September 24, 2022

Ingredients:
• 2 tbsp white vinegar
• 4 large eggs
• 2 tbsp olive oil
• 1-2 garlic cloves minced
• 4 large handfuls of baby spinach
• 2 English muffins split and toasted
• paprika
• chives
• salt & black pepper to taste

Hollandaise:
• 3 egg yolks room temperature
• 1 tbsp water
• 2 tbsp lemon juice
• 1 ¼ cups melted butter
• pinch of cayenne pepper
• salt & black pepper to taste

Method:

  1. Bring a large pot of salted water to a simmer. Whisk in vinegar.
  2. Crack each egg into a small bowl. Create a vortex in the water with a few spins of the whisk. Carefully lower the egg in its bowl into the water, tipping to release. Cook each egg for 2-3 minutes or until the white is firm to the touch but not wobbly. Remove with a slotted spoon onto a plate lined with a paper towel to drain. Keep warm.
  3. Heat olive oil in a medium sauté pan over medium heat and add the garlic. Cook for 2 minutes. Add the spinach, season, and toss to coat. Cook until slightly wilted, about 3 minutes. Transfer to a plate lined with a paper towel to drain. Keep warm.
  4. For the Hollandaise, bring a small saucepan with a few inches of water in it to a simmer.
  5. In a small mixing bowl, add the egg yolks and water and whisk to combine. Place the bowl over the saucepan of water and whisk constantly until the yolks slightly thicken and start to look frothy, about 3-4 minutes. Add the lemon juice and whisk to incorporate.
  6. Slowly add the melted butter in a slow stream to the egg yolks while constantly whisking. Be careful not to add the butter too quickly or the sauce will break. Halfway through adding the butter, remove from the heat and continue adding the butter until the sauce is velvety smooth. Season with salt, pepper, and a pinch of cayenne.
  7. To finish, place 2 halves of English muffins on the plate and top with a spoon of wilted spinach. Top each with a poached egg followed by a spoon of Hollandaise. Garnish each with a sprinkle of paprika.

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