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Recipe: Spinach Benedicts


Spinach Benedicts Recipe

(Serves 6)


6 1/2″ thick slices of Brioche

6 slices turkey breast

6 slices swiss cheese

6 roasted red onion slices (instructions below)

2 cups fresh spinach leaves

6 eggs, scrambled

1 1/2 to 3 cups Hollandise Sauce (see recipe below)

1 tomato


Preheat the broiler. Place the brioche slices on a large baking sheet and broil for 1 to 2 minutes until just starting to toast. Remove from oven and top with turkey and Swiss cheese. Broil for 1 to 2 minutes longer, or until cheese begins to melt. Remove from oven and transfer to individual serving plates. Divide the onion and spinach between the toasts and top each with a scrambled egg. Finish by spooning 1/4 cup to 1/2 cup Hollandaise sauce over each Benedict and garnish with a tomato slice, if desired.

Roasted Red Onion

Preheat the oven to 350°F. Peel and slice the red onion. Place slices on a rimmed baking pan. Drizzle with olive oil and sprinkle with salt and pepper. Roast for 20 to 25 minutes.

Hollandaise Sauce

8 egg yolks

2 tbsp. lemon juice

1 cup unsalted butter, melted

Large pinch cayenne pepper

Large pinch salt

Whisk the egg yolks and lemon juice together in a stainless-steel bowl or in the top of a double boiler. Egg yolks should thicken and nearly double in volume. Place over simmering water (don’t let the water touch the bottom of the bowl). Slowly drizzle in the melted butter and continue whisking until the sauce thickens. Remove from heat and whisk in cayenne pepper and salt.

Make it Memorable

Personalized touches make any occasion more special. Give each guest a tiny take-home treat, such as individually wrapped portions of homemade granola with a colorful ribbon and a handwritten name tag that can also serve as a place card on the table.