Vegetarian Recipe
Spinach, tomatoes, & Moe's special hollandaise sauce with poached eggs
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Ingredients
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Vegetables
Eggs
Hollandaise Sauce
Method
Preparation
- 1
Prepare the Vegetables
Wash the fresh spinach thoroughly and chop it coarsely. Dice the tomatoes and set aside.
Hollandaise Sauce
- 2
Make the Hollandaise Sauce
In a small saucepan, melt the unsalted butter over low heat. In a medium mixing bowl, whisk together the egg yolks, lemon juice, and Dijon mustard until well combined. Slowly drizzle the melted butter into the egg mixture while whisking constantly until the sauce is thick and creamy. Season with salt and black pepper to taste. Set aside in a warm place.
Eggs
- 3
Poach the Eggs
Bring a large pot of water to a gentle simmer. Crack each egg into a small bowl and carefully slide it into the water. Poach the eggs for about 3-4 minutes, or until the whites are set and the yolks are still runny. Remove the eggs with a slotted spoon and place them on a plate lined with paper towels.
Assembly
- 4
Assemble the Dish
In a serving dish, layer the sautéed spinach and diced tomatoes. Gently place the poached eggs on top of the vegetables and drizzle generously with the hollandaise sauce. Serve immediately.
