Btw, it is the best thing ever- though my personal recommendation is to be very light on the lemon.
But enough hollah-ing about hollandaise…I am here to talk about the recipe.
It is really delish. Like. Crazy. Good. And I even flubbed the recipe and it still turned out.
I added bacon to mine. I had three leftover slices and didn’t want them to go to waste. I then cooked the greens/onion/garlic mixture in the leftover bacon fat. I also made toast sticks vs english muffin sticks because I simply despise english muffins.
I also didn’t quite do the creamed greens as shown in the recipe. Mostly because i got distracted by a delivery at the front door and forgot to add the cream to the greens. Presumably this would make it even more delish than it already was.
I really, really loved that this dish was flexible. I cut in half and there was no drama in splitting the recipe (she even included the weights in grams!!!!!) or not having enough hollandaise. In fact, I had leftovers that I used the next morning.
I added two eggs to my cups because this was my dinner and I was starving. Deb provides cooking decorations for one and two eggs. I had to cook my egg cups about 6-7 minutes longer then she has suggested in the book.
This inaccuracy didn’t change my affection for this recipe and I am already excited to cook it again. A must make for breakfast, dinner or any meal in between.
The Smitten Kitchen: Greens, Eggs and Hollandaise
Serves 4 generously or 8 modestly with 1 cup of hollandaise
For the greens and eggs:
Bacon – about 1.5 slices per cup made*
1 1/4 pounds (570 grams) mixed greens (chard and spinach make a nice mix, or any greens you prefer), heavy stems removed, leaves cut into 1 /4-inch ribbons.
2 tablespoons (30 grams) butter plus more for the egg cups
1/2 small onion or 2 medium shallots, finely chopped
1 garlic clove, minced
Freshly ground black pepper
Pinch of ground or freshly grated nutmeg
2 tablespoons (30 ml) half and half or heavy cream
8 large eggs
For the hollandaise:
10 tablespoons (140 grams or 1 1/4 sticks) unsalted butter
2 large egg yolks
1-2 tablespoons freshly squeezed lemon juice **
Dash of hot sauce (optional)
4 English muffins, split and sliced into 1-inch “fingers” for serving***
*bacon is not necessary as Deb intended this to be a vegetarian dish – but it tastes really good with bacon, so give it a go and then cook the greens, onion and garlic in the bacon fat.
**again, I recommend you do this to taste vs dumping this all in
*** you can totally use regular toasted bread for this.
Prepare your greens…Wash your greens, but no need to dry them – just place them in a large pot over high heat. Cook with just the water clinging to the leaves, stirring occasionally until they are wilted. If you use mixed greens, first add those that cook more slowly – about 2 minutes for baby spinach, 3 to 4 minutes for grown-up spinach, 6 minutes for chard, and a bit longer for heavier greens.
Press of squeeze out the excess liquid any number of ways, either by wringing it out in cheesecloth (Deb’s fave method), putting the greens in a mesh strainer and pressing the moisture out with a spatula or large spoon, or letting them cool long enough so you can grab small handfuls and squeeze them to remove as much water as possible.
Note: the greens can be wilted and wrung out and kept in the fridge for 2 days in a covered container. Yay for pre-work!
Meanwhile, make the hollandaise sauce…Cut the butter into small bits. Melt it gently in a small saucepan or a small bowl in the microwave until three-quarters melted. Remove the butter from heat, and stir until the remaining pieces dissolve; this ensures that your melted butter doesn’t get too hot and lose moisture.