Spinach and Tomato Eggs Benedict

Wash your hands and clean the preparation surfaces. Heat the oven to 425°F. Rinse the tomatoes under running water, remove any damaged areas, and dry them before cutting 8 thick slices. Rinse and dry the spinach unless it is labeled prewashed. Split the English muffins and arrange them cut-side up on the baking sheet.

Put the 8 cups water and the vinegar in the wide saucepan. Bring to a gentle simmer while you prepare the vegetables, then reduce the heat to maintain that simmer. The surface should barely move rather than bubble vigorously.

Heat the olive oil in the large skillet over medium-high heat. Add the tomato slices in one layer and cook for 2 minutes per side, until lightly browned but still intact. Sprinkle with 1/4 teaspoon of the salt and transfer to a plate lined with paper towels to drain.

Add the spinach to the same skillet and cook, stirring, for 2–3 minutes, until wilted. Season with the remaining 1/4 teaspoon vegetable salt and the black pepper. Transfer to a colander set over a bowl and gently press out excess liquid. Return the drained spinach and tomatoes to the skillet, keeping them in separate areas, and take the skillet off the heat.

Cut the cold butter into 8 pieces. Separate the yolks from 3 large shell eggs into the small saucepan; promptly refrigerate the whites for another use. Add 1/4 cup water, the lemon juice and 1/4 teaspoon salt, then whisk until blended. Cook over low heat, whisking continuously and scraping the bottom and sides, until the mixture thickens. Use a food thermometer to bring the yolk mixture to 160°F and keep it at that temperature for 2 minutes, adjusting the heat and continuing to whisk; do not let it boil. Take the pan off the heat and whisk in the cold butter one piece at a time, letting each piece blend in before adding the next. Put the saucepan in a heatproof bowl of warm water, with the water kept below the saucepan rim. Keep the sauce at 140°F or above until serving, checking with the thermometer and stirring regularly; refresh the warm bath as needed and avoid overheating the sauce.

Put the muffins in the oven and toast for 8–10 minutes, until the cut surfaces are golden and crisp. Meanwhile, crack one whole egg into the small cup and slide it close to the surface of the simmering water. Repeat with 3 more eggs, leaving space between them. Poach gently for about 6–8 minutes, until both the whites and yolks are firm. Check an egg before removing the batch and continue cooking as needed; the timing depends on egg size and water temperature.

Lift out the first batch with a slotted spoon. Let each egg drain over the saucepan, then briefly touch the underside of the spoon to a paper towel before transferring the egg to a clean plate. Poach the remaining 4 eggs until both whites and yolks are firm, checking them before removing them. Keep the first batch covered beside the stove only while the second batch cooks. Stir the hollandaise and check that it stays at 140°F or above. Wash your hands after handling the raw eggs.