Ingredients
Scale
- 4 large eggs
- 2 cups fresh spinach, chopped
- 1 cup hollandaise sauce (store-bought or homemade)
- 4 English muffins or sliced bread
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a baking dish with butter or non-stick spray.
- Wash and chop the fresh spinach. Sauté the spinach in olive oil until wilted, then season with salt and pepper. Set aside.
- Toast the English muffins or bread slices until golden.
- Place the toasted bread in the prepared baking dish. Spread the sautéed spinach evenly over each slice.
- Create small indentations in the spinach layer and carefully crack an egg into each. Season with salt and pepper.
- Spoon hollandaise sauce generously over each egg and spinach layer.
- Bake for 12-15 minutes until egg whites are set and yolks are slightly runny. Adjust baking time for desired yolk consistency.
- Serve immediately, garnished with herbs or additional hollandaise if desired.
Notes
- Use fresh eggs for the best runny yolks and tender whites.
- Ensure even distribution of spinach to prevent dryness or uneven cooking.
- Homemade hollandaise enhances flavor; consider making your own for an elevated taste.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 320 Kcal
- Sugar: 3g
- Sodium: 650mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 14g
- Cholesterol: 210mg
