Eggs for every meal! I’ll never turn them down. So much protein, so much deliciousness, and easy to prepare.
Poached eggs are my favorite. Hands down. I love using a runny yolk as a sauce (like on waffles!) and I love mixing a runny yolk with another sauce. Soooooo, pretty much any way is good.
BUT! Eggs benedict will always be what I order at brunch. Hollandaise sauce just tastes so dang good!
I made this creamy butter sauce in place of hollandaise because I wanted to indulge, but also wanted to cut down the calories a bit. And the sauce most certainly did not disappoint.
So I hope you enjoy this as much as I did! Because can you really go wrong with an English muffin topped with garlicky spinach, a poached egg and creamy butter sauce?
My answer is a firm NO!
- 1/2 cup water
- 1/3 cup buttermilk
- 2 large eggs
- 1 tbsp corn starch
- 2 tbsp melted unsalted butter
- 1/2 tsp cayenne pepper
- 1/2 tsp fine sea salt
- Fresh cracked pepper
- 1 tsp white vinegar
- 4 large eggs, poached
- 1 tsp extra virgin olive oil
- 2 handfuls baby spinach
- 1 garlic clove, minced
- 2 English muffins, toasted
- For the sauce, whisk together the water, buttermilk, and 2 eggs over medium-low heat in a medium saucepan. Add the corn starch and whisk until combined. Continue to whisk constantly until sauce is thickened and bubbly, about 7 minutes. Once thickened, whisk in the melted butter until combined. Season with cayenne, salt and a few cracks of fresh pepper. Remove from heat, cover, and set aside.
- For the poached eggs, heat a cast iron skillet with a few inches of water in it over medium heat. Add white vinegar to the water. When the water comes to a simmer, keep it there and make sure it doesn't hard boil. Working with the eggs one at a time, crack an egg into a small cup or ramekin and then place the cup near the surface of the hot water and gently drop the egg into the water. With a spatula, nudge the egg whites closer to their yolks to help the egg whites hold together. After about 3 to 4 minutes of cooking time, scoop the egg out with a slotted spoon and let it drain on a folded paper towel.
- Meanwhile, start toasting your English muffins and preparing your spinach. In a large frying pan over medium heat, heat the olive oil, and then add the baby spinach, stirring until the spinach is dark green and wilted, about 4-5 minutes. Add the minced garlic and stir until fragrant, about 30 seconds or so.
- To assemble, top each toasted English muffin half with some cooked spinach, a poached egg, and a few spoons of the butter sauce. Serve immediately.
Recipe adapted from The Curvy Carrot