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Open Faced Burger Eggs Benedict Recipe

This open faced burger eggs benedict recipe is perfect for brunch and filling enough for dinner. The Hollandaise sauce fully complements the poached egg and burger. Recipe courtesy Gina of Running to the Kitchen.

Servings: 4

Active time: 20 minutes

Total time:

Open Faced Burger Eggs Benedict


  • 1 Tbsp extra virgin olive oil
  • 5 oz baby spinach
  • 1 clove garlic, minced
  • 1 Tbsp lemon juice
  • 1 lb ground beef
  • salt to taste
  • pepper to taste
  • 4 English muffin bottoms
  • 4 Davidson's Safest Choice® pasteurized egg(s)
  • 2 tsp Dijon mustard


  1. Heat a large skillet over medium-high heat. Add the olive oil, spinach, garlic, and lemon juice. Cook until wilted. Transfer the spinach to a small dish and set aside.
  2. Combine beef, salt, and pepper in a bowl. Mix together until incorporated and form into 4 patties.
  3. Cook burgers in the same skillet used for spinach on medium-high heat for about 4-5 minutes per side until desired doneness. Set the burgers aside.
  4. Toast the English muffins.

Hollandaise Sauce Ingredients

  • 2 Davidson's Safest Choice® pasteurized egg yolk(s)
  • 1 Tbsp lemon juice
  • 6 Tbsp melted butter
  • dash of cayenne pepper
  1. Combine egg yolks, lemon juice, butter, and cayenne in a blender. Blend until smooth and well combined. Season to taste with salt and pepper.
  2. To assemble, place the burger on top of the English muffin. Place the spinach on top of the burger and a poached egg on top of the spinach. Spoon the Hollandaise sauce over top and serve while warm.

Nutrition Facts

Serving Size (1/4 of recipe)
Total Servings 4

Amount Per Serving:

Nutrition Category Amount
Calories 550
Calories from Fat 350
Total Fat 39g (60% DV)
Saturated Fat 18g (90% DV)
Trans Fat 0.5g
Cholesterol 395mg (132% DV)
Sodium 550mg (23% DV)
19g (6% DV)
Dietary Fiber 2g (8% DV)
Sugars 0g
Protein 32g
Vitamin A 45%
Vitamin C 15%
Calcium 10%
Iron 30%

Percent Daily Values (DV) are based on a 2,000 calorie diet.

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Pasteurized equals peace of mind

Davidson's Safest Choice® pasteurized eggs taste great and are safe for all your favorite egg dishes! Davidson's gentle water bath pasteurization reduces the risk of Salmonella in eggs without changing the nutrition or flavor. In fact, Davidson's pasteurized eggs have earned the Seal of Approval for exceptional flavor and culinary performance from the American Culinary Federation (ACF).

The Raw Egg Risk

Davidson's eggs aren't just good for sunny-side up or poached eggs. Consider all the recipes that feature raw eggs, like eggnog, Caesar salad dressing, raw cookie dough, custard and more. Take homemade ice cream, for example. Over a four-year period, more than 500 illnesses in the US were traced to Salmonella bacteria in homemade ice cream, according to the CDC. The ingredient at fault? Raw or undercooked eggs.