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Serves 4
Prep time 20 minutes
Cook time 10 minutes
Total time 30 minutes
By author Aloha Cooks
Eggs Benedict a classic breakfast delight, replace English muffin and Canadian bacon with a thick slice of tomato and wilted spinach and make the Hollandaise Sauce with extra virgin olive oil instead of butter for a healthier version


  • 8 Eggs (preferably, cage-free, hormone-free, anti-biotic free, pesticide-free organic)
  • 1 large Tomatoes
  • 1 bunch Spinach (preferably organic, see note)
  • 2 Egg yolks (preferably, cage-free, hormone-free, anti-biotic free, pesticide-free organic)
  • 1 tablespoon Lemon juice, fresh squeezed
  • 1/4 cup Extra Virgin Olive Oil (or other oil, preferably unrefined or expeller-pressed)


Step 1.
HOLLANDAISE SAUCE: in a blender, very small food processor, or in a bowl using a wire whisk, beat egg yolks. Add oil slowly and in a small stream and beat vigorously as you add the oil so it emulsifies. Do not add the oil too quickly or the mixture will not thicken. Add fresh squeezed lemon juice and mix well. Set aside.
Step 2.
Wash the spinach if it is not pre-washed and wilt it in a steamer or in boiling water. This only takes 1-2 minutes, be careful not over cook or spinach will lose its color. Remove from heat and place on paper towels to draw out any extra water. Wash and slice the tomato into four 1" thick slices. You can use a second tomato if necessary. Arrange the tomato slices on individual plates, top with wilted spinach, set aside.
Step 3.
Use an egg poaching pan or an egg poacher to poach the eggs according to the manufactures directions. If you don't have an egg poaching pan or an egg poacher then use the instructions below.
Step 4.
Fill a large frying pan with about 2 inches of water and add 2T vinegar. When water begins to make bubbles, but just before it boils, reduce heat then add four 3" canning jar bands to the pan, crack egg into small dish, then drop one egg into each of the rings in the water. You don't need to use the bands from around the lids of the mason jars, you can just use a large spoon to work the edges of each egg to keep it in a round shape. Cover the pan and cook for about 4 minutes or until the yolks are semi-soft. Note do not let the water boil or the eggs will come apart, keeping the water at 180 degrees works best, you can use a cooking thermometer.
Step 5.
Add the poached eggs on top of each of the beds of wilted spinach and top with a little bit of hollandaise sauce. Sprinkle with paprika to garnish and serve with sprouted grain toast - optional.

Written by

The "Aloha Cooks" live in Hawaii and create original recipes using healthy whole foods and since one of them is a registered dietitian you can be sure they are delicious and nutritious.

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