.
- Toast muffins: Toast English muffins until golden. Arrange on plates.
- Poach eggs: Simmer water with vinegar. Create whirlpool, slide in egg. Cook 3-4 min. Remove with slotted spoon, drain on towel. Repeat with remaining eggs.
- Assemble: Place spinach on muffin halves. Top each with poached egg. Spoon hollandaise over eggs.
- Serve: Garnish with chives and paprika. Serve immediately.
Notes
- Make hollandaise up to 2 hours ahead, keep warm
- Fresh eggs poach better than old eggs
- Vinegar helps egg whites set
- Prep spinach night before for easier morning
- Hollandaise temperature: 120-140°F ideal
- Poach eggs ahead, store in ice water, reheat
- Squeeze frozen spinach very dry
- Assembly line method for multiple servings
- Must serve immediately—doesn’t hold
- Each component needs proper seasoning