Lox & Spinach Eggs Benedict

Feb 5, 2026 | Recipes

Eggs benefict and Laurel Glen Vineyard wine

This brunch favorite is easily adapted for vegetarians by swapping the salmon for sautéed mushrooms. Enjoy it alongside a glass of 2021 Laurel Glen Sparkling Brut Rosé—the perfect sparkle for a Valentine’s Day celebration.

Serves 2

 

Eggs Benedict:

  • 1/2 bag of baby spinach
  • 2 cloves garlic, minced
  • olive oil
  • lox, 1-2 slices per muffin half
  • 4 eggs, cracked individually into small bowls or measuring cups
  • 1 tablespoon apple cider vinegar
  • 2 English muffins

Hollandaise Sauce:

  • 4 egg yolks Save the whites, easily freeze them for another use.
  • 1 lemon, juiced
  • 1 stick chilled salted butter, cubed into 8 pieces unsalted works too
  • 1/4 cup water
  • salt & white pepper to taste

Instructions:

  1. Start by making the Hollandaise sauce, in a saucepan combine the yolks, lemon juice and water, over low heat. Whisk to combine.
  2. Once the mixture gets warm slowly add the cold butter in one piece at a time, whisk to incorporate, continue with all the butter.
  3. Season to taste with salt and white pepper.
  4. Set aside until ready, when ready to use return to a low heat and drizzle in hot water, just enough to warm and make a smooth sauce if sauce has gotten too thick.
  5. Now start the Eggs Benedict, over medium heat, sauté garlic in 1 teaspoon olive oil until is slightly browns and you can smell the aroma; add the spinach. Let it wilt down.
  6. Toast the English muffins to desired crispiness.
  7. Fill a saucepan with about 2 inches of water and add the vinegar. Bring the water to a gentle simmer over medium heat. You want it so that the water just starts to get large bubbles.
  8. Gently lower the eggs one at a time into the water and cook for 4 minutes.
  9. While eggs poach, assemble the muffins. start by dividing and spreading the smashed avocado amongst the 4 halves. Layer a slice of lox on top of the muffin, next divide the spinach evenly over each muffin.
  10. Once the eggs are poached, use a slotted spoon to remove from the water and gently place on egg on top of each muffin stack. Sprinkle with salt and pepper and serve and drizzle with Hollandaise sauce and a sprinkle of paprika for color!
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