I wouldn’t do it often, especially for myself, but there’s no better way to say “I love you” and “Happy Birthday” than brunch. And brunch doesn’t get much better than Eggs Benedict. So today, instead of cake, I made myself what I really wanted: Happy Birthday Eggs Benedict. And I even made some spinach to go with it. Don’t think of it as a vehicle for Hollandaise, no, think of it as vitamins and minerals. You should do what you really want on your birthday too, and make Happy Birthday Eggs Benedict.

English Muffins
poached eggs (1 for each muffin half)
sliced ham (twice as thick as lunch meat)
Hollandaise sauce
sautéed spinach with salt and pepper
cayenne pepper or paprika for garnish

Plan of attack:

9am
The English muffin dough needs a while to rise. Start by making the dough.

9:30am
While it’s rising, poach all the eggs and place them in an ice bath in the refrigerator.
Sauté the spinach and leave it covered on the stove. Only add salt and pepper as you’re going to use the spinach to soak up the extra yolk and Hollandaise.

10am
Make the Hollandaise. Keep covered on the stove, but turn off the burner. Whisk it now and then, even after you turn it off.

10:30am
Once the dough has risen, roll it out and make the muffins.
While the muffins cook, put water on to boil to reheat the eggs.
Slice the ham into pieces the size of English muffins.

10:45am
Preheat the broiler. Split the muffins and place on a baking sheet with the ham slices. Toast.
On each plate place a spoonful of the spinach and two halves of an English muffin. Top with ham slices. Warm the Hollandaise if necessary. Drop the eggs in the hot water for 30 seconds to reheat them. Place them on the ham. Top with a big spoonful of Hollandaise and a dash of cayenne or paprika. Serve with the extra Hollandaise on the table, and Happy Birthday! or Unbirthday, either way.