Your mom didn’t make ‘em like this! This fresh take on an old classic uses Hollandaise sauce and cooks the whole thing under a broiler for a crispy, gooey meal that muddies the line between breakfast and lunch. 

INGREDIENTS

  • 4 slices Aunt Millie’s San Francisco Sourdough Bread
  • 2 tbsp butter
  • 4 eggs
  • Pinch each salt and freshly ground black pepper
  • 1 cup salted butter
  • 3 egg yolks
  • 2 tsp lemon juice
  • 1/4 tsp Dijon mustard
  • 1/2 tsp finely grated lemon zest
  • Pinch each salt and freshly ground black pepper
  • 2 tbsp finely chopped fresh chives
  • 1 tsp butter
  • 2 cloves garlic, minced
  • 1 pkg (5 oz) baby spinach
  • Pinch each salt and freshly ground black pepper

Yield: 4 servings

DIRECTIONS

  1. Wilted Spinach: In nonstick ovenproof skillet, heat butter over medium heat; cook garlic for 1 minute. Add spinach; sprinkle with salt and pepper. Cover and cook for 3 minutes or until wilted. Transfer to dish and keep warm. Wipe out skillet.
  2. Preheat broiler to low. Spread butter evenly over both sides of each slice of bread. Cut a 2-inch hole in the center of each slice.
  3. Heat same skillet over medium heat; cook bread slices and cutouts for 2 minutes or until golden brown on the bottom. Flip over and crack egg into each hole. Cook for 2 or 3 minutes or until bread is golden brown and egg is set on the bottom. Transfer cutouts to small dish; set aside. Season eggs with salt and pepper.
  4. Transfer skillet to oven; broil for 3 to 5 minutes or until eggs are set.
  5. Lemon Hollandaise Sauce: Meanwhile, in a small saucepan, melt butter over medium-low heat. Combine egg yolks, lemon juice and mustard in a blender; pulse until smooth. With motor running, very slowly pour butter into blender. Stir in lemon zest, salt and pepper. (If desired, cover and let stand at room temperature for up to 15 minutes.)
  6. In center of each of 4 plates, place a mound of spinach. Arrange egg in-a-hole and cutouts on top of the mound but slightly off to the side. Drizzle with sauce and sprinkle with chives. Serve immediately.

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