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- 500 g baby spinach, washed
- 1 large tablespoon(s) of unsalted butter
- 8 fresh medium eggs
- 4 English muffins, toasted
- 120 g unsalted butter
- 2 tablespoon(s) white wine vinegar
- 2 tablespoon(s) water
- 1 bay leaf
- 1 teaspoon(s) white peppercorns
- 2 egg yolks
- 1/2 lemon, juiced
- Sea salt
- Finely chopped chives or onions to garnish
- Make The Vinegar Reduction
- Put the white wine vinegar, water, white peppercorns and a bay leaf into a small, heavy-based pan and bring to the boil.
- When the liquid has reduced by half strain it into a bowl and allow to cool slightly.
- Cook The Spinach
- Put the spinach into a large dry pan, add a splash of water and steam for 30-40 seconds until wilted, continuously moving it around the pan.
- Drain and squeeze any excess water from the spinach through a clean tea towel, then return to the dry pan with a little butter.
- Toss to coat and season with a pinch of salt.
- Make The Hollandaise Sauce
- Set a medium-sized bowl over a pan of water which has been brought up to the simmer and turned off, making sure the water does not touch the base of the bowl.
- Strain the reduction into the bowl through a sieve and gently whisk.
- Very slowly pour in the melted butter, avoiding the milky residue at the bottom, and whisk constantly with a balloon whisk.
- If the mixture is becoming too thick, briefly turn the heat back on low but make sure the hollandaise doesn’t overheat – you do not want the sauce to separate.
- Once all your butter has been added season the sauce with salt and pepper.
- Whisk in some lemon juice and put to one side.
- Poach The Eggs
- Heat a pan of water to simmering point and add a splash of white wine vinegar.
- Crack your eggs one at a time into a bowl and then pour gently into the water.
- Gently lift the egg of the bottom of the pan with a metal spoon for a few seconds and then leave to cook until the egg white has plenty of bounce and the yolk feels soft inside.
- Continue until all your eggs are poached.
- Slice your muffins in half and toast.
- Place the two halves on your serving plate and butter.
- Place some of the spinach on top of each muffin and a poached egg on each.
- Top each egg with a large spoonful of the hollandaise sauce.
- Garnish with chopped chives or green onions
This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.
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