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Ingredients
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For the Spinach Hollandaise
For the Poached Eggs
For Assembly
Method
For the Spinach Hollandaise
- 1
Prepare the Spinach
In a large pot, bring water to a boil. Add fresh spinach and cook for 1-2 minutes until wilted. Drain and cool under cold water, then squeeze out excess moisture and chop finely.
- 2
Make the Hollandaise
In a heatproof bowl, whisk together the egg yolks and lemon juice. Place the bowl over a pot of simmering water (double boiler). Continuously whisk until the mixture thickens and is pale in color.
- 3
Add Butter
Slowly melt the butter in a small saucepan and gradually whisk it into the egg yolk mixture until smooth and creamy. Stir in the chopped spinach, salt, and white pepper.
For the Poached Eggs
- 4
Prepare the Poaching Liquid
In a wide pot, bring water to a gentle simmer and add vinegar.
- 5
Poach the Eggs
Crack each egg into a small bowl. Carefully slide the eggs into the simmering water one at a time. Poach for about 3-4 minutes until the whites are set but the yolks are still runny. Remove with a slotted spoon and drain on paper towels.
For Assembly
- 6
- 7