This decadent creation from reader Denise Woodward, author of the blog Chez Us, combines hollandaise, spinach, and a homemade sausage patty that cleverly encases a runny egg yolk on a toasted English muffin, for an out-of-this-world breakfast sandwich. This recipe first appeared in our April 2011 special Sandwich Issue with the article Picture-Perfect.
- 5 tsp. olive oil
- 1 shallot, finely chopped
- 4 oz. fresh spinach
- Kosher salt and freshly ground black pepper, to taste
- 5 egg yolks
- Juice and zest of ½ lemon
- 4 tbsp. unsalted butter, melted
- 8 oz. ground pork
- 2 tbsp. panko bread crumbs
- 2 tsp. finely chopped thyme
- 1⁄4 tsp. piment d’Espelette
- 2 English muffins, toasted
- 1⁄2 avocado, peeled, pitted, and thinly sliced
- Make the spinach and the hollandaise: Heat 3 tsp. oil in a 10″ skillet over medium-high heat. Add shallot and cook until soft, about 1 minute. Add spinach and cook, stirring often, until just wilted, 2–3 minutes. Season with salt and pepper; set aside and keep warm. Place 3 egg yolks, lemon juice and zest, salt, and pepper in a blender; at medium speed, slowly drizzle in butter, to make a smooth, thick hollandaise. Cover and set aside.
- Combine pork, bread crumbs, thyme, piment d’Espelette, salt, and pepper in a medium bowl, and halve mixture. Working with one half at a time, take ⅔ of pork mixture, and in the palm of your hand, form a flat disk with a well in the center; place 1 yolk inside. Form a thin patty with the remaining ⅓ of mixture, place over yolk, and gently pinch together the two portions, to seal.
- Heat remaining oil in a 12″ skillet over medium heat, and add pork patties. Cover skillet with a lid and cook, turning once, until pork is cooked through and yolks are still runny, about 10 minutes.
- Place spinach mixture on bottom halves of English muffins, top each with avocado and a pork patty, and cover with hollandaise. Add muffin tops, and serve.