Poached eggs on spinach nest with toast & hollandaise Recipe

Prepare the spinach

In a large skillet, add a little water and bring to a boil. Add the fresh spinach and cook until wilted, about 2-3 minutes. Remove from heat and drain excess water. Set aside.

Make the hollandaise sauce

In a heatproof bowl, whisk together the egg yolks, lemon juice, and salt. Place the bowl over a pot of simmering water (double boiler method). Gradually whisk in the melted butter until the sauce is thick and creamy. Season with white pepper and set aside.

Poach the eggs

In a saucepan, bring the water to a gentle simmer. Crack each egg into a small bowl and gently slide them into the water. Poach for about 3-4 minutes until the whites are set but the yolks are still runny. Remove with a slotted spoon and set on a plate lined with paper towels.

Toast the bread

While the eggs are poaching, toast the slices of bread until golden brown.

Assemble the dish

On each plate, create a nest with the wilted spinach. Place the poached egg on top of the spinach nest and drizzle with hollandaise sauce. Serve with toasted bread on the side.