INGREDIENTS

1 tsp extra virgin olive oil

3 small brown mushrooms, sliced

¹⁄₂ cup chopped spinach

4 tsp white wine vinegar

2 tsp kosher salt

2 large eggs

2 light multigrain English muffins, toasted

1 tbsp grated lemon zest

1 tbsp chopped fresh parsley

for the sauce

4 large eggs, yolks only

1 tbsp freshly squeezed lemon juice

¹⁄₂ cup unsalted butter, melted

pinch of ground cayenne pepper

pinch of kosher salt

DIRECTIONS

1 Fill a small saucepot three-fourths full with water. Place the saucepot on the stovetop over medium heat and bring the water to a simmer. Stir in 2 teaspoons of vinegar and 1 teaspoon of salt.

2 Crack 1 still-cold egg into a bowl. Use a spoon to quickly stir the simmering water in one direction until smoothly spinning around. Carefully slide the egg from the bowl into the center of the whirlpool.

3 Turn off the heat, cover the pot, and let sit on the burner for 5 minutes. Remove the egg with a slotted spoon and place on a paper towel to remove excess water. Repeat steps 2 through 4 with the remaining egg, 2 teaspoons of vinegar, and 1 teaspoon of salt.

4 In a nonstick skillet on the stovetop over medium-high heat, heat the olive oil until shimmering. Add the mushrooms and sauté until tender, about 2 minutes, stirring frequently. Add the spinach and sauté for 2 minutes more. Transfer the vegetables to a bowl.

5 Make the sauce in a steel bowl by whisking together the yolks and lemon juice until the volume doubles. Place the bowl over a small saucepan containing simmering water. Continually whisk as you drizzle in the butter. Remove the bowl from the saucepan and whisk in the cayenne and salt.

6 Add an equal amount of mushrooms, spinach, and egg to each muffin. Top with a dollop of hollandaise and sprinkle an equal amount of lemon zest and parsley over the top. Serve immediately.

NUTRITION FACTS

per serving

CALORIES
350

TOTAL CARBS
25g

TOTAL FAT
18g

PROTEIN
17g