Farm Egg Benedict* Recipe
Spinach, fresh mozzarella, puff pastry, hollandaise
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Ingredients
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Puff Pastry Base
Egg and Spinach Filling
Hollandaise Sauce
Method
Puff Pastry Preparation
- 1
Preheat the Oven
Preheat your oven to 400°F (200°C).
- 2
Prepare the Puff Pastry
Roll out the puff pastry sheet on a lightly floured surface until it reaches about 1/8 inch thick. Cut into four equal squares and place them on a baking sheet lined with parchment paper.
- 3
Bake the Puff Pastry
Bake the puff pastry squares in the preheated oven for 15-20 minutes, or until they are golden brown and puffed up. Remove from the oven and set aside.
Egg and Spinach Filling
- 4
Sauté the Spinach
In a skillet over medium heat, add the fresh spinach. Sauté for 2-3 minutes until wilted. Season with salt and black pepper. Remove from heat and set aside.
- 5
Poach the Eggs
Bring a pot of water to a gentle simmer. Crack each egg into a small bowl, then gently slide them into the simmering water. Poach the eggs for about 3-4 minutes or until the whites are set but the yolks remain runny. Remove with a slotted spoon and set aside on a paper towel.
- 6
Hollandaise Sauce Preparation
- 7
Melt the Butter
In a small saucepan, melt the unsalted butter over low heat until it is completely melted and bubbling.
- 8
Whisk the Egg Yolks
In a heatproof bowl, whisk together the egg yolks and lemon juice until the mixture is pale and slightly thickened.
- 9
Combine Ingredients
Place the bowl over a pot of simmering water (double boiler). Gradually drizzle in the melted butter while whisking continuously until the sauce is thick and creamy. Season with salt and cayenne pepper to taste.
Final Assembly
- 10
Serve the Dish
Drizzle the prepared hollandaise sauce over each assembled egg benedict on puff pastry. Serve immediately while warm.
